This full page article for Strawberry Satin Pie was published in the Better Homes & Gardens Magazine, 1964. The full article is typed below along with a scanned copy (click to view a larger copy).

Turn out a truly terrific pie with those first strawberries of the season. Start with a layer of toasted almonds in a tender pie shell. Add the creamiest vanilla filling you’ve ever tasted, and top with plump strawberries. Finish off with a shiny red glaze and a fluff of whipped cream. One look, one delicious bite–you’ll forget all about mere strawberries and cream. This pie is a dazzler!

Strawberry Satin Pie

1 baked 9-inch Crust
1/2 cup sliced almonds, toasted
Creamy Satin Filling

3 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
Few drops red food coloring

Whipped cream

Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (see top photograph, left). Slice 2 1/2 cups of the strawberries in half, reserving a few perfect whole berries for center; arrange berries atop filling (see second photo, left).

For Glaze: Crush remaining 1/2 cup strawberries; add the water and cook 2 minutes; sieve. Mix the sugar and cornstarch; gradually stir in berry juice. Cook and stir till thick and clear. Tint red with a few drops food coloring. Cool slightly; spoon over strawberries (see bottom picture, left). Refrigerate till serving time. Top with whipped cream.

Creamy Satin Filling

1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt

2 cups milk
1 slightly beaten egg
1/2 cup whipping cream, whipped
1 teaspoon vanilla

Combine sugar, cornstarch, flour, and salt. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat; cook and stir till thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to a boil, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla.

Crust: Make pastry from 1 1/2 cups sifted all-purpose flour, 1/2 teaspoon salt, 1/2 cup shortening, and 4 to 5 tablespoons cold water. Roll to 1/8 inch; fit loosely into 9-inch pie plate. Trim 1 inch beyond edge; fold under and crimp high. Prick bottom and sides well with fork. Bake in 450° oven 10 to 12 minutes.