Make 9″ Blind Baked Crust

1. In food processor fitted with steel blade, add flour, sugar and salt. Pulse to blend a couple of times.  Add chilled cubed butter and 2 tablespoons cold water. Pulse until dough becomes a ball, if necessary add additional water.  Flatten dough into a round disc. Wrap in plastic wrap, chill for 30 minutes. 
2. Preheat oven to 375. Lightly spray 9″ pie plate with cooking spray. On a lightly floured surface, roll chilled dough into 1/8″ thickness.  Position in pie plate leaving 1″ dough overhang rim of pie plate.  Crimp pie edges as desired.  Cut a piece of foil the size of the pie, fold foil in half and half again, tear out center of the foil, open foil. This will be used to protect the pie edges from burning.
3. Crumple parchment paper in a ball then smooth out and place in the pie shell. Fill with rice or dried beans/pie weights.  Place this crust in hot oven. Bake 15 minutes.  
4. Remove crust from oven after 15 minutes, remove pie weights/rice or beans from crust. Prick crust with fork any bubbles in the crust.  Cover edges with foil. Bake additional 15 minutes.  Remove from oven and brush with egg white.  Return to oven and bake 5 additional minutes.  All pie shell to cool before filling with berries. 

Strawberry Filling:  Wash, pat dry fresh berries, remove stems and cut into half pieces. Place berries in baked pie shell.  Set aside, while you make the glaze.

Strawberry Glaze:

In saucepan, add water, sugar, and cornstarch, whisk until blended and thick. Mixture will come to a small boil.  Remove from heat and stir in gelatin.  Glaze will be thick.  Pour glaze over fresh berries in pie crust.  Chill in refrigerator for 2 hours allowing berries and glaze to set up. 

Whipped Cream:

In chilled bowl, add heavy whipping cream, confectioners sugar, and extract. Whip with whisk attachment until stiff peaks form. Fill piping bag fitted with large star tip # 1 M or your favorite tip with whipped cream.  Pipe as desired.

When ready to serve, whip whipped cream and pipe in dollops over fresh berry slices or around the edge of the pie crust.