Here, finally, is the long overdue post I hinted at in my previous one. Needless to say, this pie was gone in less than 24 hours... I'll let that speak for itself.

Strawberry Pie
From (with edits to): Joy the Baker

For the Crust:
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
1/2 cup cold milk
In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold milk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

For the Filling:5-6 cups fresh strawberries, hulled and sliced in fourths (or halves depending on how large the strawberries are, you don't the pieces very large)
1/2 cup granulated sugar
1/3 cup lightly packed brown sugar
1/4 cup cornstarch
large pinch of salt
2 tablespoons fresh lemon juice
1/4 teaspoon ground ginger
Preheat oven to 400 degrees F. In a medium bowl toss together strawberries, sugars, cornstarch, salt, lemon juice and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
For Assembly:1 large egg, beaten
granulated sugar for topping
On a well-floured surface, roll the bottom crust 1/8″ thick and about 12″ in diameter. Transfer it to a pie pan by: folding the circle into fourths, setting it in the pie plate, and unfolding the crust. Pinch the edge, folding over when necessary so the edge of the dough is almost even with the edge of the pan.
Spoon filling into pie crust.
Roll out the top crust in the same manner. Use a pizza slicer to slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. (This can be a little tricky but you can totally do it, or give it a quick google search if you want more instruction! The lattice is totally optional; feel free to do whatever you wish for the top crust.)
Brush the egg wash over pie crust, then sprinkle with sugar.
Bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the cherry filling is bubbling. Remove from the oven and allow to cool completely, at least 4 hours, before serving. 

 Adding whipped cream makes it all the more heavenly...

I had a friend stop over yesterday and we made these amazing dulce de leche sandwich cookies, but I have to get pictures of them before they are all eaten! (I've taken to hiding things under all the bread in the highest cupboard in our kitchen, but even then they disappear.

Until next week!