Fresh Strawberry Pie

I already have two other recipe on here for strawberry pie, and this is similar to this one, but there's one difference, plus these pics are a bit better (but not perfect).  I use mascarpone on the bottom of the crust now instead of cream cheese.

Fresh Strawberry Pie
from here

Mom's Pie Crust:
1 cup vegetable shortening (can use organic)
3/4 teaspoon salt
2 cups all-purpose flour, stirred and measured
1/4 cup cold water

1.  Measure shortening into bowl. Add salt and half of flour. Stir with a spoon until ingredients cream together and mixture is smooth and satiny. Add water and remaining flour. Stir with spoon until mixture clings together in ball. Roll out as desired on a generously floured board. Don't be afraid to handle or overmix. Makes 2 (9-inch) pastry shells or enough for 1 double pie.

2.  To use this pie crust as a filled (pre-baked crust), roll out, place in pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until lightly browned.

*If desired, wrap in plastic wrap to freeze. I have frozen these (unbaked, in a ball) for 3 months, and then just thaw on the counter. It still rolls out very well and, after baking, tastes just like you made it fresh.

Pie:

1 pre-baked pie shell (single crust)
1 1/2 quarts (6 cups) strawberries, hulled
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/3- 1/2 cup mascarpone cheese, softened (can sub cream cheese)

1. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

2. In medium bowl, beat cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.

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