Jenna's Strawberry Pie

🥗 Ingredients

For the Crust:

• 2 homemade or store-bought pie crusts
• 1 egg beaten with 1 tbsp water (for egg wash)
• 1 tablespoon raw sugar for sprinkling

For the Filling:

• 2 pounds fresh strawberries, hulled and quartered
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (Jenna's secret!)
• Pinch of salt
• 2 tablespoons cold butter, cut into small pieces

📋 Instructions

1. Prep the strawberries: Hull and quarter the strawberries. In a large bowl, gently toss them with sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Let sit for 15 minutes while you prepare the crust.
2. Line the pie dish: Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Refrigerate while you make the lattice.
3. Make the lattice: Roll out the second crust and cut into 3/4-inch strips. Keep strips chilled until ready to weave—cold dough is much easier to work with!
4. Fill the pie: Pour the strawberry filling into the prepared crust. Dot the top with the cold butter pieces.
5. Weave the lattice: Lay half the strips horizontally across the pie. Fold back every other strip and lay a vertical strip. Unfold, then fold the alternate strips and add another vertical. Continue until the lattice is complete.
6. Seal and crimp: Trim the lattice strips and fold the bottom crust overhang over them. Crimp decoratively. Brush the entire lattice and edges with egg wash, then sprinkle with raw sugar.
7. Bake: Preheat oven to 400°F (200°C). Bake for 20 minutes, then reduce heat to 375°F and bake 30-35 more minutes until the crust is golden and filling is bubbling. Shield edges with foil if browning too fast.
8. Cool completely: Let the pie cool at least 3 hours before slicing. The filling needs time to set! Serve with vanilla ice cream or fresh whipped cream.