Strawberry Balsamic Pie

Strawberry Balsamic Pie


6 cups fresh strawberries, sliced

1/2 cup brown sugar

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon corn starch

zest of half a lemon

1/2 teaspoon vanilla extract

1 1/2 tablespoons balsamic vinegar

1 tablespoon cold butter

Double All Butter Pie Dough


Preheat the oven to 400 degrees. In a large mixing bowl, add the strawberries and the next 8 ingredients and mix well. Allow the strawberries to macerate while you roll out the dough. Roll the two doughs into circles about 14" in diameter.  Set one dough into a greased pie dish and trim the edges of excess dough. Pour the strawberry mixture into the pie dish. Chop up the tablespoon of butter and scatter over the strawberries. Cover the pie with the second pie dough and trim the excess dough, then crimp the edges of the top and bottom doughs together. Prick a few holes in the top for ventilation. Chill the pie in the refrigerator for about 30 minutes, then place in the oven on the middle rack. Bake the pie for 1 hour, making sure to check it at 45 minutes to make sure the crust doesn't get to dark. If the crust does look like its turning too dark, you can cover the pie with aluminum foil for the remainder of the baking time. Allow the pie to cool completely before serving.