Preparation Steps

• Roll out the chilled pie dough to fit your 9-inch pie dish. Gently press the dough down into the dish and trim it to within 1/2-inch of the edge.
• Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border. Crimp the edges for a rustic finish.
• Pierce the bottom of the crust with a fork to prevent bubbling. Line it with aluminum foil and fill with rice, beans, or pie weights. Refrigerate for 30 minutes.
• Preheat the oven to 425°F (220°C) and place a baking sheet on a middle rack to catch any drips.
• Place the chilled crust on the preheated baking sheet. Reduce the oven temperature to 400°F (200°C) and bake for 20 to 30 minutes until it's golden brown.
• Carefully take out the rice or beans and foil from the pie crust to reveal a beautifully baked base.
• Whisk together the egg yolk and cream. Brush this mixture over the bottom and sides of the crust. Bake for another 3 to 5 minutes until dry and shiny. Cool completely.
• Mash 2 cups of strawberries in a small saucepan. This will give your filling a delightful texture.
• Stir in sugar, cornstarch, vanilla and almond extracts, lemon juice, and salt. Heat over medium, stirring until the mixture thickens, about 5 minutes. Allow to cool completely.
• Gently combine the remaining 3 cups of strawberries into the cooled glaze until well coated.
• Spoon the strawberry filling into your cooled pie crust, spreading it evenly for a stunning presentation.
• Refrigerate the filled pie for at least 2 hours, allowing the flavors to meld and the filling to set.