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+## **Classic Strawberry Pie**
+
+A delicious and dependable strawberry pie with a flaky crust and a sweet, vibrant fruit filling. Using frozen strawberries ensures consistent results any time of year.
+
+**Yields:** 8 servings
+**Prep Time:** 30-45 minutes
+**Chill Time:** 1 hour (minimum)
+**Bake Time:** 60-75 minutes
+
+---
+
+### **Ingredients:**
+
+#### **For the Pie Crust (Double Crust):**
+* 2 ½ cups (300g) All-Purpose Flour
+* 1 teaspoon Fine Sea Salt
+* 1 cup (2 sticks / 226g) Unsalted Butter, very cold, cut into ½-inch cubes
+* ½ cup (120ml) Ice Water (have a bit extra ready)
+
+#### **For the Strawberry Filling:**
+* 6 cups (approx. 900g-1kg) Frozen Strawberries (whole or halved)
+* ¾ cup (150g) Granulated Sugar
+* ¼ cup (30g) Cornstarch
+* 2 tablespoons (15g) Tapioca Starch (or 2 more tablespoons cornstarch if you don't have tapioca)
+* 1 ½ tablespoons Fresh Lemon Juice
+* ½ teaspoon Pure Vanilla Extract
+* Pinch of Fine Sea Salt
+
+#### **For the Finish:**
+* 1 large Egg Yolk + 1 teaspoon Water (whisked for egg wash)
+* 1 tablespoon Coarse Turbinado Sugar (for sprinkling)
+
+---
+
+### **Instructions:**
+
+#### **Part 1: Make the Pie Crust**
+
+1.  **Mix Dry:** In a large bowl, whisk together the flour and salt.
+2.  **Add Butter:** Add the cold butter cubes to the flour. Using your fingers or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
+3.  **Add Water:** Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough just comes together when squeezed. Do not overmix.
+4.  **Chill Dough:** Divide the dough in half, flatten each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).
+
+#### **Part 2: Prepare the Strawberry Filling**
+
+1.  **Soften Strawberries:** Place frozen strawberries in a large bowl. Let them sit at room temperature for 15-20 minutes, until they are partially thawed (still icy, but can be separated).
+2.  **Mix Dry Thickeners:** In a separate small bowl, whisk together the granulated sugar, cornstarch, tapioca starch, and pinch of salt.
+3.  **Combine:** Add the lemon juice and vanilla extract to the partially thawed strawberries. Sprinkle the dry starch-sugar mixture over the berries. Gently toss until the berries are well coated.
+
+#### **Part 3: Assemble & Bake the Pie**
+
+1.  **Preheat Oven:** Preheat your oven to **400°F (200°C)**. Place a baking sheet on the lower oven rack.
+2.  **Roll Crust:** On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim edges, leaving a ¾-inch overhang.
+3.  **Fill Pie:** Pour the strawberry filling into the prepared pie crust, spreading evenly.
+4.  **Top Crust:** Roll out the second dough disk. Place it over the filling (or create a lattice). Trim excess dough and crimp the edges firmly to seal.
+5.  **Vent & Finish:** Cut several slits in the top crust (if not latticed) to allow steam to escape. Brush the top with the egg wash and sprinkle with Turbinado sugar.
+6.  **Bake:**
+    * Bake at **400°F (200°C) for 25-30 minutes.**
+    * **Reduce oven temperature to 375°F (190°C)**. Continue baking for **35-45 minutes more**, or until the crust is deep golden brown and the filling is bubbling thickly in the center. (If crust edges brown too fast, cover loosely with foil).
+7.  **Cool Completely:** Transfer the pie to a wire rack and **cool completely for at least 4 hours (ideally 6-8 hours or overnight)** before slicing. This is essential for the filling to set properly.
+
+### **Tips for Success:**
+
+* **Cold is Key:** Always use very cold butter and ice water for a flaky crust.
+* **Don't Rush Cooling:** Patience here guarantees a perfectly set, sliceable pie.
+* **Watch the Bubbles:** When baking, thick, consistent bubbling in the center of the pie indicates the filling is done.
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