We love strawberries. In fact, one of us REALLY loves strawberries. Vermont strawberry season is short and the berries tend to be smaller than those available almost year round from Florida and California and South America, but they sure are sweet. This year, like everything else, they are also quite expensive, but I am not going to cry poor mouth. I am going to enjoy as many fresh and local strawberry treats as I can. This is a recipe that made the rounds at a school where I worked many years ago. I have it in my recipe binder in a rather faded mimeograph page. Remember those days of workplace theft? STRAWBRRY PIE 1 pint to 1 quart of fresh strawberries, sliced 1 pre-baked pie shell 1/4 cup corn starch 1 3ounce box of strawberry Jello 1.5 cups of water Mix the ingredients (except for the berries) and cook on medium-high heat, stirring constantly, until it turns from milky red to clear red. Allow to cool. Put the berries into baked pie shell and pour cooled sauce over the berries. Refr...