- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 cup corn oil
- 1 quart fresh strawberries
- 1 cup granulated sugar
- 3 tablspoons Clabber Girl Cornstarch
- 2 tablspoons corn syrup
- 3/4 cup water
- 2 tablespoons strawberry gelatin
Preheat oven to 450° F.
In a bowl combine crust ingredients thoroughly. Pat into a 9-inch pie pan. Bake at 450° for 10 minutes; set aside.
Clean strawberries and cut in half; set aside. In a medium saucepan whisk together the sugar and Clabber Girl Cornstarch until no lumps remain. Pour in the water and stir well. Pour in the syrup and half the strawberries. Cook on medium heat until mixture begins to boil. Remove from heat and mix in the gelatin. Whisk for 2 minutes, until gelatin is dissolved. Add the rest of the strawberries and pour into baked pie shell. Refrigerate for 4 hours.
Serve with whipped topping, if desired.