Pastry

1. Mix flour and salt in mixing bowl. Cut shortening into the flour until mixture is crumbly. Add the ice water and mix in using a fork. Gather the dough into a ball. Roll dough on a lightly floured surface into a circle about two inches wider and the bottom of a 9-inch pie pan. Place into an ungreased 9-inch pie plate, gently pressing the dough into pie plate. Trim excess pastry, if needed and flute the edge. Prick crust on the bottom and up the sides sides with the tines of a fork.
2. Bake crust at 425 degrees F on center rack of oven for about 15 to 18 minutes, or until golden brown.
3. Cool completely on wire rack before filling.

Filling

1. Combine sugar, cornstarch and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used. Chill until mixture begins to thicken.
2. Place strawberries in the baked pie shell, pointed side up, if desired, and spoon slightly thickened gelatin mixture over the top.
3. Chill the pie for at least 4 hours, then garnish with whipped cream or Strawberry Whipped Cream, if desired.

Strawberry Whipped Cream

1. Beat the heavy cream in a medium bowl until thick.
2. Add the vanilla extract and confectioners’ sugar and continue to beat until soft peaks appear.
3. Add the jam, a little at a time, and beat until stiff peaks are formed.