Instructions

• In a large bowl, combine 2½ pounds (1,134 g) halved, hulled strawberries, ¾ cup (150 g) granulated sugar, 1 tablespoon (15 g) fresh lemon juice, and ½ teaspoon (1.5 g) kosher salt. Stir to coat, then let sit at room temperature for 1 hour, stirring occasionally to help release the juices.
• After 1 hour, place a fine-mesh sieve over a liquid-measuring cup and strain the berries, reserving both the liquid and the solids. (You should have about 1 cup [≈280 g] of berry liquid.) Set the solids aside.
• In a medium saucepan, whisk the reserved berry liquid and 7 tablespoons (56 g) cornstarch until completely smooth and free of lumps.
• Cook the liquid-cornstarch mixture over medium heat, whisking constantly, until it just begins to thicken, about 4–5 minutes.
• Stir the reserved berry solids into the thickening liquid. Continue to cook, stirring frequently, until the mixture is thick and translucent, about 7–9 minutes total. Remove from heat and let the filling cool completely to room temperature.
• While the filling cools, preheat the oven to 400°F (200°C). Lightly spray a 9-inch deep-dish pie plate with cooking spray.
• On a lightly floured surface, roll half of the Double-Crust Pie Dough into a 13-inch circle about 1/8 inch thick. Transfer the dough to the prepared pie plate, pressing it gently into the bottom and up the sides.
• Pour and spread the cooled berry filling evenly into the prepared bottom crust.
• Roll the remaining half of the dough on a lightly floured surface to the same thickness (about 1/8 inch) and place it over the filling. Trim excess dough so there is about a ½-inch overhang around the plate. Press the top and bottom crust edges together, fold the overhang under to form a rim, and crimp or flute the edges as desired.
• Place the assembled pie in the freezer for 15 minutes to firm the crust.
• In a small bowl, whisk 1 large egg (50 g) with 1 tablespoon (15 g) water to make an egg wash. Using a pastry brush, lightly brush the egg wash over the top crust.
• Use a sharp knife to cut several slits in the top crust to vent steam. Sprinkle the top with the remaining 2 tablespoons (24 g) granulated sugar.
• Bake the pie on a middle oven rack for 35–40 minutes, until the crust is golden brown and the filling is set. After the first 20 minutes of baking, cover the pie edges with foil to prevent over-browning, then continue baking until done.
• Remove the pie from the oven and cool completely on a wire rack. Refrigerate any leftovers in an airtight container for up to 3 days.