Strawberry Pie

Ingredients:
Filling:
2 lbs. fresh strawberries, gently rinsed and dried, hulled
11/4 cup sugar
3 tbsp. cornstarch
Generous pinch table salt
1 tbsp. freshly squeezed lemon juice

Pie Crust: (One 9 inch pie crust, double the recipe to make a double crust pie)
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into small pieces
3 tbsp. very cold water

Procedure:
1. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  Mix in the cold water on low speed just until the dough comes together.
2. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.  (This dough can be frozen for up to 2 months.)
3. Remove from the refrigerator. Roll out one disk of pie crust on a well-floured surface into a 12-inch round.  Line a 9-inch pie plate with the crust. Cool in the fridge for another 30 minutes.
4. When you are ready to bake the pie, preheat the oven to 400˚ F. To make the filling, select 6 oz. misshapen, underripe or otherwise unattractive berries, halving those that are large; you should have about 1½ cups.  In the food processor, process the berries to a smooth puree, about 30 seconds.  You should have about ¾ cup puree.
5. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine.  Stir in the berry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes, scraping the bottom and sides of the pan constantly.  Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries.  Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.  Scoop the berries into the pie shell, piling into a mound.
6.  Roll out the remaining disk of pie dough and cut into thin strips.  Use the strips to form a lattice over the top of the filling.  Cut off the excess crust and pinch the edges together, using your fingers to create a fluted pattern.  Lightly brush the top crust of the pie with beaten egg.
7. Place the assembled pie on the upper rack of the oven (top-middle position).  Place a rimmed baking sheet on the lower oven rack beneath the pie.  Bake, rotating halfway through baking, until the crust is golden and the filling is bubbling, about 60-70 minutes.  If the crust seems to be browning too quickly, loosely tent with foil to prevent over-browning.  Let cool on a wire rack to room temperature.

Adapted from Annie's Eats Cranberry Blueberry Pie and Strawberry Pie

Thoughts:
1. Toooo much water! Use more corn starch or other ways to make it less watery
2. A bit on the sour side... need more sugar