Strawberry Pie with a Cookie Crust recipe

The goal is to use the strawberries when market is full of wonderful looking fruit. The crust is super easy using shortbread or other crumbly cookies. A no fussy kind of pie. 

Pie Crust

1. Heat the oven to 350°F

2. In a food processor, combine the shortbread cookies, sugar, flour, and salt, and blend until you have fine crumbs.

3. Transfer the crumbs to a medium sized mixing bowl. Add butter and mix with a fork until the crumbs are evenly moistened.

4. Put the mixture of crumbs into a standard 9 inch pie plate and press them evenly on the bottom and sides of the plate.

5. Bake until golden brown about 15 to 20 minutes.

6. Transfer to a rack to cool completely. 

 
Filling:

1. Cut the strawberries in quarters or eighths depending on the size of the strawberries.

2. Take 2 cups of the strawberries and place in a small sauce pan and crush completely with a potato masher or fork.  Set aside the remaining strawberries in a large bowl.

3. Add the sugar, the preserves, sea salt and cornstarch, along with 1 tablespoon of water to the saucepan.

4. Bring the strawberry mixture to a boil over medium heat and cook an additional two minutes stirring constantly.

5. Add the strawberry mixture to the other strawberries in the bowl, along with the citrus juice and stir to combine.

6. Transfer the mixture to the pie plate with the crust, gently shaking and tapping to spread evenly.

7. Transfer to the refrigerator to set for at least four hours.

Just before per serving top with whip cream, confectioner sugar, and serve