Fresh Strawberry Pie

Directions

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
3. Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves over pie. Refrigerate until chilled, 2-3 hours.
4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and, if desired, almond extract; beat until stiff peaks form. Serve with pie.