Strawberry Pie

Step 1

Preheat oven to 400°F (204°C). Position oven rack on the lower third of the oven. Place a baking sheet in the oven to preheat.

Step 2

Make pie crust as directed. Line a 9-inch pie plate with the dough. Roll out the remaining dough for the top crust. Using small cookie cutters (any decorative shape can be used), cut out a decorative pattern into the top crust. Cover with plastic wrap and set aside in the fridge until needed.

Step 3

In a small bowl, whisk together the Redpath® Granulated Sugar, the Redpath® Dark Brown Sugar, tapioca starch, ground cinnamon, and salt until thoroughly blended.

Step 4

In a large bowl, toss together the quartered strawberries, lemon juice, and lemon zest. Pour sugar-mixture over the berries, toss until strawberries are well coated.

Step 5

Transfer the strawberries into the prepared pie crust, mounding the berries in the middle. Carefully drape the top crust over the strawberries.

Step 6

Trim off excess dough, leaving about a ½-inch overhang. Fold about 1/4 inch of the dough under, creating a thicker “crust”. Decoratively crimp the edges. Place the pie into the fridge to chill; about 30 minutes.

Step 7

In a small bowl, whisk together the large egg with water or cream. With a pastry brush, lightly brush the crust with the egg wash, being careful not to fill the cut-outs with the egg mixture as this may leave cooked egg in the holes when baked.

Step 8

Place the pie onto the preheated baking sheet. Bake for 20 minutes. Reduce heat to 375°F (190°C). Continue to bake for an additional 45 to 55 minutes, until filling is bubbly and hot, and the crust is a deep golden brown.

Step 9

Carefully remove pie from the oven. Transfer to a wire rack to cool completely before attempting to slice; at least 3 hours. Or cool pie to room temperature and place into the fridge to chill until the filling is cooled to 85°F (29°C).