Strawberry Shortcake Pie

• 1-1/2 cups biscuit/baking mix
• 6 tablespoons cold butter, cubed
• 2 to 3 tablespoons cold water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 2 cups water, divided
• 1 package (3 ounces) strawberry gelatin
• 2 quarts fresh strawberries, quartered

1. Place dry biscuit mix in a large bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
2. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 450u0b0 for 10-12 minutes or until golden brown. Cool on a wire rack.
3. Meanwhile, in a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
4. In a large saucepan, combine sugar and cornstarch. Stir in remaining 1-1/2 cups water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin mixture.
5. Transfer to a large bowl. Cool to room temperature. Add the strawberries; stir gently to coat. Spoon into crust. Refrigerate until set, about 4 hours. Refrigerate leftovers.

biscuitbaking, cold butter, cold water, sugar, cornstarch, water, strawberry gelatin, fresh strawberries

Taken from www.tasteofhome.com/recipes/strawberry-shortcake-pie/ (may not work)