This pie was a huge hit at the family Halloween party. You don't often see a baked strawberry pie without rhubarb or raspberry or something mixed in, but it really doesn't need it, and everybody loved it.
Like most other people, I added 2 tbsp. cornstarch to the dry ingredients, and this kept the filling nice and thick instead of soupy, but not too jammy.
Following another reviewer's advice, I baked the pie at 425 for 30 minutes, then turned the heat down to 350 to bake the last 20 minutes. Both crust and berries were perfectly cooked.
I also brushed the top of the crust with beaten egg white and sprinkled it with cinnamon sugar. This made it crisp and golden brown.
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This pie was a huge hit at the family Halloween party. You don't often see a baked strawberry...