(by Shirley McNevich)
Crust: 1 cup Bisquick, 3 TBSP hot water, 2 TBSP softened butter
Filling: 3/4 cup white sugar, 1 1/2 cups water, 2 TBSP cornstarch, 1 - 3oz. box strawberry Jell-O, 4 cups sliced strawberries (washed, stemmed and drained)
Cool Whip (optional)
In a bowl add bisquick and butter--mix with your hands until it gets crumbly. Add the 3 TBSP hot water and stir with a spoon. Pour batter into a greased 9" pie plate and use your hands and the back of a spoon to smooth it evenly around the inside of the pie plate and up the sides. Bake at 375 degrees for 10 minutes or until lightly browned. Remove from oven and cool completely. In a saucepan over medium heat add the cornstarch with a little bit of the 1 1/2 cups water and stir so it doesn't get lumpy--add the remaining water, white sugar--stir constantly and bring to a boil. Once it's boiling cook it for 2 minutes while stirring. Remove from heat and add Jell-O mix--stir well until dissolved. Allow Jell-O mixture to cool to the touch. Fill the baked pie dough with the sliced strawberries (arrange them evenly on the bottom). Pour the Jell-O mixture over the strawberries. Refrigerate until firm. Top with Cool Whip for serving. Keep refrigerated.