Fresh Strawberry Pie

Crust:

Blend together 2 cups flour, 2 blocks butter, 1/4 cup powdered sugar. Bake in pie shell in 350 degree oven till light brown.

Filling:

Boil 2 cups sugar, 1/4 cup cornstarch 3-1/2 cups water and pinch of salt until thick and hazy.

Add: 1 large strawberry jello, 2 tsp vanilla, 1 pkg gelatin dissolved in 1 Tbsp water to above; remove from heat. Cool about 2 hours, or chill if in a rush.

Dump: Fresh, sliced strawberries (2-3 baskets) into mixture.

Topping:

2 bottles of Avoset with 4 Tbsp sugar or Cool Whip.