Easy Covered Strawberry Pie
An old-fashioned pie loaded with fresh berries.
Yield
8 servingsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pie shell (9 inch)
pastry dough |
|
| ¾ | cup |
sugar
or a bit more, depending on the sweetness of your berries |
|
| ¼ | cup |
cornstarch
or 1/3 cup all-purpose flour |
|
| ¼ | teaspoon |
cinnamon
|
|
| 4 ½ | cups |
strawberries
fresh, cut in half or quarters, depending on the size |
*
|
| 1 | teaspoon |
lemon zest
grated (optional) |
|
| 2 | tablespoons |
butter
cut into small cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pie shell (9 inch)
pastry dough |
|
| 177 | ml |
sugar
or a bit more, depending on the sweetness of your berries |
|
| 59 | ml |
cornstarch
or 1/3 cup all-purpose flour |
|
| 1.3 | ml |
cinnamon
|
|
| 1.1 | l |
strawberries
fresh, cut in half or quarters, depending on the size |
*
|
| 5 | ml |
lemon zest
grated (optional) |
|
| 3E+1 | ml |
butter
cut into small cubes |
|
Directions
Preheat oven to 425℉ (220℃).
Lay one piece of the pastry dough into a 9-inch pie plate.
In a large bowl, combine well the sugar, cornstarch (or flour), cinnamon and lemon zest (if using). Add the strawberries and mix gently but thoroughly so that all are covered with the sugar mixture.
Pour into dough-lined pie plate; dot strawberries with the butter. Cover with the second piece of pastry dough; crimp edges. If desired, brush top with milk and sprinkle with sugar. Cut slits in top to vent.
Bake 35 to 45 minutes, until crust is nicely browned and filling is bubbly.
Cool completely on wire rack.
