INGREDIENTS

INSTRUCTIONS

FILLING:Mash about 1 1/2 pints strawberries with sugar in saucepan.
Dissolve cornstarch in lemon juice and add to strawberry mixture.  Heat
over medium heat, stirring constantly, until mixture thickens  and
juice becomes transparent. Remove from heat. Dissolve gelatin in  water
and stir into strawberry mixture. Cool.Cut remaining  strawberries in
half and gently stir into strawberry mixture along  with bananas. Chill
several hours or overnight. PIE CRUST:Mix 1/4 cup  flour with water to
form paste. Cut shortening into remaining flour.  Add paste to
flour-shortening mixture. Mix with fork, then knead  until dough comes
together. Roll into ball, wrap tightly and chill  before rolling
out.Roll out dough to 10-inch circle and gently place  in 9-inch pie
plate. Pierce dough with fork all around sides and  bottoms to prevent
air bubbles from forming. Bake at 425 degrees 12  to 15 minutes. Remove
from oven and cool. Just before serving, pour  strawberry mixture into
crust, making sure best and biggest  strawberries are on top. *This
recipe won first prize at last year's  "Pie Bake a la Beverly Hills"
sponsored by the Beverly Hills Farmers  Market. Formatted by Lynn
Thomas dcqp82a. Source: Los Angeles Times  4-16-97.6 to 8 servings.
Each of 8 servings:369 calories; 3 mg  sodium; 0 cholesterol; 14 grams
fat; 61 grams carbohydrates; 4 grams  protein; 1 gram fiber. Recipe by:
Los Angeles Times 4-16-97 Sent to  me by "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them  out for formatting
errors, originally posted to Prodigy.  By DCQP82A    LYNN THOMAS      
Time:     3:43 PM on Apr 23, 1997

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