Best pie crust (my grandmother taught me): This is for a double crust, though you only need an open single crust for the strawberry parfait recipe. 2 C flour (I prefer King Arthur's) sifted with 1/2 tsp salt. 1/3 C butter (cold) cut in small pieces 1/3 C vegetable shortening like Chrisco 7 Tbs of ice cold water Sift dry ingredients add butter and shortening with 2 knives or a blending tool. Grandma said till your arms ache and then some more, till the size of small peas. Add the ice water (I take my ice cube tray and fill the top with cold water to measure into my spoonfuls). Using a large fork do one section at a time for each tablespoon full, till the mixture forms a firmer ball divide into two balls) and wrap in saran to be chilled in refrigerator for half an hour before rolling. Don't overwork the dough, then it will be tender and a little springy. Always roll from center out to edge. Draw a circle 1" larger than your pie pan, and fit in, crimping the edges with a fork and your fingers. Bake at 450 degrees F for 12 to 15 mins. This is a very special dessert for Summer, and makes a great birthday party.

1 package of strawberry flavored gelatin
1 Cup of hot water
1/2 C cold water
1 pint of good vanilla ice cream cut in 6 chunks
2 cups of fresh strawberries
a baked 9" pastry shell (Best pie crust to follow)
Whipped cream for topping

1 package of strawberry flavored gelatin 1 Cup of hot water 1/2 C cold water 1 pint of good vanilla ice cream cut in 6 chunks 2 cup s of fresh strawberries

Dissolve 1 package of strawberry jello in 1 cup of boiled hot water, and add 1/2 C of cold water.

Add 1 pint of vanilla ice cream cut in 6 chunks -- stir till melted.

Chill mixture in refrigerator until thickens and mounds when spooned (20 - 30 mins.)

Gently fold in fresh strawberries and pour into cooled baked 9" pastry shell.

Chill until firm (20 - 25 mins.)

Trim with whipped cream and decorate with cut strawberries in a nice pattern.