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Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice water
For the Filling:
– 2 cups sliced strawberries
– 1 cup granulated sugar
– 2 tbsp cornstarch
– 2 tbsp lemon juice
– 1/4 cup water
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract
For the Whipped Cream:
– 1 cup heavy cream
– 2 tbsp granulated sugar
Instructions:
For the Crust:
1. Preheat oven to 375°F.
2. In a bowl, whisk together flour and salt.
3. Add cold butter and use a pastry blender or fingers to work into flour mixture until crumbly.
4. Gradually add ice water, stirring with a fork until dough comes together.
5. Wrap dough in plastic wrap and refrigerate for 30 minutes.
6. Roll out dough on a floured surface to a thickness of about 1/8 inch.
7. Transfer dough to a 9-inch pie dish and trim edges to fit.
8. Crimp edges to form a decorative border.
For the Filling:
1. In a bowl, whisk together sliced strawberries, granulated sugar, cornstarch, and lemon juice.
2. Let mixture sit for about 15 minutes, until strawberries start to release their juice.
3. Add water, melted butter, and vanilla extract to strawberry mixture and stir to combine.
4. Pour filling into pie crust.
To Bake the Pie:
1. Bake pie for 40-50 minutes, or until crust is golden brown and filling is bubbly.
2. Let pie cool to room temperature.
For the Whipped Cream:
1. In a bowl, whip heavy cream until soft peaks form.
2. Gradually add granulated sugar and continue whipping until stiff peaks form.
To Assemble the Pie:
1. Top cooled pie with whipped cream.
2. Refrigerate pie for at least 30 minutes before serving.