Fresh Strawberry Pie #SummerVibes

1 Baked and Cooled 9" pie or tart shell - I won't lie, I have used Pillsbury frozen pie shells; the kind that come rolled out and that you place in your own pie or tart pan. For the Mascarpone Cheese Layer: 4 oz mascarpone (or cream cheese) 3 tsp sugar, to taste 1-2 Tbsp milk or half and half 1 tsp vanilla For the Glaze: 1 cup fresh strawberries 1 cup water 3/4 cup sugar 3 Tbsp corn starch 1 Tbsp Balsamic vinegar (optional) For the Pie: 3 cups fresh strawberries Garnish: Fresh Whipped Cream

Prepare your pie crust and cool thoroughly. Using blender or mixer (I use a stick blender), mix mascarpone with sugar, milk and vanilla and spread in the bottom of your cooled pie shell. Cool in fridge for 30 minutes. Crush 1 cup strawberries and cook with 1 cup water for 2 minutes. Sieve berries and return juice to pan. Add sugar, cornstarch and balsamic vinegar; cook and stir til thickened and bubbly. Let cool while preparing the pie.

Assemble fresh berries in one layer of the pie shell. Pour glaze over each berry. Depending on the size of your berries, you might be able to pile some more on top; just be sure some of the glaze covers each berry. There may be leftover sauce if making in a tart pan so just pour enough over berries to fill and not flow over edge. Chill for at least one hour before serving; more if possible. Serve with a dollop of whipped cream.