Ingredients:
- 1 1/4 cups (156g) all-purpose flour, plus more for dusting
- 1/2 teaspoon (3g) salt
- 1/2 cup (113g) unsalted butter, very cold and cut into cubes
- 1/4 cup (60ml) ice water, plus more if needed
- 4 cups (600g) fresh strawberries, hulled and sliced (about 2 pounds)
- 3/4 cup (150g) granulated sugar
- 3 tablespoons (24g) cornstarch
- 1/4 teaspoon (1.5g) salt
- 1/4 cup (60ml) water
- 1 tablespoon (15ml) lemon juice (freshly squeezed preferred)
- 1 large egg, beaten
- 1 tablespoon milk
Instructions:
- Make the Dough: Combine flour and salt in a bowl or food processor. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Prepare the Filling: In a large bowl, gently combine sliced strawberries, sugar, cornstarch, and salt.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to the pie plate, trim the edges, and crimp the crust.
- Assemble the Pie: Pour the strawberry filling into the prepared crust.
- Bake: Brush the crust with egg wash. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Consider using a pie shield to prevent the crust from burning.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.