This pie was originated along with the White Chocolate and Strawberry Cream Pie during a time of strawberry abundance when we were visiting family members in Florida. Everyone liked both of the pies and they both have become staple items in our personal recipe books.

Pre-made and pastry mix crusts are easy and convenient to use and make. You will need to prepare a single crust recipe. Personally, we like the crust that we get when we use the recipe from Betty Crocker's Best of Baking (below). We have found that if the temperature is much over 70°F., it is best to refrigerate the shortening for an hour or so before using it and to cool the dough, wrapped in waxed paper, for awhile in the refrigerator before rolling.

• 1 cup all-purpose flour
• 1/2 teaspoon salt

• 1/3 cup plus 1 tablespoon vegetable shortening
• 2 to 3 tablespoons cold water

1. Mix flour and salt. Cut in shortening until the mixture is the texture of a coarse meal. Add water, a tablespoon at a time, while tossing with a fork. Work just enough soo that all of the flour mixture is moistened and just clings to the side of the mixing bowl. Depending on the flour and the humidity, an additional 1 or 2 tablespoons of water may be necessary.
2. Gather dough into a ball and shape into a flattened round on a floured surface. Roll out dough with floured rolling pin until it is two inches larger than your pie plate.
3. Lightly flour the dough. Gently roll the crust onto the rolling pin. Place over the pie plate and unroll the dough onto the pie plate. Form the dough to the sides of the pie plate.
4. Trim the dough to a one inch overhang all around. With your fingers, tuck the overhang just under the crust. With thumb and finger of one hand and a knuckle of the other hand, form the flutes of the pie crust.
5. With a fork, pierce the crust on the bottom and the sides of the pie shell. Make the pattern of the fork tines about 1-inch apart. bake in a 375°F. preheated oven for 8 o 10 minutes or until light brown. Remove and set aside to cool. Can be made a day ahead of time.

• 1 pie crust, as above
• 2 3.4-ounce Jell-O Cheesecake flavor pudding
• 2 pints whole, fresh strawberries

• 3 cups whole milk
• 1 18-ounce jar commercial Glaze for Strawberries

1. Prepare pie shell and set aside to completely cool.
2. Wash and inspect strawberries. Remove leaves, stems and blemishes but leave whole. Set in refrigerator to cool thoroughly.
3. Place milk into mixer bowl. Add pudding mix. Mix at lowest speed for 2 minutes. Use spatula to scrape down sides of bowl during mixing. Pour into prepared pie shell. Set in refrigerator to fully set; about an hour.
4. Place about half the bottle of room-tempertaure glaze for strawberries into a bowl. Select some of the nicer looking strawberries for the first row. With fork, swirl in the glaze to fully coat. Place side-by-side around the outside edge of the pie with the stem-end to the center and any blemsh makrs or trim cuts to the bottom. Set aside nicer looking berries for the last layer.
5. Start second row using the pointed ends of the berries to fill in between the berries of the first row. Continue until entire surface of the pie is covered.
6. Start second layer over the second row and work in towards the center. You will make a pie that builds higher as you go to the center. Continue until all strawberries are use or pie has a nice conical shape. Use remaining glaze for strawberries to cover the mound of strawberries and fill in any gaps between the berries.
7. Return to the refrigerator and chill thoroughly before serving.
8. Make sutre the pie is well chilled. The weight of the strawberries will cause the pudding to flow out from under the fruit. A glass pie plate is best because it is easier to serve the pie when you cut the slices with a very sharp knife. Recipe calls for instant pudding mix.