Ingredients
- Pie Crust:
- See Betty Crocker for scratch crust
- Filling:
- 5 cups quartered and hulled strawberries
- 1/4 cup cornstarch
- 2/3 sugar, adjusted according to the sweetness of strawberries
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- Glaze:
- powdered sugar
- milk
Preparation
Step 1
Make the dough and chill in the fridge.
While the dough chills, place 2 cups of the chopped strawberries in a saucepan. Add the cornstarch, sugar, salt, extracts, and lemon juice. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture thickens. Be careful not to burn.
Place in a separate bowl to cool completely. While the mixture is cooling, roll out the pie dough relatively thinly. Cut out heart shapes (2 for each pie).
Add remaining 3 cups of chopped strawberries to cooled mixture and incorporate completely.
Place the bottom hearts on a baking sheet. Fill with strawberry mixture, ensuring not to over fill so that the pies close. Lay the top hearts on each pie. Using a fork, press the ends of the hearts together to seal.
Brush each pie completely with an egg wash and sprinkle with sugar. Cut 3 small slits in each pie to vent steam.
Place filling in fridge between pie assembling batches.
Bake at 375 degrees for 12 minutes. Repeat until all filling is complete. More dough may need to be made for additional pies.
Mix powdered sugar with milk for desired consistency.
Let the pies cool completely and then drizzle with glaze. Let set. Serve.