For the crust: In a stand mixer add, white rice flour, tapioca flour, potato starch, xanthum gum, salt, sugar, shortening, and butter. Blend until mixture has crumb type appearance, slowly add egg, vinegar, and water. Mix until combined, remove from bowl, divide dough into two balls, wrap both balls in plastic and form disks. Refrigerate for 45 minutes. Roll dough out into a 9 inch pie plate and bake on 400 degrees F for 15 minutes or until crust is golden. Cool completely.

For the Filling:

In a small sauce pan combine water, sugar, corn starch, and strawberry jello. On medium high heat stir until mixture begins to boil, boil for 2-3 minutes, mixture will be thin. Remove from heat and let cool down until luke warm. Clean and wash your strawberries and slice in half. In a cooled pie shell add your strawberries to the shell, drizzle your sugar mixture over the entire pie, put directly in refrigerator for at least 4 hours. Enjoy.