Baked Strawberry Pie |Cooking With Amanda

Can someone please tell me how it is already spring!?! When did that happen! I feel like I just woke up one day and it was warm and sunny and the end of March. I am not complaining though, can't argue with sunshine!

Despite all the gorgeous weather we've been having in Austin, seems like between work and the recent SXSW festival, I have barely had time to enjoy it. In between errands and meetings I always try to sneak away for 5 or 10 minutes to walk my walk dog and catch some rays. All that vitamin D sure does put some more pep in my step!

Also, I would like to ask, when did I become my mother and talk about how quickly time flies and how I love taking walks? For real though, it so weird how people tell you you'll grow up but you never really believe it… until one day, you're like "oh wait, I sound exactly like my parents!" Seriously. It is a bit of a weird feeling when that happens. Please tell me I am not the only almost 30-something experiencing these types of feelings? Haha, at least it makes for a good laugh!

As I continue on my pie and tart making adventure this year, I always stumble over whether to get super creative or go more classic like my last steak & ale pie. I decided for classic again for today's recipe, I figure learning the basics is the first step in becoming an expert!

Besides, all that sunshine makes for some very fine strawberries and I figure it is best to just let them do their thing in this pie with minimal invention. Plus, I totally latticed (is that a word?) the crust. Yes, lattice! Do it! It was way easier than I thought!

Most people go no-bake with strawberry pie, but really, give this baked strawberry pie a try. It's absolutely amazing!

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Baked Strawberry Pie Recipe

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Ingredients

For the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup water, cold
7 tablespoons butter, cold

For the Filling:

2 pounds strawberries, fresh
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 teaspoon cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Directions

For the Pie Crust:

Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
Using a fork, stir butter cubes into flour mixture until well coated.
Add water and use hands to work dough into a ball.
Place dough in the freezer for 15 minutes to get cold again.
Work dough until smooth on a floured surface. Separate into two equal parts.
Roll out each dough ball until as thin as a penny.
Set aside.

For the Strawberry Filling:

Dice strawberries removing tops.
Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot.
Heat over medium until sugar dissolve.
Let filling sit and cool for 15 minutes.

To Make the Pie:

Press one pie crust into a pie pan. Fill with strawberry filling.
Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
Cover with foil and bake for 35 minutes at 400°F.
Remove foil and drop oven temperature to 350°F and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.