Strawberry pie

2. Turn the dough out onto a lightly floured counter. Shape it into a ball, then flatten it into a disk. Wrap in foil and refrigerate for 30 minutes.

3. Set the oven at 425 degrees. Have on hand a 9-inch pie plate.

4. On a floured counter, roll the dough to an 11-inch round. Use the rolling pin to lift it up and ease it into the plate. Tuck under the overhang and crimp the edges. Prick the crust all over with a fork. Line the pastry with foil and fill with rice or beans.

5. Bake for 13 minutes. Remove the foil and rice or beans. Return to the oven for 7 minutes, or until the crust is golden brown. Cool completely.

FILLING

3 ounces cream cheese, at room temperature 1 quart fresh strawberries, hulled 1 cup sugar 3 tablespoons cornstarch 1 cup heavy cream, beaten to soft peaks with 1 teaspoon vanilla

1. Spread the cream cheese in a thin layer on the bottom of the pie shell. Arrange half the strawberries in the cream cheese, pointed ends up.

2. In a shallow bowl with a fork, mash the remaining strawberries until all the juice is extracted. If necessary, add water to make 1 1/2 cups of juice.

3. In a medium saucepan over high heat, bring the juice to a boil. Gradually whisk in the sugar and cornstarch. Lower the heat and cook, whisking constantly, until mixture begins to boil. Boil for 1 minute; cool. Pour the syrup over the berries. Refrigerate for at least 2 hours. Serve with whipped cream.

Andrea Pyenson.Adapted from Midge Effenson