Ingredients
½ packet strawberry jello
Directions
1.
Sift the salt and flour into a bowl. Remove ¼ cup of the flour and blend to a paste.
2.
Cut the shortening into the rest of the flour until you have pea-sized pieces.
3.
Add the paste to the flour and mix with a fork until you can shape the dough into a ball.
4.
Refrigerate for 30 minutes, and then roll the piecrust out to â
inch thick, so it covers a 9-inch pan.
5.
Prick holes in the dough with a fork, heat the oven to 400 degrees F, and bake the piecrust for 10 minutes.
6.
Cook the 7Up, cornstarch, and sugar in pan until it reaches a boil and thickens.
7.
Remove from the heat and stir in the jello powder. Let it cool while you slice the strawberries.
8.
Put the strawberries in the pie shell and pour the sauce over the top.
9.
Refrigerate for 2 or 3 hours or until it has set.
10.
Optional: Serve with cool whip and decorate with mint leaves.
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