Strawberry Pie

Directions

1. In a large mixing bowl combine the all purpose flour, salt, and sugar. Use a mixer to combine the ingredients.
2. With the mixer on begin to add the frozen cubed vegetable shortening and butter. It should resemble little pellets of flour.
3. Whisk together the ice cold water, egg yolk, and cider vinegar. Using a fork begin to mix the dry ingredients. Drizzle in small amounts of the liquid mixture and continue to mix. You will end up with a loose dough. Gather up the dough and wrap it in plastic wrap. Refrigerate for at least one hour.
4. On a flour dusted surface roll out the dough to a thickness of 1/8 inch. Place the dough within your pie tin allowing it to hang over the edge by 1 inch. Cut off the excess. Flute the edges.
5. Preheat your oven to 350 degrees. Sprinkle the pie crust with 2 tablespoons of sugar. Prick the pie crust with a fork. Bake the pie crust for 25 minutes.
6. Take 2 cups of the best strawberries and dip them in the sugar. Place in the refrigerator until ready for use.
7. In a saucepan mash the remaining strawberries. Add the remaining sugar. Add a 1/2 cup of water. Add the lemon juice. Bring to a simmer over low heat.
8. In a bowl mix the cornstarch with 2 tablespoons of water until it is dissolved. Stir the cornstarch mixture into the mashed strawberry mixture stirring until it is a clear and thick sauce. Remove from the heat and allow to cool.
9. In the pie crust arrange a layer of the whole strawberries. Pour the strawberry sauce over the strawberries. Top with remaining strawberries. Place the pie in the refrigerator to set for 2 hours. Top with whipped cream and serve.