📖 Instructions

1. For the Pie Crust (Shortbread Style): In a large mixing bowl, whisk together 1 ¼ cups all-purpose flour, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes, using a pastry blender or your fingertips. Work quickly until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key for flakiness, so don't overmix.
2. Slowly add 2-3 tablespoons of ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to add too much water; the dough should be cohesive but not sticky. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to an hour. This helps relax the gluten and makes it easier to roll.
3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang, then crimp or flute the edges decoratively. Prick the bottom of the crust all over with a fork. This prevents bubbles during baking.
4. Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 8-10 minutes, or until the crust is light golden brown. Let it cool completely on a wire rack. This step, called blind baking, keeps your crust from getting soggy.
5. For the Strawberry Filling: While the crust cools, wash and hull 4 cups of fresh strawberries. Slice about 3 cups of them and chop the remaining 1 cup into smaller pieces. This mix of sizes gives a nice texture.
6. In a medium saucepan, combine the chopped strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. The cornstarch needs to cook out, so don't rush it. Remove from heat and let it cool slightly.
7. In a large bowl, gently fold the sliced strawberries into the cooled cooked strawberry mixture. You want to coat them without mushing them up too much. Taste and add a little more sugar if your strawberries aren't super sweet.
8. Assembly: Pour the strawberry filling into the cooled, blind-baked pie crust, spreading it evenly.
9. For the Whipped Cream Topping: In a chilled large mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), combine 1 ½ cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract.
10. Beat on medium-high speed until soft peaks form. Be careful not to overbeat, or you'll end up with butter! The cream should be light and fluffy.
11. Generously spread the whipped cream over the strawberry filling. You can use an offset spatula for a smooth finish or spoon it on for a more rustic look.
12. For an extra touch, garnish with a few whole fresh strawberries or a sprinkle of shredded mint leaves. Serve immediately and enjoy your beautiful, homemade strawberry shortcake pie! This is best served the day it's made for optimal freshness and texture.