Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter (chilled and cubed)
- 6-8 tablespoons ice water
- 4 cups fresh strawberries (hulled and sliced)
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together flour, salt, and sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Stir in the ice water, one tablespoon at a time, until the dough forms. Divide it in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the strawberry filling. In a bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla. Gently mix until combined.
- Roll out one disk of dough to fit a 9×13 inch baking pan. Place it in the pan and trim the edges.
- Pour the strawberry filling into the crust and spread it evenly.
- Roll out the second disk of dough and place it over the filling. Cut slits for venting and brush the top with beaten egg.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool before slicing into squares and serving.
- Prep Time: 30
- Cook Time: 50