ROYAL CROWN STRAWBERRY PIE

Steps:

• Preheat oven to 450 degrees F.
• Unroll one pie crust onto a lightly floured surface. Remove bottom from springform pan and place on top of rolled out dough. Using a paring knife, cut a circle about 1" larger than the springform pan bottom. Attach the springform pan and place dough into the bottom. Press up the sides of the pan.
• Cut enough pieces of parchment about 4" wide to go around the springform pan.
• Unlatch the springform pan collar and place the parchment around the dough. Lock the latch back into place.
• Unroll the second pie crust and place the stencil on top. Trim with a paring knife. Transfer to a parchment-lined baking sheet. Repeat with remaining dough until you have enough to go all the way around the springform pan, about 27".
• Generously spray the parchment with nonstick spray and carefully place the crown cutouts around the inside of the pan. Be sure to overlap and press the pieces, trimming away the dough if needed. If the points fall, spray on more nonstick spray.
• Crinkle up enough aluminum foil to fill up the center of the crown and keep the points in place. Place on a sheet pan and place in the freezer for 30 minutes.
• Bake pie for 10 minutes until golden brown. Let cool completely. Carefully remove aluminum.
• Spray M&M's with gold edible spray. Spray crown completely with silver metallic spray. Transfer buttercream to a piping bag with a #823 star tip. Pipe a star onto a crown tip and press an M&M's into the center, repeating all the way around.
• For the filling: Measure 2 cups halved strawberries and place in a food processor. Pulse 2-3 times to crush the berries, but still leave them in medium pieces.
• In a medium saucepan over medium heat, whisk to combine sugar, cornstarch, water and lemon juice and stir in crushed berries. Bring liquid to a boil, stirring often, and cook until thickened, about 2 minutes. Add splash of elderflower cordial. Remove from heat and let cool about 20-30 minutes, then fold in remaining berries. Let cool completely then refrigerate for 3-4 hours or until set.
• Spoon strawberry filling into the cooled crust. In a large bowl, whisk heavy cream and confectioners sugar to stiff peaks. Spoon into center of pie and garnish with a small circle of strawberries, placing them into the whipped cream.