Cook stirring constantly for 1 minute or until thickened. Cool completely before slicing and serving. Bring sugar, water and cornstarch to a boil over medium heat. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Chill the pie for 20 minutes while you preheat the oven to 425☏. Pour cooled gel mixture over strawberries. Place strawberries in baked pie shells position berries with points facing up. Cool completely on cooling rack, about 15 minutes. Add boiling water, and cook over medium heat until mixture thickens. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire.ġ1. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Repeat with the remaining strips, weaving over and under until you have a lattice. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more.

2 1/4 teaspoons powdered unflavored gelatin. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. For the Strawberry Filling: 3 pounds fresh strawberries, hulled, divided. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Roll out the second disk of dough to ¼ inch thick. Whisk together, then pour over the frozen strawberries.

Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture. In a medium bowl, combine the sugar and cornstarch. Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice.ġ0. Directions: Add the frozen strawberries and lemon juice into a medium saucepan. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate.ĩ. Assemble the Pie: On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. In another small bowl, make an egg wash by whisking together the egg white and 1 tablespoon water. Add the mixture to the strawberries and toss well to combine.ħ. In another small bowl, whisk together the granulated sugar and cornstarch. Prepare the Filling: In a large bowl, toss together the strawberries, lemon juice, vanilla and salt.Ħ. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.ĥ. Divide the pie dough in half and form each half into a 1-inch-thick disk. If necessary, add more water 1 tablespoon at a time.Ĥ. Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Add the butter and pulse until the mixture resembles small peas. Add the flour and salt, and continue to process until well combined.Ģ. Make the Pie Crust: In a food processor, pulse the strawberries and granulated sugar to a fine powder.

Strawberry pie recipe