I used this one recently, but I omitted the Sure-Jell. I didn't have any on hand and we don't like the filling overly thick. The coating was fine with just corn starch. The flavor was excellent. Next time, I might put a thin layer of pastry cream or cream cheese under the strawberries because I like it that way too. Here is a link that might be useful: Fresh strawberry pie recipe

Also you can use COOL WHIP FREE which is very good!

I have used this recipe for a couple of years now and it is the best I have ever tried. It truly is a NO FAIL crust. And I can't cook! AuntCarol's Pie Crust  Never-Fail Type This pie crust recipe is one thatÂs SUPER easy to roll out  one that never gets soggy  leaving that last piece of pie as good as the first  itÂs the ONLY pie crust recipe IÂll ever use  itÂs the BEST  Ingredients  1 egg  3/4 teaspoon salt  1 tablespoon WHITE vinegar  7 tablespoons water  1 cup shortening (CRISCO)  3 cups flour BEAT egg. ADD salt, vinegar, and water. ADD shortening. BLEND with fork, while ADDING flour about a cup at a time. FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes). ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice. Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling  and REMEMBER all fruit pies should be baked on the lowest rack in your oven  ENJOY  Trish in SC

Not growing up, but I do now. We moved for my dad's work when I was in second grade. The 'new' house had a big patch of rhubarb which I suspect my mother had never seen. I don't remember her making much use of it, and there was a big commercial sized freezer in the basement of that house. (It held an occasional salmon and lonely large container of ice cream from time to time) My sister and I would 'sneak' the sugar bowl, go out back and cut rhubarb, dip, eat. Great fun. I can't remember why we felt the need to be sneaky, no one cared if we consumed sugar or not in those days and the rhubarb wasn't otherwise in demand. And by the way, I'm another don't spoil the rhubarb recipes with strawberries. I love rhubarb-only pie.