Strawberry Pie

Summertime is in full swing, and I can’t help but reach for recipes that have summer written all over them. If you’re looking for a bit of comfort food that screams summertime, look no further than my favorite strawberry pie.

P.S. it drives me crazy when people write a whole diatribe about a recipe, and you scroll and scroll and scroll to skip over all of that jazz just to get to the recipe. I’m not going to do that to you, because you need to get going on making this for yourself.

Strawberry Pie

INGREDIENTS

5 cups fresh strawberries (rinsed, hulled, and sliced in half)
1/2 cup granulated sugar
3 tbs. cornstarch
1/2 tsp. salt
Two crust pie dough
Milk, as needed
Turbinado sugar

DIRECTIONS

Preheat oven to 450 degrees F.

Roll one pie crust into the pie plate and firmly press it into the bottom and sides of the pie plate. Trim the excess dough leaving about 1/2-inch overhang all around.

Roll out the other dough until 10 inches in diameter on a lightly floured surface.

Meanwhile, toss strawberries with sugar and cornstarch.

Pour strawberries into the chilled pie crust. Cover with the rolled out pie crust or decorate in a basket weave. Pinch edges together with your fingers to seal and form the crust.

Place chilled pie on a baking sheet. Brush the top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits in the top of the crust. This is necessary to let the steam escape.

Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until crust is golden.

Serve with vanilla ice cream or fresh whipped cream.