Gluten Free Strawberry Pie

Crust:
1 cup flour-substitute rice flour for a gluten free version
2 T powdered sugar
1/2 cup softened butter or margarine

Mix.  Pat into pie tin.  Bake at 350 until light brown…about 15 minutes or so.  Cool.

Filling:
1 cup sugar
1 1/2 cups water
2 T cornstarch

Put in pan.  Boil on the stove until clear-ish.  It won’t be clear like see through but the look will change and the sugar and cornstarch will be dissolved.  Add one small box of strawberry jello.  Cool.  Clean 1 quart of strawberries and cut into bit sized pieces.  Mix into the cooled jello mix.  Pour into the shell and refrigerate.