Strawberry Chiffon Pie

Name: Strawberry Chiffon Pie
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; salt; vegetable oil; water; gelatin, flavored; water; strawberries; whipped topping, prepared; chocolate chips (semi-sweet); vegetable shortening; strawberries

Submitted by aljodika

Ingredients

Chocolate pastry

1 ¼

CUPS ALL-PURPOSE FLOUR

CUP SUGAR

TABLESPOONS COCOA POWDER

TEASPOON SALT

⅓

CUP VEGETABLE OIL

TABLESPOONS WATER
cold

Filling

PACKAGE GELATIN, FLAVORED
strawberry

CUP WATER
boiling

1 ½

CUPS STRAWBERRIES
fresh, chopped *

CUPS WHIPPED TOPPING, PREPARED
thawed

CUP CHOCOLATE CHIPS (SEMI-SWEET) *

TEASPOON VEGETABLE SHORTENING
do not use butter or margarine or oil *

EACH STRAWBERRIES

Directions

CHOCOLATE PASTRY: 1. In medium bowl, stir together flour, sugar, cocoa and salt. In measuring cup, place oil; add water. Do not stir. Pour liquid over flour mixture; stir lightly with fork until well blended (if mixture is too dry, add 1 to 2 teaspoons additional cold water).

With hands, shape mixture into ball. Place between 2 pieces of wax paper; roll into 12-inch circle. Peel off top sheet of paper.
Gently invert pastry over 9-inch pie plate; peel off paper. Fit pastry into pie plate. Fold under extra pastry around edge; flute edge. With fork, prick bottom and sides of crust thoroughly. Refrigerate about 30 minutes.
Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool completely.