Ingredients
Equipment
Method
- Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling: In a medium bowl, combine chopped strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir to coat the strawberries evenly.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim any excess dough, leaving about a 1/2-inch overhang.
- Pour the strawberry filling into the pie crust.
- Roll out the second disk of dough into a 12-inch circle. Place this dough over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Place the pie on the prepared baking sheet. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
- Let the pie cool completely on a wire rack before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if needed to reach desired drizzling consistency.
- Drizzle the glaze over the cooled pie.
Notes
For an extra pop-tart like finish, you can cut the top crust into strips and create a lattice pattern.