This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Phyllis [Neff] Moyer - friend)
Crust: 1 1/2 cups sifted flour; 1/2 cup canola oil; 1/2 tsp. salt; 2 TBSP white sugar; 2 TBSP milk. Mix everything together by hand until oily. Press crust into a pie plate and prick all over (especially the bottom) with the tongs of a fork. Spray the inside of the crust with Pam, then set another pie plate in the crust (this will keep the crust from shrinking). Bake at 400 degrees for 10-15 minutes until brown. Remove from oven and cool.
Filling: 1 cup white sugar; 1 cup water; 3 TBSP white corn syrup; 3 TBSP cornstarch. Put the cornstarch in a small bowl and mix in a little bit of the water so the cornstarch won't get lumpy. Pour all the ingredients in a saucepan (including the cornstarch/water mix) and set heat on medium. Stir while cooking constantly until it starts to thicken. Slowly add 3 TBSP of strawberry Jell-O and continue stirring. After Jell-O is mixed in, remove from stove. Stir in 1 quart of whole strawberries (do not cut them up). Pour everything into cooled pie crust. Refrigerate. Adding cool whip and sliced strawberries on the cool whip is optional.