More About Perfect Strawberry Pie
PREP TIME 20min
COOK TIME 4hr 20min
SERVES 8
INGEDRIENTS
1 (14.1-oz.) pkg. refrigerated piecrusts
6 cups quartered fresh strawberries
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon uncooked quick-cooking tapioca
1 tablespoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
1 teaspoon vanilla extract
2 tablespoons salted butter, cut into small cubes
1 large egg
1 tablespoon water
2 tablespoons demerara sugar
DIRECTIONS
1 Preheat oven to 425°F. Unroll 1 piecrust, and fit into a 9-inch pie plate. Stir together strawberries, sugar, cornstarch, tapioca, lime zest, lime juice, and vanilla in a large bowl. Spoon mixture into prepared pie plate; top evenly with butter cubes.
2 Roll out remaining piecrust onto a lightly floured surface. Cut into 1 1/4-inch-wide strips; place on top of pie in a lattice pattern. Whisk together egg and water in a small bowl; brush lattice and edges of pie with egg mixture. Sprinkle evenly with demerara sugar. Place pie on a baking sheet lined with aluminum foil.
3 Bake in preheated oven until edges are golden brown, 15 to 20 minutes. Reduce oven temperature to 375°F; cover edges of pie with aluminum foil. Bake until pie is bubbling and crust is golden brown, 45 to 50 minutes. Transfer to a wire rack, and cool completely, about 3 hours.
COOK TIME 4hr 20min
SERVES 8
INGEDRIENTS
1 (14.1-oz.) pkg. refrigerated piecrusts
6 cups quartered fresh strawberries
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon uncooked quick-cooking tapioca
1 tablespoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
1 teaspoon vanilla extract
2 tablespoons salted butter, cut into small cubes
1 large egg
1 tablespoon water
2 tablespoons demerara sugar
DIRECTIONS
1 Preheat oven to 425°F. Unroll 1 piecrust, and fit into a 9-inch pie plate. Stir together strawberries, sugar, cornstarch, tapioca, lime zest, lime juice, and vanilla in a large bowl. Spoon mixture into prepared pie plate; top evenly with butter cubes.
2 Roll out remaining piecrust onto a lightly floured surface. Cut into 1 1/4-inch-wide strips; place on top of pie in a lattice pattern. Whisk together egg and water in a small bowl; brush lattice and edges of pie with egg mixture. Sprinkle evenly with demerara sugar. Place pie on a baking sheet lined with aluminum foil.
3 Bake in preheated oven until edges are golden brown, 15 to 20 minutes. Reduce oven temperature to 375°F; cover edges of pie with aluminum foil. Bake until pie is bubbling and crust is golden brown, 45 to 50 minutes. Transfer to a wire rack, and cool completely, about 3 hours.
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