Gloria's Deep Dish Strawberry Pie
8 cups strawberries, rinsed, hulled and sliced
Pie pastry for 2-crust pie*
Approximately 2 cups granulated sugar
1/4 cup cornstarch
Line bottom of 9 x 13-inch Pyrex baking dish with rectangle of pastry. Place even layer of berries over pastry. Sift cornstarch and sugar together well and sprinkle 1/2 cup of mixture over berries. Cut 1/2 remaining pastry into 13 x 3-inch strips and lay over top of berry/sugar layer. Continue layering berries, sugar mixture and strips of pastry until all berries are used or dish is full, ending with layer of berries and sugar mixture. Roll remaining pastry out into rectangle to fit over top, seal, cut vent holes along center of pastry and brush top with mixture of 2 tablespoons sugar and 1 tablespoon water. Bake for about 45 minutes or until dish is bubbly and crust is lightly browned and "glazed".
* For a standard flaky crust click HERE
*For the faster Oil Pastry version click HERE
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