Crust: Combine 1 c flour, 3 T sugar, and a pinch of salt. Cut in 6 T margarine. Press crumbs lightly into 0” pie plate, making bottom slightly thicker than sides. Bake 10 minutes at 450. Cool.
Filling and glaze: 1 quart strawberries, cleaned; ½ c water; ¾ c sugar, 2 t lemon juice, 2 T cornstarch, 1 c whipping cream , 1/3 c cottage cheese, few drops almond extract
Combine 1 c berries in saucepan with ½ c water, ½ c sugar, and 2 t lemon juice. Heat to boiling and simmer. Put all in blender and add 2 T cornstarch; whip till smooth. Return to pan and cook tipp boils and thickens, stirring constantly. Cool to room temperature.
Combine 2/3 c whipping cream, 2/3 c cottage cheese, ¼ c sugar and extract in blender. Whip till smooth. Put cheese layer in crust. Top with 1 c of glaze. Mound rest of strawberries, sliced, on top. Cover with rest of glaze. Chill. Garnish with rest of whipping cream, whipped. May be done with raspberries; sieve for glaze.