Strawberry Pie

For the crust:
Mix in a 9″ pie pan the Bisquick, butter, and hot water. Press into the pan and bake for 7-10 minutes at 350ºF. Cool.

For the filling:
Put 2/3 cup strawberries and 2/3 cup water in a sauce pan and bring to a boil. Mix the sugar and cornstarch in a separate bowl until there are no cornstarch lumps; add this to the boiling fruit. Then and remaining 1/3 cup water. Boil and simmer until thickened. Add lemon juice and 2 drops of red food color if you want. Cool for 15 minutes.

Sprinkle the bottom of the pie crust with powdered sugar and place the remaining uncooked berries in the bottom. Pour filling over the top. Place in the fridge for at least 6 hours until set.

For the topping:
Whip cream with sugar and vanilla and spread over the top of the pie. Eat!

This recipe can be used for all kinds of fruits; peach is esspecially good when fresh is available. Blueberry is also good but I reccomend cooking all of the berries.