1 recipe of basic pie crust (see Louisiana Real and Rustic page, 313)
1 1/2 cups sugar
1 teaspoon cinnamon
2 pints strawberries
8 scoops Vanilla Bean Ice Cream
Shaker of powdered sugar
Sprigs of fresh mint
Preheat the oven to 350 degrees F. Lightly flour a flat surface. Using a rolling pin, roll out the dough about thin, about 1/8 inch thick. In a mixing bowl, mix 1/2 cup of the sugar and cinnamon together. Sprinkle the pastry with cinnamon sugar. Using a sharp knife, cut the pie crust into 1/2 inch strips or use various cookie cutters.
Place the pastry on a parchment or wax paper lined baking sheet. Bake until golden and crispy, about 10 to 12 minutes. Remove from the oven and cool. Stem and slice the strawberries. Place the berries and remaining sugar in large bowl. Using a hand masher, mash half of the berries. To serve, place 2 scoops of the ice cream into each bowl. Arrange the pastry around the ice cream. Spoon the strawberries over the ice cream. Garnish with powdered sugar and mint.