Ingredients
2 lb strawberries, fresh, trimmed and chopped
1½ lb pie crust, prepared and divided (half already prepared in a 9-inch pie plate with a little overhang on all sides)
1⅛ cups granulated sugar, divided
½ cup all-purpose flour, add more for dusting
1 egg yolk, beaten
2 tbsp. unsalted butter, cut into small cubes and chilled
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp salt
water, for glazing
whipped cream
Preparation
Preheat oven to 400 degrees F.
In a large mixing bowl, add the strawberries, 1 cup sugar, cinnamon, nutmeg, salt, and flour.
Stir to combine and set aside for 30 minutes. Allow the strawberries to macerate.
Dust your working area with flour then roll out half of your pie crust until it’s roughly ¼-inch thick.
Pour filling into the pie shell and spread the chilled butter cubes on top.
Brush the sides of your pie crust with water then cover with the rolled-out pie crust. The water will help the top crust stick together.
Pinch the edges to seal and brush the top crust with the egg yolk.
Sprinkle the top with your remaining sugar and poke a few holes to release moisture while baking.
Bake for 35 to 40 minutes, until the crust is golden and the strawberries are tender.
Cool briefly, portion, and serve with roughly 1 ounce of whipped cream per serving.
