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Double-Crust Strawberry Pie
The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois
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
- 2 tablespoons 2% milk
Directions
- 1. Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat.
- 2. On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
- 3. Roll remaining dough into 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.
- 4. 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.
- 5. Remove foil. Cool on a wire rack 1 hour before serving.
Nutrition Facts
1 piece: 334 calories, 14g fat (6g saturated fat), 10mg cholesterol, 203mg sodium, 49g carbohydrate (20g sugars, 2g fiber), 3g protein.
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