Put the chilled dry ingredients together in a mixing bowl and add cubed and cold butter and shortening. Using a pastry cutter, mix the butter with the dry ingredients until you get pea size crumbles.

Add ice water one spoon at a time and mix until the dough is slightly sticky and comes together.

Make a disk shape form, cover with a plastic wrap, and refrigerate for at least an hour before baking.

When you are ready to bake, take the dough out of refrigerator and let it sit on the counter for about 10 minutes. Then lightly flour the counter surface and roll out the dough. Carefully place the dough in a lightly greased baking pan. Cut off the edges, keeping about ½ inch extra to create fluted edges.

Pierce the dough with a fork and put it in the fridge for 10 minutes before baking.

Preheat the oven to 375°F.

Take the baking pan with the pie dough out from the fridge, line it with a double layer of foil and fill with pie weights or dried beans.

Bake it like that for 20-25 minutes until the dough dries out and get a little bit of a crust. Take the foil with the pie weights out and continue baking for another 15-20 minutes until the pie crust is done and has beautiful golden/brown color.

Take it out of the oven and let it cool off completely for about an hour.

To make the filling, mix water, sugar, and cornstarch in a large saucepan and bring it to boil. Cook for about 2 minutes (constantly stirring) until the mixture is well mixed and thickened up.

Remove from the stove and add the strawberry jello. Mix until well incorporated.

Add the strawberries to the mixture and mix again, so all the strawberries are completely covered.

Scoop the filling into the pie crust and refrigerate for at least 3-4 hours, or better overnight.

Serve it with a scoop of whipped cream.