GETTING READY

1. Preheat the oven to 350 F.

2. Cut the top of strawberries, and slice them in half.

3. In a bowl, put together whipping cream and vanilla extract and beat with an electric beater until the mixture form stiff peak.

4. Fill the whipped cream in a piping bag and set aside.

MAKING

5. In a 9” pie dish, place the pie dough, press it to the bottom of the dish, crimp the edges and prick the bottom and side with the fork to remove any air bubbles.

6. Bake it in the oven for 10 to 12 minutes or until golden brown in colour.

7. Remove and allow to cool completely.

8. In a saucepan over medium to medium high heat, put together water, white sugar, salt, cornstarch and food colouring, and cook for about 6 minutes stirring continuously or until thickened and coats the back of a spoon.

9. Turn of the heat and set aside to cool.

FINALIZING

10. In a pie crust, place the strawberries and spread to make them even.

11. Pour the jelly and tap lightly to flatten the top, pipe the whipped cream on the edges of the pie.

12. Refrigerate the pie, for 3 to 4 hours or until the jelly sets.

SERVING

13. Cut in wedges and serve cold.