COOKIE CRUST:

Bake at 375 degrees for 12 to 15 minutes. Makes 9 inch pie.

1/2 c. butter
2 tbsp. sugar

1 c. sifted Pillsbury's best all purpose flour

Mix until combined. Place 1/3 to 1/2 cup of the mixture in a small pan. Press: remaining mixture evenly over bottom ands sides of 9 inch pie pan. Flute. Bake at 375 degrees until light golden brown; crumbs for 10 to 12 minutes; crust for 12 to 15 minutes. Cool.

STRAWBERRY FILLING:

1 c. (10 oz.) pkg.) frozen strawberries, defrosted
1 unbeaten egg white
1/2 c. sugar
2 tsp. lemon juice, if desired

Beat at highest speed until thick and creamy for 5 to 8 minutes. Beat 1/2 cup whipping cream until thick. Fold gently but thoroughly into strawberry mixture by hand or with mixer at lowest speed. Spoon lightly into pie shell. Freeze for 4 to 6 hours or overnight. For frosty raspberry or peach creme pie; substitute frozen raspberries or peaches. If desired, the Rich Pastry may be substituted for the Cookie Crust.

RICH PASTRY:

Bake at 425 degrees for 10 to 12 minutes.

1 c. sifted Pillsbury's best all purpose flour
1/2 tsp. salt

1/3 c. shortening until particles are the size of small peas

1 egg yolk
2 to 3 tbsp. water

Add to dry ingredients while tossing and stirring lightly with fork. Add liquid to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into a ball. Flatten to about 1/2 inch thickness; smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9 inch pie pan. Fit loosely into pan; gently pat out air pockets. Fold edge to form a standing rim; flute. Prick generously with fork. Bake at 425 degrees for 10 to 12 minutes until golden brown.