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Poppy Seed Strawberry Pie

Yield: 6-8 servings



In a bowl, combine flour, poppy seed and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy duty aluminum foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Slice 1 pint of strawberries; fold into whipped topping. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least one hour before serving.

Please note that some ingredients and brands may not be available in every store.

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