Ingredients
1-1/4 cups all-purpose flour2 tablespoons sugar1/4 teaspoon salt3 tablespoons cold butter3 tablespoons canola oil4 to 5 tablespoons buttermilkFILLING:1/2 cup sugar2 tablespoons cornstarch1 cup cold water1 package (.3 ounce) sugar-free strawberry gelatin4 cups sliced fresh strawberries1/2 cup reduced-fat whipped topping
Preparation
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball.
Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack.
For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes.
Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.
