All-Butter Pie Crust dough, unbaked double crust
4 cups (1 quart) strawberries, fresh, hulled and halved (or frozen, halved)
3/4 cup granulated sugar
2 tbsp balsamic vinegar
1/3 cup cornstarch
Egg wash (1 egg beaten with 1 tsp water and a pinch of salt)
Sanding sugar or granulated sugar, as needed (optional)


1. Prepare the recipe for All-Butter Pie Crust dough.

2. Preheat the oven to 375 degrees and set the rack in the lowest position.

3. In a medium bowl, combine the strawberries, granulated sugar, and vinegar. Toss to combine. Allow the strawberries to rest for about 30 minutes, until they have released their juice.

4. Strain the juice into a small bowl. Add the cornstarch, and whisk to combine, to create a slurry (if necessary, add water 1 tbsp at a time until there is enough liquid). Pour the slurry into a medium pot and cook, stirring constantly, until the slurry has thickened, about 5 minutes. Add the strawberry mixture to the pot and cook until the berries are well-coated and begin to soften, 1 to 2 minutes. Remove from the heat and set aside to cool.

5. Transfer the mixture to the prepared bottom crust.

6. Roll out the top crust to 1/8 inch thick. Using a pastry wheel or a sharp knife, cut twelve 1-inch-wide strips of dough. Brush the edge of the bottom crust with water, and gently weave and arrange the dough strips on top of the filling to create a lattice top. Trim the edges flush with the edge of the bottom crust and press them to seal. Turn and decoratively crimp the edges. (Alternately, use a pie top cutter to create a decorative crust similar to the photo.)

7. Brush the top crust with egg wash and sprinkle with sanding sugar or granulated sugar if desired.

8. Place the pie on a baking sheet. Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.


Formulation courtesy of The Culinary Institute of America