Add the flour, salt, shortening and butter to a food processor and pulse 3 to 4 times until the mixture resembles sand. Do not process more than a few seconds. The butter and shortening need to stay very cold.

Or you can do this by hand: In a large mixing bowl, whisk together the flour and salt.
Cut in the shortening and cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, a little at a time, mixing until the dough holds together.

Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie pan.

Transfer the dough to the pie pan, trim the edges, and flute as desired.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes, or until golden brown. Let cool completely.

In a medium saucepan, whisk together the sugar, water, and cornstarch.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.

Remove from heat and whisk in the strawberry jello until fully dissolved. Let the mixture cool slightly.

Arrange the fresh strawberries in the cooled pie crust. If needed, slice larger strawberries for an even layer.

Pour the lightly cooled gelatin mixture over the strawberries, ensuring they are well coated.

Refrigerate the pie for at least 3-4 hours, or until the filling is fully set.

You can pipe some cool whip around the edge of the pie for a pretty presentation. Or, Slice and serve chilled with a dollop of whipped cream if desired. Enjoy!