Instructions

1. Prepare your pie crust (or follow the instructions on the store-bought crust) and allow to chill until you are ready to assemble the pie ingredients. You do NOT need to blind bake the crust for this recipe.
2. In a large bowl, combine the strawberries, lemon, and vanilla, and mix well. Set aside.
3. In a separate bowl, whisk together the sugar, salt, and cornstarch.
4. Fold the sugar mixture into the strawberries until evenly covered.
5. If you haven’t already turned out your pie crust, you can do this now, and place the pie crust into the bottom of the pie pan, allowing the crust to extend about 1/2″ beyond the pan.
6. Spread the strawberries evenly on top of the pie crust.
7. Arrange the lattice crust if you are creating a lattice crust on top of your pie, and crimp together the edges of the pie.
8. Place the pie in the fridge to chill for about 20 minutes while you allow the oven to preheat to 425°F.
9. After the oven is preheated, prepare your egg wash. In a small bowl, mix together the egg white and water. Brush the egg wash onto all exposed areas of the crust, and generously sprinkle coarse sugar on top of the crust.
10. Allow the pie to bake for 40-45 minutes. The crust should be lightly browned, and the strawberry juices should be bubbling.
11. Allow the pie to cool completely before serving. Don’t forget to serve your strawberry pie with ice cream or whipped cream… yum!