1 cup All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 cup Ice water

Put flour and salt in the bowl of a food processor. Cut
the butter, and shortening into the flour. Process a
few seconds until the mixture resembles a coarse
meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30
seconds. Wrap and chill for an hour. Remove from
refrigerator, and let stand 15 minutes before rolling.
You can double this up for a top and bottom crust.

Filling:
1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7−UP
Whipped cream

In a medium sized sauce pan combine sugar,
cornstarch, and 7−UP until creamy. Cook over a
medium to a medium high heat until the mixture
becomes thick. When this mixture becomes thick, cool
to room temperature, and add a couple of drops of red
food coloring. Wash, and cut strawberries into
quarters, or smaller depending on how large they are.
Sprinkle a teaspoon or two of sugar on the
strawberries, and place them into the shell. Pour the
cooled 7−Up mixture over the strawberries. Allow this
to set for a few minutes. Serve with plenty of Whipped Cream.