Baked strawberry pie

The Chefs:

So I had never had strawberry pie baked before, only fresh. But, K insisted that we we make a strawberry pie with a lattice crust. So we went off to my first trip to the commissary (I'm certain not my last.) We got everything we needed and this is the pie that came out (and boy was it delicious!)

Baked Strawberry Pie

2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar (I did less sugar, probably 3/4 cup and it *might* have made the pie runny rather than syurpy, I'm not sure)
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter. Cover with top crust, and cut slits in the top. Seal and flute the edges.
Bake for 35 to 45 minutes, or until the crust is slightly browned.
See, easy peasy! 

AND: Here's the amazing pie crust recipe that we used (I can't tell you how tempted I was to just grab a pillsbury crust)

2 1/2 c pastry flour

3/4 tsp salt

3/4 c shortening

8-10 Tbsp ice cold water

Combine flour and salt in mixing bowl

Cut in shortening with a pastry blender till pea sized

Sprinkle 6 Tbsp water over flour, tossing lightly with a fork or rubber scraper. Add remaining water 1 Tbsp at a time, tossing with fork and press to side of bowl till all moistened. 

Divide dough in half and gently pat into 2 lightly flattened balls. 

And Success! It was a beautiful pie (considering help from a ten year old) AND it was delicious (despite being slightly soggy.)