Ingredients
Equipment
Method
- In a large bowl, stir together berries, ¾ cup (150 grams) sugar, lemon juice, and salt. Let stand at room temperature for one hour, stirring occasionally. Strain berries through a fine-mesh sieve into a liquid-measuring cup, reserving liquid and solids.
- In a medium saucepan, whisk together reserved berry liquid and cornstarch until smooth. Cook over medium heat, whisking constantly, until juice is just beginning to thicken, 4 to 5 minutes. Stir in berries. Cook, stirring frequently, until mixture is thick and translucent, 7 to 9 minutes. Remove from heat, and let cool completely.
- Preheat oven to 400°F (200°C). Lightly spray a 9-inch deep-dish pie plate with cooking spray.
- On a lightly floured surface, roll half of Double-Crust Pie Dough into a 13-inch circle (about a quarter-inch thick). Transfer to prepared plate, pressing into bottom and up sides. Spread cooled berry mixture into prepared crust.
- On a lightly floured surface, roll remaining Double-Crust Pie Dough to a quarter-inch thickness. Place dough on berry mixture. Trim excess dough to a half inch beyond edge of plate, and press top and bottom crusts together. Fold edges under, and crimp as desired. Freeze for 15 minutes.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto dough. Using a sharp knife, cut slits in top crust to vent. Sprinkle with remaining 2 tablespoons (24 grams) sugar.
- Bake until crust is golden brown and set, 35 to 40 minutes, covering edges with foil after 20 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.
Notes
If you use strawberries, be sure you have 2½ pounds of fruit after hulling and halving, not before. If strawberries are large, quarter them. Smaller berries can be left whole.