Step 1
Preheat oven to 400°F (204°C). Position oven rack on the lower third of the oven. Place a baking sheet in the oven to preheat.
Step 2
Make pie crust as directed. Line a 9-inch pie plate with the dough. Roll out the remaining dough for the top crust. Using small cookie cutters (any decorative shape can be used), cut out a decorative pattern into the top crust. Cover with plastic wrap and set aside in the fridge until needed.
Step 3
In a small bowl, whisk together the Redpath® Granulated Sugar, the Redpath® Dark Brown Sugar, tapioca starch, ground cinnamon, and salt until thoroughly blended.
Step 4
In a large bowl, toss together the quartered strawberries, lemon juice, and lemon zest. Pour sugar-mixture over the berries, toss until strawberries are well coated.
Step 5
Transfer the strawberries into the prepared pie crust, mounding the berries in the middle. Carefully drape the top crust over the strawberries.
Step 6
Trim off excess dough, leaving about a ½-inch overhang. Fold about 1/4 inch of the dough under, creating a thicker “crust”. Decoratively crimp the edges. Place the pie into the fridge to chill; about 30 minutes.
Step 7
In a small bowl, whisk together the large egg with water or cream. With a pastry brush, lightly brush the crust with the egg wash, being careful not to fill the cut-outs with the egg mixture as this may leave cooked egg in the holes when baked.
Step 8
Place the pie onto the preheated baking sheet. Bake for 20 minutes. Reduce heat to 375°F (190°C). Continue to bake for an additional 45 to 55 minutes, until filling is bubbly and hot, and the crust is a deep golden brown.
Step 9
Carefully remove pie from the oven. Transfer to a wire rack to cool completely before attempting to slice; at least 3 hours. Or cool pie to room temperature and place into the fridge to chill until the filling is cooled to 85°F (29°C).
*Tapioca starch can be found in the baking aisle, or international aisle at your local grocery store or at health or bulk food stores.
*To make tapioca starch, process instant tapioca into a fine powder using a spice grinder.
*If crust is browning too fast, cover with aluminum foil and continue to bake until pie is done.
