In addition to it being my sister’s birthday, it was also a historic Pi Day!
This recipe had a recipe to make the crust as well I had to buy a pie crust in the interest of time (which worked just fine except that my filling started to bubble through the crust toward the end of the baking time). I’m sure this crust recipe is just as good as the filling which was absolutely delicious!
- 6 cups (about 2 pounds) of strawberries, small ones whole and larger ones chopped into chunks
- 3 tbsp. cornstarch
- ¼ tsp. salt
- ¾ cup + 1 tbsp. pure cane sugar
- 1 tsp. lemon juice
- 1 tsp. real vanilla extract
Chop strawberries and put in a large bowl. Sprinkle cornstarch on the berries along with the salt and stir thoroughly. Add vanilla, lemon juice and ¾ cup of sugar. Mix until berries are evenly coated.
Remove crust from the fridge. Roll one half of the dough out into a circle, large enough to lay in the pie pan with the pie crust laying over the edge of the pie pan.
Spoon the strawberry mixture on top of the pie crust.
Roll out the other half of the dough into a circular shape, enough to cover the pie plate with 1 inch or so hanging over. Cut strips across the dough approximately 1 inch wide using a pizza cutter or a decorative edge cutter. Lay strips horizontally and vertically across the pie.
Pinch the ends of the top and the bottom dough together and make the decorative edge of your choice. Sprinkle with the remaining tablespoon of sugar.
Preheat your oven to 425 F. Cover the outer edge of your crust using a pie ring or foil.
Bake for 35-40 minutes, or until crust is golden brown. Remove from the oven and cool on a baking rack.
More pictures from the birthday festivities:
You can find the recipe to the cake here!
The birthday girl and I!
The full spread!
And some behind the scenes: