Directions

1. Stir over medium heat until the mixture thickens (about 3-5 minutes usually, allow it to get thick).
2. Remove from heat and allow the glaze to cool.
3. While the glaze cools, slice the remaining strawberries in half straight into the pie crust.
4. Pour the glaze over the strawberries and chill in fridge for an hour.
5. Serve with whip cream on top.

Pie Crust:

1. Combine all ingredients into mixing bowl.
2. Once combined well, roll dough into a ball and split ball in half.
3. Place 1/2 of dough between 2 pieces of wax paper and roll out the edges to fit pie pan.
4. Remove top sheet of wax paper- dough will be fairly thin.
5. Place rolled out dough (paper side up) in your pie pan and remove wax paper.
6. Bake in the oven at 350 until light, golden and flaky.
7. Once cooled pour strawberry pie filling into your pie crust.
8. The other half of your dough can be used to cover ingredients if you desire and can be baked at 350 until lightly golden.

Real Whipped Cream:

1. Freeze bowl and beaters prior to mixing for a couple hours.
2. Pour cold cream into chilled bowl.
3. Beat until frothy.
4. Slowly add in sugar then vanilla while you continue to beat.
5. Continue beating until peaks form.
6. Serve immediately.

7. ENJOY! Thank you Shelly Scott for sharing your family recipe with Kitchen Craft Cookware.