Strawberry pie

Directions

1. For the pastry:
   Mix well the flour, sugar, the margarine cut into cubes and the lemon zest in a food processor. Then, place this mixture and the egg in a large bowl. Knead with your hands until obtain a compact mixture.
2. Place the pastry over a table and mold it in a square shape. Wrap the pastry in cling film and refrigerate for approximately 45 minutes.
3. Preheat the oven to 180ºC (350ºF). Remove the pastry from the fridge, place it on a table sprinkled with some flour and roll out the pastry with a rolling pin. Line a pie pan (24 centimeters (9 1/2 inches)) with the pastry, prick the bottom with a fork and place some dried beans for the dough doesn’t rise when it goes to the oven. Bake about 25 minutes until slightly golden.
4. Turn off the oven, remove the beans and let the dough cool to room temperature.
5. For the filling:
   Wash, remove the strawberries stem and cut into pieces. Place in a blender with the yoghurt and the brown sugar and blend on high until smooth.
6. Place the gelatin sheets in water about five minutes. Drain them well and melt for 1 minute in the microwave. Remove from microwave and stir well with the help of a spoon. Add the melted gelatin to the strawberry mixture, stirring constantly with a wire whisk.
7. Pour the filling over the dough and refrigerate about six hours or overnight.
8. Serve the pie garnished with strawberry slices.