Now, it’s time to take the second pie crust. You can either lay it whole over the filling or get creative with fun shapes using cookie cutters for a little extra flair! If you choose the whole crust option, make sure to cut a few slits for steam to escape—nobody wants a soggy pie! Once the top layer is on, crimp the edges to seal it well and then brush it with beaten egg for that lovely golden finish.
Place your pie on a baking sheet to catch any drips and bake for about 25-30 minutes. Keep an eye on it, as ovens can be finicky—we want that beautiful golden brown crust! While it’s baking, I often take a moment to clean up the kitchen and enjoy the delicious smell filling the air—it’s pure bliss!
After baking, let it cool for at least 10 minutes before slicing. This gives the filling a chance to set up a bit, making it easier to serve. I always find it hard to wait, though—I just can’t resist stealing a little taste as soon as it’s cool enough!
Pro Tips for Best Results
One tip I’ve learned from making this pie repeatedly is to mix the strawberry filling the night before. Allowing it to sit in the fridge helps the flavors blend beautifully, and it results in a more aromatic filling when you bake it!
If you want that extra crunch in the crust, consider pre-baking the bottom crust for about 8-10 minutes before adding the filling. This way, it doesn’t get soggy while baking. I tested this three ways, and it really does make a difference.
Lastly, if you want a bit more flavor, try adding a pinch of salt to the filling. It enhances the sweetness of the strawberries and gives it a balanced taste. It’s a simple addition that makes a world of difference!
Common Mistakes to Avoid
One common mistake I’ve made in the past is using frozen strawberries without thawing them first. That can lead to excess moisture, making the pie soggy. Trust me; it’s much better to use fresh strawberries when you can! (See the next page below to continue…)