Ingredients:

  • 2 sheets refrigerated pie crust
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon all-purpose flour
  • 5 cups fresh strawberries, hulled and quartered
  • 0.75 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1.5 teaspoons pure vanilla extract
  • 1.5 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 2 tablespoons rainbow nonpareil sprinkles

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your large baking sheet with parchment paper.
  2. In a large bowl, toss the 5 cups of quartered strawberries with the 0.75 cup sugar, 4 tablespoons cornstarch, 1 tablespoon lemon juice, 1.5 teaspoons vanilla, and 1 tablespoon flour until the berries are evenly coated in a white film.
  3. Unroll one pie crust onto the parchment paper. If it’s round, gently roll it into a 9x13 inch rectangle. It doesn't have to be perfect.
  4. Beat the egg with 1 tablespoon of water. Lightly brush the entire surface of the bottom crust.
  5. Pile the strawberry mixture onto the center of the crust, leaving a 1 inch border all the way around.
  6. Roll out the second crust to the same size and carefully drape it over the strawberries.
  7. Press the edges of the top and bottom crust together with your fingers, then use a fork to crimp the edges firmly until they are flattened and sealed.
  8. Brush the top with the remaining egg wash. Use a knife to cut 8-10 small slits in the top crust until you can see the fruit underneath.
  9. Place in the oven for 35 minutes until the crust is a deep golden brown and juices bubble through the vents.
  10. Let the pie cool completely (about 1 hour). Whisk the powdered sugar and heavy cream together, spread over the cooled pie, and top with sprinkles before the glaze sets.