Strawberry Pie

By zircon50

Ingredients

• Any Basic 2 crust pie dough
• 7 cups (or about 2.5 pounds of strawberries). Cut off the tops and quarter. If they are really large, cut them down a little more. In fact you could increase it to 3 pounds or 8 cups and be just fine.
• 3 Tablespoons cup quick tapioca
• 2 Tablespoons corn starch
• 1 Tablespoon lemon juice
• 3/4 cup sugar
• 1 teaspoon lemon zest (fresh is best)
• 1/2 teaspoon vanilla extract
• FOR BRUSHING TOP OF PIE CRUST
• 2 tablespoons heavy cream (or half and half)
• 1 tablespoon sugar

Preparation

Step 1

Pre-heat your oven to 375.

Combine all your ingredients for the filling.

Once you have your pie crust in place, fill it up, and cover as you like. You can use lattice or cutout work… whatever you like.

Take the few tablespoons of cream, and brush it on the top of the crust, then sprinkle with the tablespoon of sugar.

Place the pie on a cookie sheet (as it starts to bubble it may spill over a bit), and bake for about 45 minutes. If using a deeper pie dish, it may take up to 55 minutes. Use a crust protector, if you have one or cover with foil once it begins to brown to your liking.

Let the pie cool almost completely before cutting. It helps to make it more solid and easier to serve.