STRAWBERRY PIE

Steps:

• Make the pastry: Sift together the flour, salt and sugar. Remove 1/3 cup of this and mix with the ice water to make a paste. Set aside. Place the remaining flour mixture in a food processor and add shortening and butter. Process until coarse. Scrape in the paste and process until this mixture forms a ball. Place ball between 2 sheets of waxed paper and flatten slightly. Refrigerate for about 30 minutes. Preheat the oven to 425 degrees. Roll out the dough on a lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with the dough, allowing excess to hang over the sides. Trim, leaving about 1/2 inch all around. Fold edges under and crimp. Place a sheet of foil on top of the pastry and weigh it down with dried beans. Bake 5-7 minutes or until golden. Carefully loosen the edges. When almost cool, slide shell off onto serving plate. Make the filling: Mash enough berries to fill a cup. Halve the remaining berries, saving a few perfect ones for garnish. Combine the mashed berries, sugar, cornstarch and water in a small saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking for about 2 minutes over low heat until the mixture is thickened and clear. Stir in the butter and cook until melted, then allow to cool slightly. Place the halved berries in the baked crust and pour the cooked ones over them. Shake the serving plate gently so the glaze seeps down and around the uncooked berries. Chill for several hours, then serve topped with the flavored whipped cream and garnish with the whole berries.