(Don’t mind me as I let the ice cream melt into the berries… yum yum yum!)
- 1 box of rolled 2-refrigerated pie crusts
- 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
- 1/2 cup granulated sugar, or more depending on sweetness of berries
- 3 Tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- Milk, as needed
- Turbinado sugar, as needed
- Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
- Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
- Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
- Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F, with a baking sheet inside to warm.
- Place chilled pie on the heated baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
- Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.