INGREDIENTS
Pastry
1 & ¼ cups all-purpose Flour
1/4 tsp. Salt
1/2 cup Butter, chilled and diced
1/4 cup ice Water
Filling
3/4 cup boiling Water
1 package (4-serving size) Strawberry-flavored Jello
1 tsp. grated Lime Peel
1/2 cup Lime Juice (4 limes)
1 & 1/2 cups Whipping Cream
3/4 cup Powdered Sugar
1-pint (2 cups) Strawberries, slightly crushed
Whipped Cream, if desired
Strawberry halves, if desired
FOR THE CRUST
In a large bowl, combine flour and salt. Cut in butter using steel wire pastry blender, until mixture resembles coarse crumbs. Sprinkle with iced water 1 tablespoon at a time, until mixture gathers and forms into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic and refrigerate for 45 minutes or until dough is firm and cold, yet workable. This allows the butter to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 475°F. With a floured rolling pin, roll pastry into round, 2 inches larger than the 9-inch pie plate. Place crust in pie plate. Press firmly against bottom and side of the pie plate. Trim overhanging edge of pastry. Prick bottom and side of pastry thoroughly with a fork. Bake 8 to 10 minutes or until light brown; cool on a cooling rack.
FOR THE FILLING
In a large bowl, pour boiling water over Jello; stir until Jello is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In a chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into Jello mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
