This is the strawberry pie that I grew up with. It was one of my favorites and I loved when my mom would make it for us. This was the recipe that I picked to add to our class 5th grade cookbook (which 90% were desserts - go figure).
1 stick of Butter
1 1/3 c Flour
1 T water
In pie pan, melt the butter. Mix in the flour and water and pat out in the pan and around the edges. Prick holes in the pie crust with a fork. Bake at 425 degrees for 10-15 minutes. Cool.
1 c Sugar
2 T Corn Starch
1 c Water
4 T Strawberry Jello mix
1 qt Strawberries, cleaned & hulled
Mix sugar and corn starch together in a saucepan. Add water, stir often and bring to a boil. Stir constantly and boil for 1 minute. Remove from the heat and add jello powder. Cool until lukewarm but still pliable.
Place cleaned and cut strawberries in the cooled pie crust. Pour cooled (but not cold) filling over the berries. Refrigerate and allow to set. Serve with whipped or ice cream.
Gluten Free Strawberry Pie Option