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1
Preheat the oven to 375 degrees Farenheit.
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2
To make the crust: In a lg bowl, whisk together the flour, cornmeal, baking powder and salt.
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3
Set aside.
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4
In a medium bowl, cream the butter and 1/2 cup sugar together until smooth.
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5
Incorporate the eggs and extracts and beat until combined.
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6
Gradually cream together with the flour mixture and mix until the dough comes together, pressing with your hands (add more flour if it is too loose).
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7
Separate 1/3 of the dough and set aside.
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8
Butter a 9 inch cake pan and press the remaining dough into the pan evenly, cover with wrap.
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9
Roll and cut the separated dough and set aside.
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10
Freeze all of the dough for approx 30 minutes until firm.
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11
Meanwhile, to make the filling: In a medium bowl, mix together the vinegar, cornstarch, extract, lemon juice, salt, egg and sugar.
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12
Mix well and gently stir in the strawberries.
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13
Stir until the berries are fully coated and set aside until needed.
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14
Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough (feel free to get decorative and cut out shapes if you'd like).
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15
Sprinkle lightly with granulated sugar/salt and place the pie on the middle rack and bake at 375 for 25-30 minutes, until the crust is golden.
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16
Serve cold (w/some lemonade or vanilla frozen yogurt would be good) and refrigerate for up to a week.
