Strawberry Vinegar Pie
1 cup sugar
5 tablespoons cornstarch
1/2 tqblespoon ground cardamom
1/4 tablespoon Olio Himalayan Pink Sea Salt
5 cups sliced strawberries
1 tablespoon lemon zest
1 (14.1-oz) package refrigerated piecrusts, divided
- Preheat oven to 425 degrees. Whisk together sugar and next 3 ingredients. Combine strawberries, lemon zest and sugar mixture. Stir in Olio Pomegranate Balsamic Vinegar or Olio Sicilian Lemon White Balsamic Vinegar. Set aside.
- Roll 1 piecrust to an 1/8-in. thickness on a lightly floured surface. Fit into a 9-in. pie plate according to package instructions; fold edges under and crimp. Chill 10 minutes.
- Spoon berry mixture into piecrust to an 1/8-in. thickness; cut into 1/2 in. strips. Arrange in a lattice design over filling.
- Bake on an aluminum-foil-lined baking sheet for 15 to 20 minutes; reduce heat to 350 degrees and bake 30 to 45 more minutes or until bubbly and golden, shielding edges with aluminum foil during last 15 minutes if necessary. Remove to wire rack; cool 1 hour.
Adapted from Andrew Zimmern's recipe