• 1 cup sugar
  • 2 Tbsp. cornstarch
  • 1 3/4 cup water
  • 1/8 tsp. salt

Bake piecrust & cool.

Section grapefruit and drain in colander.

Bring to boil above ingredients. Cook until clear and thick. Remove from heat and stir in a 3 oz. pkg. strawberry or raspberry jello until dissolved. Cool until thickens. Put a couple of Tbsp. of pie filling in bottom of pie shell. Layer citrus sections. Put remaining filling on top. Refrigerate about 4 hours to set well.