Juicy Homemade Strawberry Pie

Ingredients

Pie Crust

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon granulated sugar
• 6 to 8 Tablespoons ice water
• (Makes a pie bottom and lattice top)

Filling

• 7-8 cups or about 3 pounds of strawberries
• 3 Tablespoons quick tapioca
• 2 Tablespoons corn starch
• 1/2 teaspoon cinnamon
• 1 Tablespoon lemon juice
• 3/4 cup granulated sugar
• 1 teaspoon fresh lemon zest
• 1 teaspoon pure vanilla extract

Directions

Pie Crust

1. Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly.
2. Make sure not to over-mix you should see butter still in the mix.
3. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it.
4. Taking the dough of the bowl press and form two balls of dough. Wrap these up, and refrigerate for about an hour.

Pie Filling

1. Wash the berries, cut off the tops and quarter the berries. If they are large, cut them smaller and put them into a large bowl.
2. Stir all the remaining pie filling ingredients into the strawberries and place into the prepared pie shell. (see assembly below)

Assembly

1. Preheat oven to 375F.
2. Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch pie pan. Trim off excess pie dough.
3. Fill with pie filling.
4. Roll out the second ball of dough to a 10 inch disc. Cut into strips. Place strips on top of pie going over and under each other forming a weave.
5. Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with coarse sugar.
6. Place the pie onto a baking sheet lined with aluminum foil to catch the drips and place into the preheated oven.
7. Bake for 45-55 minutes, or until pie crust is golden brown and filling is bubbling.
8. Let the cool completely to set before slicing.