Ingredients:
Pie Crust:
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon fine salt
• 3 tablespoons granulated white sugar
• 1/4 cup vegetable shortening, cold
• 12 tablespoons butter, (1 1/2 sticks) cold and cubed
• 1⁄2 cup ice water
Strawberry Filling:
• 1 quart fresh strawberries, washed and hulled (half kept whole or halved, half saved for mashing)
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water
Homemade Whipped Cream:
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon confectioners’ sugar
Directions:
Pie Crust:
• In a large bowl, whisk together the flour, sugar, and salt. Incorporate the cold shortening by breaking it into the flour with your fingertips until coated.
• Add the cold, cubed butter. Use a pastry cutter or your fingers to quickly work the butter into the mixture until it resembles coarse crumbs.
• Drizzle in the ice water a little at a time, mixing gently just until the dough holds together. Shape into two flat disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.
• On a floured surface, roll one disk into an 11-inch circle and fit it into a 9-inch pie dish. (Save the second disk for another use or freeze it).
• Freeze the shaped pie shell for 30 minutes to prevent the edges from slipping.
• Preheat the oven to 350°F.
• Line the chilled shell with parchment paper or foil, and fill it at least two-thirds full with pie weights or dried beans.
• Bake for 20 minutes.
• Carefully remove the weights and paper, prick the bottom with a fork, and return to the oven for an additional 10 minutes until golden brown. Cool completely.
Filling:
• Arrange half of the strawberries neatly into the bottom of your cooled pastry shell.
• Mash the remaining strawberries completely and transfer them to a medium saucepan along with the 1 cup of sugar. Bring to a boil over medium heat, stirring often.
• In a separate small bowl, whisk the cornstarch and water until smooth. Slowly pour this slurry into the boiling strawberry mixture, stirring continuously.
• Reduce the heat to low and let it simmer for about 10 minutes, stirring constantly until thick and glossy.
• Pour the hot glaze evenly over the arranged fresh strawberries in the pie crust.
• Transfer the pie to the refrigerator and let it chill for several hours until completely set.
• Right before serving, whip the cold heavy cream, confectioners’ sugar, and vanilla together in a bowl until medium-stiff peaks form.
• Top each slice with a generous dollop of whipped cream.
