Strawberry Pie Recipe

Name: Strawberry Pie
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8 servings
Ingredients: 2 chilled pie crusts (refrigerated or homemade); 3 lb strawberries; 1 lemon (zest only); 1 cup brown sugar; 2 tbsp cornstarch; pinch of salt; 1 egg; 1 tbsp white sugar (for dusting)

Ingredients

2 chilled pie crusts (refrigerated or homemade)
3 lb strawberries
1 lemon (zest only)
1 cup brown sugar
2 tbsp cornstarch
pinch of salt
1 egg
1 tbsp white sugar (for dusting)

	PREP TIME 45m	COOK TIME 1h15m	TOTAL TIME 2h
YIELD 8 servings

Instructions

Preheat your oven to 425. Lightly spray a pie pan with cooking spray. Line a baking sheet with aluminum foil or parchment paper (to catch drips). Set both aside.
Wash, hull, and halve your strawberries and place in a mixing bowl.
To strawberries, add the zest of one lemon (no juice), brown sugar, cornstarch, and pinch of salt. Stir until well-combined. Don't worry about small clumps of cornstarch or sugar, they will dissolve in the oven.
Roll out one pie crust and gently move to prepared pie pan. Press pie crust into pan and leave overhang.
Add strawberry mixture to pie pan.
Roll out second pie crust and use a knife or cutting tool to cut 10-12 strips from pie dough. Weave strips on top of strawberry filling to make a lattice crust. Crimp top crust with bottom crust and trim extra dough from sides of pan.
Create an egg wash by breaking egg into a small dish and adding a few drops of water. Use a pastry brush to lightly coat top crust and edges with egg wash. Sprinkle lightly with granulated sugar.
Place pie pan on baking sheet and move to oven. Bake at 425 for 10 minutes then reduce heat to 350 and bake for another hour. If your crust is browning too quickly, cover with foil.
Remove from oven and let rest at room temperature for at least a few hours before cutting. Store any leftovers in an airtight container in the refrigerator.
Enjoy!