Ingredients
The following ingredients have 6 Servings
- 9-inch refrigerated pie crust
- 2 cups fresh strawberries, sliced
- 3 tablespoons sugar (more if the berries are tart)
- 1 tablespoon cornstarch
- zest of 1 lemon
- 1 teaspoon vanilla
- 1 egg white
- 1 teaspoon water
Instruction
- In a medium-sized bowl, toss the strawberries, sugar, cornstarch, lemon zest and vanilla; let sit and macerate for about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Unfold the refrigerated pie crust onto the prepared baking sheet and lay flat.
- Using a slotted spoon, take care to leave any released liquid from the strawberries behind. Spoon the mixture into the center of the flattened dough, leaving a 2-inch border. Gently fold up and overlap the crust over part of the strawberries, pinch to seal where necessary.
- Whisk the egg white and water together and brush generously over the crust. Sprinkle with sugar. Bake until the strawberries are soft and the crust is a golden brown; 35 to 40 minutes.
- Remove from the oven and let sit for 5-10 minutes before slicing.
