Place half of the pastry on lightly floured surface; roll out to 11-inch
circle. Place in 9-inch pie plate, allowing a 1-inch overhang. Turn under edge;
flute. Pierce pastry shell with fork.
Bake for 12 to 15 minutes or until lightly browned.
Cool on wire rack.
Meanwhile, reduce oven temperature to 425 degrees F.
Roll out remaining pastry to 1/8-inch thickness. Cut into heart shapes with
cookie cutter. Place on ungreased baking sheet.
Beat egg with 1 tablespoon water. Brush over pastry hearts; sprinkle with
Bake for 8 minutes or until lightly browned. Cool.
Mix dry gelatin, dry pudding mix and 1 1/4 cups water in medium saucepan
until well blended. Bring just to boil on high heat, stirring constantly. Remove
from heat. Let stand 5 minutes. Arrange strawberries, cut sides down, in pastry
shell. Cover with gelatin mixture.
Refrigerate 4 hours or until set.
Top with pastry hearts just before serving.
Store leftover pie in refrigerator.
Makes: 8 servings
Food Facts: Wash strawberries just before using. Gently pat with paper towels
to remove excess moisture.