The pie was realy good with a gooey strawberry filling that wasn't too sweet, and a nice flaky crust. I made a free-form tart instead of using a pie pan--less dishes to wash. Here's the recipe I used for the filling. I didn't make the topping, but instead served the pie with a bit of whipped cream. The crust was some of Martha Stewart's Pate Sucree that I had in the freezer.