Poppy Seed Strawberry Pie

Directions:

In a bowl, combine flour, poppy seed and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy duty aluminum foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Slice 1 pint of strawberries; fold into whipped topping. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least one hour before serving.