DOUBLE STRAWBERRY PIE RECIPE

Steps:

• Preheat oven to 450ºF.
• Sift sugar, cornstarch and flour together into a medium bowl.
• Stir and combine with partially thawed strawberries.
• In a separate bowl, combine pie crust mix and cold strawberry nectar.
• Stir until a soft dough forms.
• Divide into 2 pieces, form into balls, and flatten into disks.
• On a lightly floured surface, roll 1 of the disks out to an 11-inch circle.
• Fold in half, place in a 9-inch pie plate, and unfold.
• Press into plate, but do not stretch.
• Trim dough 1/2-inch from edge of plate.
• Roll out second disk and fold in half.
• Pour filling into pastry-lined plate.
• Place second crust on top of filling and unfold.
• Press along rim to seal and trim edges.
• Press fork into edges or crimp to make decorative edge.
• Cut vent slits or punch center with small decorative cutter or knife.
• In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar.
• Brush atop crust and then sprinkle with sugar.
• Place pie on sheet pan* and place in oven.
• Bake for 10 minutes.
• Then lower heat to 350ºF and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown.
• Cool completely before cutting.
• TIP:
• preheat sheet pan in oven for crisper bottom crust.