Ricotta Pie with fresh Jersey strawberries

Crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water

To make the pie crust: Into a bowl, sift the flour, sugar, baking powder,
and salt. Add the shortening and blend until the mixture resembles coarse
crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice
water. Add the egg mixture to the flour mixture and toss to combine, adding
more water, if necessary, to form a dough. Chill the dough, wrapped in
plastic, until firm.
On a lightly floured surface, roll out the dough into a circle 1/8-inch
thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom,
and chill while making the filling.

Filling
1 1/2 pounds ricotta, drained well
3/4 cup sugar
4 large eggs
1 cup light cream
1 tblsp. orange rind
1 tblsp.lemon juice
1 tblsp. flour

Preheat the oven to 350 degrees. In a large bowl with an electric mixer,
beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time,
beating well after each addition. Add the light cream and flour. Stir in the
orange rind and lemon juice. Pour the filling into the pie shell.
Bake the pie for 45 minutes to an hour, or until just set. Let cool and
chill.

Topping:
Clean a quart of fresh Jersey strawberries
Slice and sugar.
After pie has cooled, add.