Strawberry Pie

Provided by Eva Myers

Pastry:

2 1/2 cups flour
1 tsp salt
2/3 cup Crisco
3 tbs cold water

Blend four, salt, and Crisco with pastry blender until the size of peas.  Sprinkle cold water and mix lightly with a fork or hands until mixture will stay together.  Form into 2 balls.  Roll out and pit in a 8" or 9" pie pan.  Makes 2 crusts.  Bake at 425 degrees for 12 minutes.

Filling:

1 quart strawberries (Fresh)
3/4 cup granulated sugar
2 tbs corn starch
2 tbs lemon juie
1/2 cup heavy cream, whipped or Cool Whip

Wash berries, and remove the stems.  Crush half of the berries.  Stir in next 3 ingredients (from above list).  Cook, stirring over low heat until thickened and transparent.  Cool.  Cut rest of berries in half.  Fold into the cooked berries.  Pour into pie shell and chill until set.  Top with whipped topping.  Makes 1 8" pie.