Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) cold unsalted butter, cut into cubes
  • ¼ cup (60ml) cold vegetable shortening, cut into cubes
  • ¼ - ½ cup (60-120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) granulated sugar (for sprinkling)
  • 6 cups (750g) fresh strawberries, hulled and sliced or quartered depending on size
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • ¼ teaspoon (1.2ml) salt
  • 2 tablespoons (28g) unsalted butter, cut into small pieces

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in cold butter and shortening until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough just comes together.
  4. Form into a disc, wrap in plastic, and chill for at least 1 hour.
  5. In a large bowl, gently combine strawberries, sugar, cornstarch, lemon juice, and salt.
  6. Let sit for 15 minutes to allow the strawberries to release their juices.
  7. Roll out half the dough into a 12-inch circle.
  8. Carefully transfer to the pie plate.
  9. Trim and crimp the edges.
  10. Pour the strawberry filling into the crust.
  11. Dot the top with butter pieces.
  12. Roll out the remaining dough for the top crust. (Or you can do a lattice top!)
  13. Brush the top crust with egg wash and sprinkle with sugar.
  14. Cut slits in the top crust for venting.
  15. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
  16. Let the pie cool completely on a wire rack before slicing and serving. This is crucial for the filling to set.