½ cup+ 2 tablespoons of brown sugar,plus more for garnish
¼ cupof all-purpose flour
¼ cupof cornstarch
1teaspoonof cinnamon(optional)
½ teaspoonof nutmeg(optional)
Instructions
Prepare the crust according to package instructions. Preheat the oven to 375 degrees F.
In a large bowl, mix the strawberries, sugar, flour, cornstarch, and cinnamon and nutmeg (if using). Mix well and set aside.
Place crust in a pie pan, fill with the strawberry mixture. The strawberries should almost spill out.
Cover the pie with the other crust. Pinch the edges to seal the pie. Cut a small slit in the top of the pie (this is very important for ventilation). Sprinkle brown sugar on top as garnish and for a sweet crunch.
Cover the edges of the pie with a long piece of aluminum foil and bake for 30 minutes. If the top of the pie begins to darken too much, remove from the oven, cover with foil and place it back in the oven. Remove the aluminum foil from the edges and bake for 10 more minutes.
Allow pie to sit on a cooling rack for at least 5 hours before serving.
Notes
To avoid soggy pie crust: Use enough cornstarch/flour (adding 2-3 tbsp when using frozen berries) and ventilate the pie. You can further avoid sogginess by sprinkling a layer of breadcrumbs before pouring in the strawberry pie filling.
Leave it to rest: During this time, the filling will thicken and set, so it’s easy to slice and serve without leaking all over the place.
Avoid glass bakeware: Metal/ceramic work as better conductors for even braking.