Ingredients

Instructions

  1. For the crust: Mix together all ingredients (I use the food processor), press on bottom and sides of a 9-inch pie plate, and bake at 350-degrees for 8 minutes, or until crust is golden: cool completely.
  2. For the filling: Mash enough strawberries to equal 1 cup.
  3. Slice remaining strawberries, place in bowl, and sprinkle with sugar.
  4. Combine sugar, cornstarch, water and mashed strawberries in a heavy bottomed pot.
  5. Cook over medium heat, stirring constantly, until it thickens and boils.
  6. Boil 1 minute.
  7. Remove from heat and add salt and almond extract.
  8. Cool 10 minutes.
  9. Fill cooled crust with remaining, sliced strawberries.
  10. Pour cooked mixture over strawberries.
  11. Refrigerate at least 3 hours, or until set.
  12. Serve with whipped cream, if desired.
  13. Note: This is also good with peaches or blueberries- and I have subbed chocolate wafers for the shortbread cookies.
  14. Sometimes, if I'm feeling citrusy, I omit the almond extract and add some grated orange or lemon zest.