Madie and I had a wonderful day and it was good to get out of the house and take a field trip!  We had a blast picking the strawberries and making the pie together.

Make a big batch of pie crust base to have on hand.  Then all you have to do is add in ice water and roll it out. 

7 Cups Flour, 3 Cups Crisco, 1 t Salt (sift flour and salt, cut in Crisco and Freeze)

If you are baking with a 4 year old add a cup of patience to the mix and possibly a cocktail!

To make crust take some of your chilled frozen base (@ 1 Cup) and add in around a 1/4 cup of ice cold water (water only) Mix together to form ball and with flour roll out pie crust.  Place in pie pan, form pie shell, flute and blind bake in 375 Degree oven for @40 minutes until golden brown.

Melt some White Chocolate Chips with vegetable oil to create a moisture barrier to preserve integrity of crust.  Melt over water bath but be careful no water hits the chocolate as it may seize on you.  Brush melted white chocolate on baked pie crust.

Prep your strawberries and prepare your glaze.  (Sift 1 cup sugar, pinch salt & 3 T cornstarch together, then add in 1 t grated lemon zest and  5/6  can of 7 up.  Bring all to a boil and add in your strawberry jello.  Bring to a boil again and add rest of 7 up only if it looks too thick.  Cool completely before putting in the crust.  

Spread a layer of cooled strawberry glaze on pie crust with the white chocolate hardened.  Load in the strawberries, arrange them and fill with the glaze.  Let sit in refrigerator 2-3 hours or overnight.  

For the fresh whipped cream, whip 1 1/2 cup of heavy whipping cream with a pinch of salt to soft peaks then add in 3/4 C sifted powdered sugar, mix briefly and add in 1 t vanilla.  

To serve Decorate top with Fresh Whipped Cream, Lemon Zest, Cinnamon, Fresh Strawberries and Fresh Mint!

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