2 Quarts of Fresh Strawberries, washed and dried with paper towels. Pie Strawberry Glaze: 1 cup sugar 2 Tablespoons of Corn Syrup 3 Tablespoons of Cornstarch 1 cup water, pinch salt 3 Tablespoons of Strawberry Jello Cook till thick, then add 3 T. Strawberry Jello mix and cool. Dip strawberries individually in gel and set upright on a cooled pie crush. Garnish edges with whipped topping and garnish with vanilla cake crumbs. (cake can be made from a mix) Make cupcakes and grate over a cooling rack. Crust: 2 cups All Purpose White Lily Flour 1/2 cup Soft as Silk Cake Flour 3 teaspoons powdered sugar (10x) addition flour as needed, up to 1/4 cup 1/2 cup butter-flavored Crisco 1/2 cup real butter, salted 1/2 teaspoon salt 1 egg 2 teaspoons vinegar 1/4 cup ice water (add more water as needed for High Altitude) Using two pastry blenders, blend the butter, shortening, flours, powdered sugar and salt. Whisk the liquids in a 2 cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Roll out dough and make bottom crust. Set in fridge while working on filling.