Farm fresh strawberries make this pie a seasonal delight. A word of caution: You need to use a metal pie dish for this recipe because a glass one will probably shatter if you try to take it from the freezer to a hot oven. If a metal dish is not available, skip the freezer and reduce the oven time.

For the crust:
1/3 cup sugar
1/3 cup butter, softened
1 extra large egg yolk
1 1/4 cup all-purpose flour
1 tsp kosher salt
For the filling:
1 1/2 quarts strawberries
1 cup sugar
3 Tbsp cornstarch
1/2 cup water

1. For the crust:
2. In a medium bowl, mix together the sugar and butter. Stir in the egg yolk, then add the flour and salt. With a fork, blend the mixture together until it becomes dry and crumbly.
3. Press the dough into a 9″ metal pie dish. Freeze the crust for 20 minutes.
4. Preheat the oven to 375°.
5. Bake for 10 minutes, then rotate the crust for even browning. Bake another 8 to 12 minutes or until lightly golden in color.
6. Remove from the oven and cool completely.
7. For the filling:
8. Clean and hull the strawberries. Choosing the less attractive berries, mash or puree enough berries to make 1 cup and set aside.
9. In a small saucepan over medium heat, whisk together the sugar and cornstarch. Gradually whisk in the mashed berries and water. Cook, stirring constantly, until the mixture begins to thicken and just begins to boil. Cook and stir 1 minute longer. Remove from heat and cool, stirring occasionally. Spread a small amount in the bottom and part way up the sides of the crust.
10. While the berry mixture is cooling, arrange the whole berries in the cooled crust. Start in the center with the largest berries and work your way out.
11. Pour the cooled berry mixture evenly over the top of the pie. Chill at least 3 hours before serving. Garnish with whipped cream if desired.

Servings: 8