Fresh Strawberry Pie

1. 1

   Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.

2. 2

   Chill for 30 minutes.

3. 3

   Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.

4. 4

   Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.

5. 5

   Let cool.

6. 6

   Hull and slice 1 pint of the strawberries and in a saucepan, combine them with 1/4 cup water and sugar.

7. 7

   Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.

8. 8

   In a small bowl, stir together cornstarch and 3/4 cup water, add to cooked strawberries and bring to a boil.

9. 9

   Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.

10. 10

    Hull remaining 1 1/2 pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.

11. 11

    Chill pie for 3-4 hours or until set.

12. 12

    In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.