Murray Hill Farm

Crust:

1 5-ounce package shortbread cookies

2 tablespoons sugar

2 tablespoons unsalted butter, cut into pieces

Filling:

2 pounds strawberries, hulled

2/3 cup sugar

1/3 cup fresh lemon juice

1 envelope unflavored gelatin (2 1/4 teaspoons)

Preheat oven to 350°F.

Pulse cookies in a food processor to fine crumbs, add sugar and butter and pulse until combined. Carefully press crumb mixture into 9-inch pie pan. Bake until golden, about 15 minutes. Transfer to a wire rack to cool completely.

Select 15 large strawberries as close to same size as possible and set aside. Cut remaining strawberries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally for 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to make 2 cups. Transfer to a medium saucepan and set berries aside.

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries and then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, this could take anywhere from 20 to 50 minutes. (I ended up putting bowl in fridge after 30 minutes in ice bath and waited like 50 minutes before it started to set up)

Spoon 1/2 cup of filling into pie crust and arranged reserved whole berries, stem side down, on top of filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.