Double Strawberry Pie
A fresh baked pie is perfect for summer BBQs and this strawberry pie happens to be a favorite. Made with sweet strawberries and a buttery crust...one piece of pie just might not be enough.
A fresh baked pie is perfect for summer BBQs and this strawberry pie happens to be a favorite. Made with sweet strawberries and a buttery crust...one piece of pie just might not be enough.
Ingredients
4 cups frozen unsweetened strawberries, partially thawed in refrigerator
3⁄4 cup sugar, C&H®
4 tablespoons cornstarch
1 package (11-ounce) piecrust mix, Betty Crocker®
1⁄3 cup strawberry nectar, chilled, Kern’s®
1 egg, beaten with 1 tablespoon water
Sugar
Directions
Preheat oven and a baking sheet to 450 degrees F. Place strawberries in a large bowl. Sift the 3⁄4 cup sugar and the cornstarch over the partially thawed strawberries. Stir to combine; set filling aside.
In a medium bowl, combine crust mix and strawberry nectar. Stir until soft dough forms. Divide into 2 pieces, form balls, and flatten into disks. On a lightly floured surface, roll 1 of the disks 11⁄2 inches larger than an inverted 9-inch pie plate. Fold rolled dough in half, place in pie plate, and unfold. Press dough into plate but do not stretch. Trim dough 1⁄2 inch beyond edge of pie plate.
Roll out second disk and fold in half. Pour filling into bottom crust. Place top crust over filling; unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits in top crust or punch center with small decorative cutter. Brush with beaten egg mixture. Sprinkle with sugar. Place pie on preheated baking sheet in oven. Bake for 10 minutes. Reduce heat to 350 degrees F; continue baking for 50 to 60 minutes or until filling is bubbly and crust is golden brown. Cool completely before cutting.
