Strawberry Pie

A friend gave us 2 pints of very fresh strawberries last week.  I knew they wouldn't last long, so the best thing to do was to cook them into something quickly.  I immediately decided I wanted to make a strawberry pie.  I researched several options, finding that some strawberry pies are raw and some are baked.  I knew I wanted to bake the pie, or the strawberries wouldn't last long enough.  Here is my adaptation of several different recipes.

The crust : 1 stick of butter (1/2 c), 1 1/2 c flour, 1/2 tsp salt, 3+ tbsp cold water.  Cut the butter into the flour and salt until mixture is crumbly.  Add cold water 1 tbsp at a time, mix until dough forms a ball.  Wrap in plastic wrap and let rest in the fridge for an hour.  Then divide the dough into 2/3 and 1/3.  Roll out the 2/3 portion and place in a pie plate. Roll out the 1/3 portion and cut into strips.

The strawberries : Wash and hull the strawberries.  Separate the mushier ones from the firmer ones. Slice the firmer strawberries, mash the mushier ones.  I ended up with about 1/2-1 cup of mashed strawberries.  I added those plus 1/2 cup fresh blueberries to a small saucepan along with the juice of 1/4 lime, 1/4 c sugar (much less than online recipes call for), 1/2 c water, and 2 tbsp corn starch.  Cook, stirring frequently, until mixture thickens.  Place sliced strawberries in pie plate on top of the crust.  Pour over the cooked strawberry mixture.  Place strips of top crust over the pie in a lattice pattern.  (I was in a hurry and feeling lazy so mine is not a real lattice...just strips laid in one direction, and then on top of those I laid the strips in the other direction instead of weaving them.

Bake at 425 for 35 minutes, or until crust just starts to brown.

Lazy lattice crust because I care way more about taste then presentation...

I have no pictures of the finished pie...I was too busy eating it.  It was delicious!  We ate it for breakfast all weekend.  I also had some for an evening dessert with chocolate ice cream...so good!