Description
A light, summery open-faced pie filled with sweet strawberries, surrounded by a pie crust sprinkled with sugar.
Ingredients
- 3 cups Strawberries, Sliced
- 1 teaspoon Cornstarch
- 1 teaspoon Sugar
- 1 whole 9" Pie Crust (I Used Pillsbury)
- 1 whole Egg White
- ½ teaspoons Turbinado Sugar (or Granulated Sugar)
- 3 cups Strawberries, Sliced
- 1 teaspoon Cornstarch
- 1 teaspoon Sugar
- 1 whole 9" Pie Crust (I Used Pillsbury)
- 1 whole Egg White
- ½ teaspoons Turbinado Sugar (or Granulated Sugar)
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
In a bowl, add strawberries, cornstarch and sugar. Mix until combined.
Roll pie crust onto baking sheet. Add strawberries to center of pie crust, leaving about 1 inch of room around the edges. Carefully fold the crust edges up around the berries. Brush egg white on pie crust and sprinkle with turbinando sugar.
Bake in oven for 20 – 25 minutes until fruit is bubbly and crust is lightly golden.
Let cool, serve at room temperature.
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