Directions

• Pie CrustHeat oven to 425°F. Place a baking sheet on a middle oven rack.
• Roll out pie dough to fit pie dish. Press dough down into dish so that it lines the bottom and sides.
• Trim dough so that about ½ inch hangs over edge of dish. Crimp edges of dough around dish.
• Pierce bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking).
• Place pie crust onto pre-heated baking sheet and reduce oven temperature to 400° F. Bake 20 to 30 minutes or until the crust is golden. Remove from oven and let cool.
• Strawberry FillingAdd 2 cups of strawberries to a small saucepan. Mash strawberries until chunky.
• Add sugar, corn starch, vanilla extract, almond extract, lemon juice, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sugar dissolves and glaze has thickened; 3 to 5 minutes. Cool completely.
• Combine remaining 3 cups of strawberries with cooled strawberry glaze. Stir until strawberries are well coated.
• Spoon strawberry filling into cooled pie crust. Refrigerate pie for at least 2 hours before cutting to allow filling to set. Top with whipped cream.