Ingredients
2 tbsp cornstarch
1 tbsp water
5 cups fresh strawberries
1 ¼ cup sugar
½ tsp lemon juice
¾ tsp ground cinnamon
1 tsp vanilla extract
1 egg white
1 recipe pastry for a 9 in double pie crust
1 tsp water
1 tbsp turbinado sugar
Preparation
In a large bowl, whisk together the cornstarch and 1 tablespoon of water.
Stir in the strawberries, sugar, lemon juice, cinnamon and vanilla. Mix well and let stand for 30 minutes.
Preheat the oven to 425°F. Place the dough and press down into a pie pan and set aside, leaving the leftover dough to the side as well.
Stir the filling and pour into crust evenly.
Using the leftover piecrust, roll it out and cut into strips. Place the strips atop the filling in a horizontal and then a vertical pattern.
Press the ends of the strips to the edges of the piecrust and sprinkle the turbinado sugar on top.
Wrap the pie with aluminum foil. Bake for 15 minutes and reduce the heat to 375°F, baking an additional 40-45 minutes or until bubbling and golden brown.
Remove the foil and leave to bake for 10 more minutes. Allow pie to cool before serving.
