Strawberry Pie

First, prepare the dough. Whisk the flour, cinnamon and salt together in a large mixing bowl to aerate them. Then use a pastry cutter to cut the butter into the ingredients until it is all pebbly. Lastly, pour the ice cold water in and stir it all together just until a dough forms. Do not overwork it. Bring the dough together into a ball, then cut it in half. Press each half out into a disc on a well floured surface, then wrap each half in plastic wrap. Let the dough discs rest in the refrigerator for 30 minutes.

When the dough is done resting, pre-heat the oven to 425ºF. Take the first disc of dough and roll it out to be a thin crust about 10 inches in diameter. Roll it around the rolling pin, then roll it back out into a 9-inch pie plate. Press it firmly into the pie plate and don’t trim any excess edges. Add the strawberries, brown sugar, strawberry balsamic vinegar, cinnamon, salt, vanilla, and flour into the pie plate and gently stir it together a little. Dot the top with the butter.

Roll out the second disc the same as the first one and lay it on top of the filling. Crimp the edges of the bottom crust and top crust together, then make the edge pretty by pressing it with the tines of a fork. Brush the top crust with the milk, then sprinkle it with the sugar to caramelize it. Cut a few vents in the center of the top crust so that it doesn’t explode. Place the pie dish on a lined sheet tray to catch anything that bubbles over and bake the pie for 20 minutes. Then reduce the heat to 375ºF and bake it for another 50–60 minutes, until the top is completely golden brown and the filling is set.

Take the pie out and let it cool for an hour and half at least. Then slice it and serve with ice cream for an amazing summer treat!