Prize-Winning Baked Strawberry Pie
A delicious tradition!
Ingredients
- Two 9-inchpie crusts
- 5 ½ cups strawberries, hulled and quartered
- 1 tablespoon balsamic vinegar
- 1 Tbsp lemon juice
- 1 cup granulated sugar
- ¼ tsp sea salt
- 3 Tbsp cornstarch
- Egg wash (1egg yolk plus 1 tablespoon milk)
- Coarsely-ground sugar
Instructions
- Preheat ovento 350 F.
- Prepare pie crusts, divide inhalf and set in refrigerator while you prepare filling.
- Place quartered strawberries in a large bowl. Add vinegar and lemon juice to berries and mix.
- In a smaller bowl place dry ingredients,including sugar, salt and cornstarch. Mix together, then combine with berry mixture.
- Roll outfirst pie crust and place in 9-inch pie pan, leaving edges hanging over. Then, pour berry filling into unbaked crust.
- Roll out second crust and cut in 10 strips, eachabout 1-inch wide.
- Place 5 strips ateven intervals over crust, putting shorter strips at the edges.
- Lightly brush the egg wash over the lattice top, then sprinkle coarse sugar overall.
- Cover the crimped edges with foilor pie crust shields to prevent over-browning.
- Bake in preheated oven for about 55 minutes, until pie is golden brownand filling is bubbling.
- For best results,allow to cool at least three hours before serving so that filling has time to thicken. If you’re ravenous for a piece and don’t mind a filling that runs out to meet you, just eat it hot! Enjoy!
Tried this recipe?Let us know how it was!