Strawberry-raspberry pie is one of my favorite pies, and my husband and boys agree. When I served it up as part of a dessert raffle for the local Junior Women’s Club, the winners said it was the best pie they’d ever eaten (and ordered five more pies for a family gathering – that was a *lot* of pie baking). This pie has a not-too-sweet sugar cookie crust filled with fresh strawberries in a strawberry-raspberry puree and topped with sweetened whipped cream. It’s decadent, but delicious. You can use all strawberries if you don’t have raspberries on hand, or use frozen (thawed) raspberries. The strawberry-only pie is very good, but the raspberries mixed in add “just a little something”.