Poppy Seed Strawberry Pie

• 1-1/3 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt
• 1/2 cup shortening
• 3 tablespoons cold water
• 2 pints strawberries, divided
• 2 cups whipped topping
• 2 tablespoons honey
• 1/4 cup slivered almonds, toasted, optional

1. In a small bowl, combine the flour, poppy seeds and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate.
2. Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3. Slice 1 pint of strawberries; fold into whipped topping. Spoon into pie shell. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least 1 hour.

flour, poppy seeds, salt, shortening, cold water, pints strawberries, honey, slivered almonds

Taken from www.tasteofhome.com/recipes/poppy-seed-strawberry-pie/ (may not work)