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1
For the crust: Spoon flour into measuring cup and level.
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2
Combine flour and salt in a medium bowl.
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3
Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks.
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4
Sprinkle with water, 1 tablespoon at a time.
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5
Toss lightly with fork until dough forms a ball.
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6
Press dough between hands to form a 5 to 6-inch pancake.
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7
Lightly flour rolling surface and rolling pin.
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8
Roll dough into circle.
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9
Trim 1-inch larger than upside-down pie plate.
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10
Loosen dough carefully.
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11
Fold dough into quarters.
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12
Unfold and press into pie plate.
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13
Fold edge under.
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14
Flute.
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15
For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda.
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16
Cook stirring until smooth and thick.
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17
Add strawberries and cook for a few minutes.
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18
If desired, add red food coloring.
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19
Pour into cooled pie shell.
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20
Chill.
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21
Top with whipped cream if desired.
