Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (5g) kosher salt
  • 1 cup (226g) (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 6 cups (approximately 900g) fresh strawberries, hulled and halved (or quartered if large)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 tablespoons (30ml) balsamic vinegar
  • 2 tablespoons (30ml) lemon juice
  • Pinch of kosher salt
  • 2 tablespoons (30ml) unsalted butter, cut into small pieces
  • 1 large egg, beaten (optional)
  • 1 tablespoon milk or cream (optional)

Instructions:

  1. Combine flour, sugar, and salt in a food processor or mixing bowl. Pulse or mix in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together.
  2. Form the dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour (or up to 2 days).
  3. On a lightly floured surface, roll out half the dough into a 12-inch circle. Carefully transfer to the pie plate and trim and crimp the edges.
  4. If making a double-crust pie, roll out the remaining dough and cut vents or designs. Alternatively, use lattice strips.
  5. In a large bowl, gently toss strawberries with sugar, cornstarch, balsamic vinegar, lemon juice, and salt.
  6. Pour the strawberry filling into the prepared pie crust. Dot with butter pieces. Top with the second crust or lattice strips (if using).
  7. Brush the top crust with egg wash for a golden, shiny finish (optional).
  8. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Cover the edges of the crust with foil or a pie shield during the last 15-20 minutes to prevent burning.
  9. Let the pie cool completely on a wire rack before slicing and serving (at least 3-4 hours, or preferably overnight). This allows the filling to set properly.