Put all Pie Crust Ingredients into Extra Chef. Give it a few pull to achieve crumbly texture.
Place a big sheet of clingwrap on the working top. Pour crumbs on top. Press the crumbs with the help of clingwrap until the pie crust dough is formed. Put it into the fridge for at least 1 hour.
Roll out refrigerated Pie Crust, lay over the pie tin and shape. Cut away the excess dough at the side. Poke some holes on the pie crust using fork and bake in pre-heated oven at 190 Degree Celsius for 25mins.
Put all Pie Filling Ingredients into Extra Chef. Give it a few pull and the Pie Filling is ready. Spread on top of the baked Pie Crust.
In a bowl, mix Mirror Gel, Peppermint Extract and Water. Add in hulled fresh Strawberries and coat the Strawberries evenly.
Arrange Strawberries on top of the Pie. Apply more mirror gel mixture on top of the arranged Strawberries and place some fresh mint leaves as finishing touch.