Fresh Strawberry Pie

1 1/4 cupsall-purpose flour
1/4 teaspoonsalt
1/2 cupbutter, chilled and diced
1/4 cupice water
2-1/2 quartsfresh strawberries
1/2 cupwater
2/3 cupsugar
2 tablespoonscornstarch
1 tablespoonfresh lemon juice
1/2 cupfrozen reduced-calorie whipped topping, thawed and divided


Chill all ingredients 30 minutes prior to making crust.

In a large mixing bowl, sift together flour and salt. Using a pastry blender, cut butter into flour until mixture resembles coarse sand. Stir in water, a tablespoon at a time, until comes together. Form dough into a ball and wrap in plastic. Chill thoroughly, up to overnight, before rolling out.

Pre-heat oven to 350 F.

On a lightly floured surface with a rolling pin, roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Flute the edges, if desired.

Line the crust with aluminum foil and add pie weights or dry beans. Bake in preheated oven for 10 to 15 minutes until golden brown. Remove from oven, and remove foil and pie weights. Cool in the pie pan on a wire rack until room temperature, before filling.

Using a potato masher, mash 2 cups strawberries. In a medium sauce pan, combine mashed strawberries and water. Bring to a boil over medium-low heat, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid. If necessary, add enough water to measure 1 cup.

In medium sauce pan, combine 2/3 cup sugar and cornstarch in a pan. Whisk in strawberry liquid. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat and stir in lemon juice.

Pour small amount of strawberry mixture evenly into bottom of prepared pie crust. Arrange hulled and cleaned strawberries, stem sides down, in the crust. Pour remaining strawberry mixture over berries. Chill for at least 3 hours. Serve with whipped topping, if desired.

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