Strawberry Pie

1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 talespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups silced fresh stawberries
Fresh mint, optional

1. Line unpricked pastry shelll with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring mixture to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over the berries. Refigerate until set. Garnish with mint if desired.

Tip! Chosse the plumpest and most frarant strawberries. Ther should be firm, bright and fresh-looking with no mold or burised spots. Do not wash or hull berries until you are ready to use them. Refrigerate unwashed berries as soon as possible.