1 1/4 cups (310 ml) sugar

2 tablespoons (30 ml) potato starch (see note)

1 bag 600 g frozen sliced strawberries, slightly thawed (1 litre / 4 cups)

1 egg, lightly beaten

2 tablespoons (30 ml) water

2 rolled-out shortcrust pastry (see recipe)

With the rack in the lowest position, preheat the oven to 200 °C (400 °F).

In a large bowl, combine the sugar and cornstarch. Add the strawberries and toss to combine.

In a small bowl, combine the egg with water. Set the egg wash aside.

Line a 23-cm (9-inch) pie plate with a pastry. Spread the filling in the pastry and brush the edges of the dough with the egg wash. Top with the second pastry. Make an incision in the centre to allow steam to escape. Remove any excess dough. Tightly seal the edges by crimping with a fork or your fingers. Brush with egg wash.

Bake for about 50 minutes or until the crust is golden brown. Let cool on a wire rack. Serve warm or cold.

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