Double-Crust Strawberry Pie

 

 

 

Ingredients

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 cups fresh strawberries (about 1-1/4 pounds), sliced
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons 2% milk

 

 

Directions

  • Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat.
  • On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
  • Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar.
  • Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning.
  • Remove foil. Cool on a wire rack 1 hour before serving.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly.

Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Nutrition Facts
1 piece: 334 calories, 14g fat (6g saturated fat), 10mg cholesterol, 203mg sodium, 49g carbohydrate (20g sugars, 2g fiber), 3g protein.