Piccadilly Fresh Strawberry Pie for 6

Instructions:

1. Mix dry ingredients. Combine your flour and salt in a processor or whisk them together by hand in a chilled bowl. Note: Whisking ensures the salt is evenly distributed.
2. Cut in the butter. Work the chilled, cubed butter into the flour until it resembles coarse crumbs. You want to see some pea sized lumps of butter still visible. Stop as soon as it looks crumbly to avoid overworking the dough.
3. Bind the dough. Add ice water one tablespoon at a time. Stir gently until the dough just holds together when you pinch it. Note: If it's too wet, it'll shrink in the oven.
4. Bake the shell. Roll the dough directly into your pie dish. Line it with parchment paper and pie weights (or dried beans). Bake at 375°F (190°C) for 15 mins. Remove weights and bake for another 10 mins until the edges are mahogany colored. Cool completely.
5. Start the syrup. Whisk your sugar and cornstarch in a saucepan. Slowly stir in the water and lemon juice while the heat is still off. Note: Mixing cornstarch with sugar first prevents clumps.
6. Heat the glaze. Turn the heat to medium, stirring constantly. Bring the mixture to a gentle boil.
7. Clear the glaze. Continue boiling for 1 minute. Watch closely until the mixture turns from cloudy to clear and looks like a thick, glossy syrup.
8. Flavor the syrup. Remove from heat immediately. Stir in the vanilla and almond extracts. Let it cool completely to room temperature. Note: Hot syrup will wilt the berries.
9. Combine fruit. Gently toss your sliced strawberries into the cool glaze until they are evenly coated.
10. Assemble and top. Pour the glazed berries into the cooled crust. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Dollop generously over the berries.