In today's food section of the LA Times, there is an article announcing the start of the fresh strawberry season, which I've linked below. In light of this fortuitous event, I've decided I'm going to make a fresh strawberry pie this weekend. My only problem is that I'm terrified of making pie crust. So, I'd love some tips on how to make both a tasty filling -- I'm imagining a very simple, whole berry filling, with maybe a light glaze on the strawberries -- and a delicious flaky, crispy crust. Thanks!