Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Granulated Sugar (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • 1 cup (2 sticks) Unsalted Butter (very cold, cubed)
  • ½ cup to ¾ cup Ice Water
  • 6 cups Fresh Strawberries (hulled and sliced)
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Tapioca Starch (or Cornstarch)
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Fresh Lemon Juice
  • Pinch Fine Sea Salt (for filling)
  • ½ teaspoon Vanilla Extract (optional)
  • 1 Large Egg (beaten, for egg wash)
  • 1 teaspoon Milk or Heavy Cream (optional, for egg wash)
  • 1 tablespoon Turbinado Sugar (for garnish)

Instructions:

  1. Prepare the Crust: Whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut the cold, cubed butter into the flour mixture using a pastry blender or fingertips until the largest pieces are about the size of small peas.
  2. Add Liquid: Drizzle the ice water (starting with ½ cup) over the dough, gently tossing until it just comes together when pinched. Divide the dough in half, form into flat disks, wrap tightly, and chill for a minimum of 60 minutes.
  3. Prepare the Filling: Slice the hulled strawberries and place them in a large bowl. In a separate small bowl, whisk together the ¾ cup sugar, tapioca starch (or cornstarch), and salt. Sprinkle the dry mixture, lemon zest, lemon juice, and vanilla over the berries. Gently fold to coat evenly. Set aside.
  4. Roll and Blind Bake (Recommended): Roll one chilled dough disk into a 12-inch circle and carefully transfer it to a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Prick the bottom crust (docking), line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights/paper and bake for 5 minutes more until set. Cool slightly.
  5. Assemble the Pie: Spoon the strawberry filling into the pre-baked bottom crust. Roll the second dough disk for a top crust (cut vents) or lattice design.
  6. Seal and Chill: Place the top crust/lattice over the filling. Crimp the edges securely. Place the assembled pie in the freezer for 15 minutes to prevent shrinkage.
  7. Garnish: Preheat the oven to 425°F (220°C). Whisk the egg and milk/cream; brush lightly over the crust. Sprinkle generously with turbinado sugar. Place the pie on a baking sheet.
  8. Bake: Bake at 425°F (220°C) for 15–20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45–50 minutes, tenting edges with foil if needed, until the filling is bubbling thickly. Cool on a wire rack for a minimum of 4 hours at room temperature before slicing, allowing the filling to fully set.