If you like strawberries, chances are you’ll love this pie. It’s fresh. It’s flavorful. And it’ll remind you that summer is always just around the corner.
For the crust:
In a large bowl, add 2 cups all-purpose flour, ½ teaspoon sugar, 1-teaspoon kosher salt, and ¼ teaspoon all spice. Cut up 2 sticks of cold butter and add to the flour. Using a pastry cutter or your hands (or a food processor), work the mixture until the butter is the size of peas throughout the flour mixture. Next add ¼ to ½ cup ice-cold water. To do this, make a well in the center of the flour mixture (if using a food processor, add the water and continue to pulse until the dough comes together into a ball). Add ¼ cup water then gently fold the dough mixture into the center. You’ll know the dough is ready when it just comes together (You don’t want overly wet dough). Divide the dough into two portions and wrap each portion in plastic wrap. Refrigerate for an hour.
For the filling:
In a bowl, combine 2 pints (5 cups) fresh strawberries (may substitute frozen strawberries, thawed), ½ – ¾ cup granulated sugar, and 3 tablespoons flour. Mix gently to combine.
To make the pie:
Spray a pie dish (not deep dish) with cooking spray. Roll out the bottom crust and lay in the bottom of the pie pan. Add the filling evenly. Roll out the top crust. You may either lay the top crust over the filling OR you can make a lattice crust. To do this, cut the rolled out top crust in to 8 strips. Lay four strips across the pie horizontally. Lay the other four strips vertically on top of the horizontal strips.
Bake in a 350 degree preheated oven for approximately 55 minutes until golden. Let cool before eating. Delicious topped with whipped cream and a sprig of mint.
Variations: Try this pie with blueberries, raspberries, or cherries instead.