INGREDIENTS

8 servings

lb fresh strawberries (about 2 2/3 cups), quartered

1/4    cup sugar

1         tablespoon cornstarch

1        Pillsbury® refrigerated pie crust, softened as directed on box

2       (9-inch) disposable foil pie pans

1/4  cup strawberry preserves

Directions for the Easy Grilled Strawberry Pie

• 1. STEP 1

     Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.

  2. STEP 2

     Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

  3. STEP 3

     Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.

  4. STEP 4

     Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)

  5. STEP 5

     Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.

  6. STEP 6

     Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

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