Pastry: In a large mixing bowl, cut margarine into flour and confectioner's sugar. Press into a 9-inch pie pan and bake at 350 degrees for 15-20 minutes, then cool.
Filling: In a saucepan combine sugar, cornstarch, water and corn syrup. Bring to a boil and cook 6 minutes, stirring constantly. Remove from heat and add dry gelatin and red food coloring, set aside to cool.
Clean, hull, and slice strawberries in half, stir into cooled mixture. Pour into pie crust, refrigerate until set. Serve topped with whipped cream.
Cook's Note: This is also very good when made with fresh raspberries and raspberry gelatin.