Double Strawberry Pie
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
41
Spice
43
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F
2
Filling: Sift sugar, cornstarch and flour together into a medium bowl
3
Stir and combine with partially thawed strawberries
4
In a separate bowl, combine pie crust mix and cold strawberry nectar
5
Stir until a soft dough forms
6
Divide into 2 pieces, form into balls, and flatten into disks
7
On a lightly floured surface, roll 1 of the disks out to an 11-inch circle
8
Fold in half, place in a 9-inch pie plate, and unfold
9
Press into plate, but do not stretch
10
Trim dough 1/2-inch from edge of plate
11
Roll out second disk and fold in half
12
Pour filling into pastry-lined plate
13
Place top crust on top of filling and unfold
14
Press along rim to seal and trim edges
15
Press fork into edges or crimp to make decorative edge
16
Cut vent slits or punch center with small decorative cutter or knife
17
In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar
18
Brush atop crust and then sprinkle with sugar
19
Place pie on sheet pan* and place in oven
20
Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown
21
Cool completely before cutting
22
*TIP: preheat sheet pan in oven for crisper bottom crust