Instructions: FILLING:Mash about 1 1/2 pints strawberries with sugar in saucepan.

Dissolve cornstarch in lemon juice and add to strawberry mixture. Heat over medium heat, stirring constantly, until mixture thickens and juice becomes transparent. Remove from heat. Dissolve gelatin in water and stir into strawberry mixture. Cool.Cut remaining strawberries in half and gently stir into strawberry mixture along with bananas. Chill several hours or overnight. PIE CRUST:Mix 1/4 cup flour with water to form paste. Cut shortening into remaining flour. Add paste to flour-shortening mixture. Mix with fork, then knead until dough comes together. Roll into ball, wrap tightly and chill before rolling out.Roll out dough to 10-inch circle and gently place in 9-inch pie plate. Pierce dough with fork all around sides and bottoms to prevent air bubbles from forming. Bake at 425 degrees 12 to 15 minutes. Remove from oven and cool. Just before serving, pour strawberry mixture into crust, making sure best and biggest strawberries are on top.

*This recipe won first prize at last years "Pie Bake a la Beverly Hills"

sponsored by the Beverly Hills Farmers Market.

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