If you can get your hands on fraises des bois (wild strawberries), add a few to the mix for their flowery perfume.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes one 9-inch pie
Double crust basic or other pie dough
1/2 cup water
2 tablespoons plus 1/2 cup sugar
2 tablespoons arrowroot or cornstarch
4 cups fresh strawberries, hulled and thickly sliced
2 tablespoons fresh lemon juice
1 1/2 tablespoons unsalted butter, chilled and diced
1. In a small saucepan, combine the water and the 2 tablespoons sugar over low to medium heat. Dissolve the sugar and bring to a boil. Cook down for about 3 or 4 minutes, remove from heat and let cool for 15 minutes.
2. Preheat the oven to 400 degrees F.
3. Combine the 1/2 cup sugar with the arrowroot or cornstarch. Place the berries in a large bowl, and toss with the arrowroot mixture. Stir in the lemon juice and 2 tablespoons of the sugar syrup and gently stir.
4. Fill the piecrust with the strawberry mixture. Dot with the pieces of butter. Roll out the second half of the dough and moisten the edges, place it over the fruit, and press the top and bottom edges together. Cut a few steam vents in the top of the pie.
5. Bake the pie for 20 minutes, then reduce the heat to 375 degrees F. and bake another 40 to 45 minutes, or until the juices bubble. If the crust begins to darken, cover the pie loosely with foil for the final 10 to 15 minutes.
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