a. Make a standard cookie crust or see below.
3 cups whole strawberries
5 ounces goat cheese
2 tablespoons milk
1 tablespoon chopped tarragon
b. Whip the goat cheese in a mixer or food processor until light. Add the milk and beat to blend. Add the tarragon and stir to mix.
c. Spread the cheese mixture evenly in the bottom of the pie crust.
d. Cut the stems off the berries and arrange them, pointed side up, on the goat cheese, covering the entire surface of the pie. Set aside.
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon zest
1 tablespoon white balsamic vinegar
1 cup sliced strawberries
e. In a medium saucepan, combine the sugar, cornstarch, lemon zest, water and balsamic vinegar. Bring to a boil over medium heat, then add the sliced strawberries and continue to cook until thickened, about 5 to 7 minutes. Pour the hot glaze over the pie. Refrigerate until the glaze sets, about 4 to 6 hours.
1 1/2 cups almond biscotti, pecan shortbread or butter cookie crumbs
3 tablespoons sugar
1/4 cup butter, melted
If you have whole cookies, turn them into crumbs with a food processor or by putting them in a Ziploc and crushing with a rolling pin.
Place the cookie crumbs in a small bowl. Add the sugar and melted butter and toss with a fork until blended. Pat the crumbs evenly onto the sides and bottom of a 9-inch pie plate. Chill 30 minutes.