Fresh Strawberry Pie 
Crust: 1 stick butter 
2 tablespoons sugar 
1 cup flour 
Filling: 1 1/2 pint strawberries 
1 cup water 
1 cup sugar 
3 tablespoons corn starch 
2 tablespoons strawberry jello 
Whipped cream 
To prepare piecrust, melt butter and blend with sugar and flour. Press into pie pan. Bake at 350° for 15 minutes. Slice 1 pint strawberries and place in cooked pie shell. Puree water and 1/2 pint strawberries in blender. Combine strawberry juice, sugar and cornstarch in small saucepan. Mix well. Cook over medium heat until clear and thick. Add strawberry jello; mix well. Chill several hours. Top with whipped cream. Serves 6-8.