Sweet Strawberry Pie
A lattice-topped strawberry pie with a glossy, bubbling filling and crisp sugared crust, made for anyone with a pile of ripe berries.
Prep 25 min · Cook 45 min · Total 3 hr 35 min · Makes 1 9-inch pie (8 slices)
Ingredients
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 2 1/2 pounds fresh strawberries, washed, cored, and quartered
- Approximately 4 ounces granulated sugar
- 3 tablespoons corn or tapioca starch
- Egg wash: 1 egg beaten with a pinch of salt
- Optional: raw sugar for sprinkling
Directions
- Set an oven rack in the lower position and heat the oven to 425 degrees F. Add the quartered strawberries to a large bowl.
- Whisk the sugar and starch together, then toss that mixture with the berries until the fruit is evenly coated. Let it stand for 5 minutes, then pour the berries into the pie shell.
- Take the rolled top dough out of the fridge and slice it into 1/2-inch strips. Weave the strips into a lattice over the pie, crimp the edges, and chill the pie for 15 to 20 minutes.
- When you are ready to bake, take the pie out of the refrigerator, brush the crust with egg wash, and sprinkle raw sugar over the top. Bake for 20 minutes, rotating it halfway through, then lower the oven to 350 degrees F and continue baking until the filling bubbles throughout and the crust is golden brown, 20 to 30 additional minutes.
- Take the pie out of the oven and set it on a rack to cool completely before serving.