Strawberry Pie

First, prepare the dough. Whisk the All-Purpose Flour (250 g), Ground Cinnamon (1/2 tsp), and Salt (1/2 tsp) together in a large mixing bowl to aerate them.

Then use a pastry cutter to cut the Butter (240 mL) into the ingredients until it is all pebbly.

Lastly, pour the Water (120 mL) in and stir it all together just until a dough forms. Do not overwork it. Bring the dough together into a ball, then cut it in half.

Press each half out into a disc on a well floured surface, then wrap each half in plastic wrap. Let the dough discs rest in the refrigerator for 30 minutes.

When the dough is done resting, preheat the oven to 425 degrees F (220 degrees C).

Take the first disc of dough and roll it out to be a thin crust about 10 inches in diameter. Roll it around the rolling pin, then roll it back out into a 9 inch pie plate. Press it firmly into the pie plate and don't trim any excess edges.

Add the Fresh Strawberries (905 g), Dark Brown Sugar (165 g), Strawberry Balsamic Vinegar (1 tsp), Ground Cinnamon (1/2 tsp), Salt (1/2 tsp), Vanilla Extract (1/2 tsp) and All-Purpose Flour (1 Tbsp). Gently stir it a little, then dot the top with the Butter (2 Tbsp).

Roll out the second disc the same as the first one and lay it on top of the filling.

Crimp the edges of the bottom crust and top crust together, then make the edge pretty by pressing it with the tines of a fork.

Brush the top crust with the Milk (1/2 tsp) then sprinkle it with the Granulated Sugar (1 pinch) to caramelize it. Cut a few vents in the center of the top crust so that it doesn't explode.

Place the pie dish on a lined sheet tray to catch anything that bubbles over and bake the pie for 20 minutes.

Then reduce the heat to 375 degrees F (190 degrees C) and bake it for another 50-60 minutes, until the top is completely golden brown and the filling is set.

Take the pie out and let it cool for half an hour.

Slice it and serve. Enjoy!