(Optional) Make the pie crust (if not using store-bought):

• Whisk flour and salt.
• Cut in shortening until pea-sized pieces.
• Beat egg; add water and vinegar.
• Add to flour and mix until dough forms, chill.

1. Roll Out and Shape the Crust:

On a lightly floured surface, roll the dough (either homemade or store-bought, thawed if frozen) to a ⅛-inch-thick circle.

Transfer the dough to a 9-inch pie plate.

Trim the dough to ½ inch beyond the rim of the plate.

Flute the edge of the crust decoratively, using your fingers or a fork.

2. Chill the Crust:

Refrigerate the crust for 30 minutes. This helps to prevent the crust from shrinking during baking.

3. Preheat Oven:

Preheat the oven to 425°F (220°C).

4. Blind Bake the Crust: Line the chilled crust with a double thickness of foil.

Fill the foil with pie weights, dried beans, or uncooked rice. This is called “blind baking,” and it prevents the crust from puffing up during baking.

Bake on a lower oven rack until the edge of the crust is golden brown, 20-25 minutes.

Remove the foil and weights.

Bake until the bottom of the crust is golden brown, 3-6 minutes longer.

5. Cool the Crust:

Cool the baked crust completely on a wire rack.

6. Prepare the Strawberries: While the crust is cooling, prepare the strawberries.

Mash 1 cup of the hulled strawberries. Set aside.

Halve the remaining strawberries. Set aside.

7. Make the Strawberry Glaze: In a saucepan, combine the granulated sugar and cornstarch.

Stir in the water and the mashed strawberries until blended.

Bring the mixture to a boil over medium-high heat, stirring constantly.

If desired, stir in a few drops of red food coloring to enhance the color.

Cook and stir for 3 minutes more, or until the glaze is thickened and clear.

Remove from the heat. Cool for 10 minutes.

8. Assemble the Pie:

Spread about ⅓ cup of the slightly cooled glaze over the bottom and side of the cooled crust. This creates a base layer.

Arrange the halved strawberries in the crust, cut-side down, in a decorative pattern.

Spoon the remaining glaze over the berries, coating them evenly.

9. Chill:

Refrigerate the pie until the glaze is set, 1-2 hours.

10. Serve: Just before serving, garnish with whipped cream, if desired.

Slice and serve chilled. Enjoy your beautiful and delicious Strawberry Glaze Pie!