Ingredients
Scale
- Double pie crust of choice
- 6–7 cups ripe strawberries (hulled and halved)
- ½ cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1/4 tsp salt
- 1 vanilla bean (split and scraped)
- 1/4 cup cornstarch
- 1 egg + 1 tbsp water (whisked together (egg wash))
- 1 tbsp butter
Instructions
- If you’re making your own crust, start with that. Divide your dough in two pieces, wrap with plastic wrap and refrigerate until ready to use.
- Roll out one piece of dough or store-bought crust and carefully line the bottom of your pie dish with one layer of crust. Press the dough firmly along the bottom and sides of the dish. Set dish aside.
- In a large bowl, combine your chopped strawberries, both sugars, salt, and vanilla bean scrapings. Set aside to allow the mixture to get super juicy while your oven preheats.
- Preheat oven to 375°F (190°C).
- Drain your strawberry mixture and discard all of the liquid.
- Add cornstarch to the mixture and stir to combine, making sure the berries are evenly coated.
- Spoon your filling into your pie dish, on top of the bottom pie crust layer.
- Cut your butter into small pieces and sprinkle the pieces evenly on top of the pie filling. Set aside.
- Roll out your second round of dough or store-bought crust and carefully cut this into strips (as wide or thin as you like, mine were about ½-3/4 in.) using a knife, pizza cutter, etc.
- To make a lattice for your top crust, take your strips and lay them over and under one another carefully, like you’re weaving.
- When you’re done weaving, press firmly on the edges of dough to seal the strips to the edges.
- Brush the top crust/lattice layer with your egg wash.
- Cover your pie with parchment paper and bake for 25 minutes (to prevent the crust from browning too much.)
- Remove parchment paper and bake for another 20 minutes, until the top of your pie is golden-brown.
- Let cooked pie cool for at least 3 hours at room temperature to allow the filling thicken up.
- Slice and serve, or cover and refrigerate until read to serve.
Notes
(Recipe very slightly adapted from Also the Crumbs Please.
- Category: Pie