Strawberry Pie Picadilly Recipe: Baked

Instructions:

1. Base Phase: Mix, press, and pre bake the crust (approx. 30 mins).
2. Filling Phase: Simmer berries and thicken the glaze (approx. 30 mins).
3. Setting Phase: Assemble and chill in the fridge (4 hours).
4. Combine all purpose flour and salt in a mixing bowl. Cut in the chilled cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Note: Stop before the butter completely disappears.
5. Gradually add ice cold water, stirring until the dough just clings together. Press the dough into a 9 inch pie plate and trim the edges. Note: Don't overwork the dough or it will become tough.
6. Pre bake the crust at 375°F (190°C) for 12-15 minutes until pale gold. Set aside to cool.
7. In a medium heavy bottomed saucepan, combine strawberries, sugar, and salt. Heat over medium until berries release their juices and soften.
8. Whisk in the cornstarch and lemon juice. Continue to simmer, stirring constantly, until the mixture thickens into a velvety glaze and bubbles vigorously. Note: According to [Serious Eats](https://www.seriouseats.com), cornstarch must reach a boil to fully activate its thickening power.
9. Remove the saucepan from heat and stir in the vanilla extract.
10. Pour the thickened strawberry filling into the pre baked crust and smooth the top with a spatula.
11. Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 3 hours until the filling is fully set and firm.