Strawberry Chiffon Pie

Preheat oven to 350°F. Roll out Single-Crust Pastry Dough to an 11-inch circle; then transfer to a 9-inch deep-dish pie dish. Gently press dough into dish and flute edges.

Lay a sheet of parchment paper or aluminum foil over crust; then fill bottom with pie weights, dried beans, or pennies to keep it from puffing up.

Bake 30 minutes, until crust is golden brown. Let cool.

Meanwhile, in a large bowl, stir together strawberries, 3/4 cup sugar, and lemon juice. Using a potato masher or pastry cutter, mash berries.

Chill in refrigerator until softened and very juicy, about 30 minutes.

Warm cranberry juice in a microwave until just steaming, 15–25 seconds; then stir into gelatin and whisk until smooth. Stir gelatin mixture into berries and chill until partially set, about 20 minutes.

Using a handheld or standing mixer, whip 1 cup cream to medium-size peaks and stir into berry mixture. Pour into baked pie shell and chill until firm, about 1 hour.

Whip remaining 1 cup cream with remaining 1 tablespoon sugar and vanilla to firm peaks; spread or pipe over top of pie. Garnish with strawberry halves.

In a medium-size bowl, whisk together flour, sugar, and salt until well combined.

Sprinkle butter over f lour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 3 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add another tablespoon ice water.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough—don’t overmix!

Gather into a ball; then press into a disk and wrap in plastic. Refrigerate 30 minutes.