Strawberry Pie
Crust:
2 1/2 c. Flour
2(+) t. Sugar
1 t. Salt
1 c. Butter (I use salted)
1/2 c. Ice water
Filling:
6 c. Frozen strawberries
1 c. Sugar
1 1/2 t. Lemon juice
1/2 c. Cornstarch
Crust: (Do this at least 2 hours prior to pie assemble so it has time to chill). Mix flour, sugar and salt together. Add cubed butter. Cut the butter into dry ingredients (with party cutter, two forks, or food processor) until the mixture resembles pea-sized bits. Add 1/2 c. Ice water, 1-2 T. At a time, stirring after each addition, until dough forms large clumps. Pour mixture out onto a slightly floured counter/board and form together into a ball. Cut in half. Wrap each half in Saran Wrap, press down slightly to form a rough, thick disc, then chill for 2+ hours. Roll out on lightly floured surface to form crust.
Filling: Preheat oven to 350 degrees f. Mix strawberries and lemon juice in a medium saucepan. In separate bowl, mix together sugar and cornstarch. Pour over strawberries. Cook mixture on medium-low heat for about 15 min. Until the strawberries look soft and the mixture is fully incorporated. Turn heat up, let boil for 5 minutes- stirring constantly. Remove from heat after 5 minutes. Let cool slightly before pouring into pie shells.
Pour filling into bottom crust. Top using a whole crust or lattice (or whatever design you’d like).
Bake for 35-40 min or until top crust is golden brown. Rotate as needed so it cooks evenly.
Serve warm with ice cream! So yummy!
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