Strawberry Chiffon Pie

• 1 1/4 cups flour, all-purpose
• 1/4 cup sugar
• 3 tablespoons cocoa powder
• 1/4 teaspoon salt
• 13 cup vegetable oil
• 3 tablespoons water cold
• 1 package gelatin, flavored strawberry
• 3/4 cup water boiling
• 1 1/2 cups strawberries fresh, chopped
• 2 cups whipped topping, prepared thawed
• 1/2 cup chocolate chips (semi-sweet)
• 1 teaspoon vegetable shortening do not use butter or margarine or oil
• 8 each strawberries

1. With hands, shape mixture into ball.
2. Place between 2 pieces of wax paper; roll into 12-inch circle.
3. Peel off top sheet of paper.
4. Gently invert pastry over 9-inch pie plate; peel off paper.
5. Fit pastry into pie plate.
6. Fold under extra pastry around edge; flute edge.
7. With fork, prick bottom and sides of crust thoroughly.
8. Refrigerate about 30 minutes.
9. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool completely.

flour, sugar, cocoa powder, salt, vegetable oil, water cold, gelatin, water boiling, strawberries fresh, whipped topping, chocolate chips, vegetable shortening, strawberries

Taken from recipeland.com/recipe/v/strawberry-chiffon-pie-5036 (may not work)