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1
In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
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2
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
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3
Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened.
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4
Form dough into a ball.
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5
On a lightly floured surface, roll out dough to a 12-inch circle.
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6
Transfer pastry to a 9-inch pie plate.
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7
Ease pastry into pie plate, being careful not to stretch pastry.
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8
Trim pastry to 1/2 inch beyond edge of plate.
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9
Fold under extra pastry.
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10
Crimp edge of pastry.
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11
Do not prick pastry.
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12
Line the pastry shell with a double thickness of foil.
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13
Bake in a 450 degree F. oven 8 minutes.
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14
Remove foil.
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15
Bake 4 to 5 minutes more or until set and dry.
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16
Cool.
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17
For filling, in a saucepan mix the 1/2 cup sugar and cornstarch.
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18
Gradually stir in milk.
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19
Cook and stir until bubbly.
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20
Cook and stir 2 minutes more.
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21
Remove from heat.
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22
Stir about 1 cup of the hot mixture into the beaten egg yolks.
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23
Return all to saucepan.
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24
Bring to a gentle boil.
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25
Cook and stir 2 minutes more.
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26
Remove from heat.
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27
Stir in margarine and vanilla.
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28
Cover surface with plastic wrap.
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29
Slice bananas 1/4-inch-thick; toss with lemon juice.
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30
(You should have about 1-1/4 cups).
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31
Spread half the hot filling evenly into pastry shell.
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32
Arrange half the bananas and strawberries on top.
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33
Top with remaining filling, bananas, and strawberries.
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34
Cover; chill 1 to 6 hours.
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35
Before serving, beat the whipping cream, 1 tablespoon sugar, and almond extract until stiff peaks form.
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36
Pipe or dollop onto pie.
