1cup (2 sticks)unsalted buttercold, and cut into pieces
⅓ to ⅔cupice water
¼cup plus 1 Tablespoongranulated sugardivided
4cupsfresh strawberriesrinsed, hulled and sliced
Make the pie crust
In a large bowl, combine the flour and salt. With a pastry cutter or two forks, cut in the butter until pea-sized clumps form. Gradually drizzle in the ice water until the dough comes together.
Divide dough into two. Shape each half into a flat circle and wrap with plastic wrap. Chill in the refrigerator for at least 1 hour or overnight.
Take one of the dough circles and roll to a large circle, enough to cover the bottom and sides of a standard pie plate. Leave a ½ inch overhang at the top. Place this back in the refrigerator until ready to bake.
Make the filling
Preheat your oven to 425°F.
In a large bowl, mix together ¼ cup of the granulated sugar, brown sugar, flour, and cinnamon. Add the strawberries and toss so they are evenly coated with the sugar mixture. Transfer the filling into the prepared pie crust.
Roll out the other circle of pie dough so it's large enough to cover the top fo the pie pan. If desired, use an embossed rolling pin to make a decorative design. Place over the top of the filling and trim the overhang to about ½ inch. Pinch the top and bottom crusts together and flute the edges.
Cut slits on top of the crust and brush with milk. Sprinkle the remaining sugar on top.
Bake in your preheated oven for 30-40 minutes or until the crust is golden brown and the filling is bubbling. If needed, you can cover the crust during the last 20 minutes or so of baking to prevent the crust from over browning.
Allow the pie to cool before serving.
Leftover pie should be stored, covered, in the refrigerator and will keep for several days.Source: Taste of Home