Strawberry Cheese Pie

Recipe View **Prepare the Crust (30 minutes chilling time):** In a medium bowl, whisk together the flour and salt. Cut in the shortening and butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, tossing gently with a fork until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Recipe View **Roll and Bake the Crust (25 minutes):** Preheat oven to 425°F (220°C). On a lightly floured surface, roll the chilled dough into an 11-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust several times with a fork to prevent puffing. Bake for 10-15 minutes, or until lightly golden brown. Let cool completely on a wire rack.

Recipe View **Make the Filling (10 minutes):** In a medium bowl, beat the softened cream cheese and confectioners' sugar with an electric mixer until smooth and creamy. Beat in the vanilla and almond extracts. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream and toasted almonds into the cream cheese mixture until well combined.

Recipe View **Assemble the Pie (4 hours chilling time):** Pour the cream cheese filling into the cooled pie crust. Spread evenly. Refrigerate for at least 4 hours, or until the filling is firm.

Recipe View **Garnish and Glaze (10 minutes):** Arrange the halved strawberries attractively over the top of the pie. In a small microwave-safe bowl, heat the red currant jelly in short bursts (10-15 seconds each) until melted and smooth. Carefully brush the melted jelly over the strawberries to create a beautiful glaze. Refrigerate for another 30 minutes to allow the glaze to set before serving.