Prepare the Pie Crust:

1. Add the flour, powdered sugar, salt and baking powder to the bowl of a food processor and pulse until well combined. Add the butter and pulse 5-7 times, or until the butter is broken into tiny pebbles.
2. With the motor running, add in the egg and milk and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
3. Transfer the dough to a flour-dusted work surface.
4. Roll out the pie dough to an 11″ circle and line it in a 9” pie plate, crimp the edges as desired. Place the pie in the freezer while the oven preheats, at least 15 minutes.
5. Preheat the oven to 375ºF.
6. Once chilled, place a parchment round piece of paper on the pie dough and then add pie weights (I use dry rice/beans/lentils), making sure to push pie weights to the edges.
7. Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes, or until the pastry is fully cooked through. Be careful not to brown the edges too much. Set aside until ready to use.

Prepare the Filling:

1. Wash and core the strawberries. Set them on a dry towel to drain.
2. Select the most beautiful strawberries without any bruises or defects and “stage” them in a 9” circle, fitting them as close together as possible to mimic what the top of the pie will look like. Set those strawberries aside.
3. Cut the remaining strawberries into about ¼” - ½” slices.
4. In a medium bowl, add the gelatin and 1 tablespoon water. Stir, and let the gelatin hydrate (also known as bloom).
5. Puree ½ cup (about 2 ounces) of the sliced strawberries with the remaining 1 tablespoon of water and lemon juice.
6. Transfer the strawberry puree to a medium pot. Add the sugar and a pinch of salt, and cook over medium heat until it’s boiling and the sugar is melted. Stir in the vanilla and almond extract.
7. Pour the hot strawberry puree into the bloomed gelatin while whisking. Whisk for a minute to ensure the gelatin dissolves. If for any reason, there are any clumps of unmelted gelatin, return the mixture to the pot and heat until it dissolves. Let the mixture briefly cool, for about 5 minutes.
8. Carefully toss the sliced strawberries with the gelatin mixture, then transfer them into the prepared pie crust with all the puree.
9. Smooth over the top to create a flat surface.
10. Place set aside whole berries on top of the pie while the mixture is still warm.
11. Add the strawberry jam and water to a small saucepan. Cook, while stirring until the jam is bubbly. Strain the jam, reserving any solids (they can be put back in the jam jar or used for another purpose). Immediately, while it's still warm, brush a thin coating of the glaze on each strawberry. It's a delicate balance between adding enough glaze to cover the strawberry and not making it gummy. Glazing the strawberries is completely optional.
12. Transfer the pie to the refrigerator to chill, for about 4 hours.

Make the Whipped Cream and Serve:

1. When ready to serve, using a whisk or an electric blender, whip together sugar, heavy cream, and the vanilla extract until soft peaks form.
2. Serve the pie with a big dollop of whipped cream.