Balsamic Strawberry Pie

Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl.

By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.

Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form.

When enough water has been added to allow the dough to hold together, transfer it to a lightly floured work surface. Gather the dough together to form a ball.

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.

Preheat the oven to 375 degrees and set the rack in the lowest position.

In a medium bowl, combine the strawberries, granulated sugar, and vinegar. Toss to combine. Allow the strawberries to rest for about 30 minutes until they have released their juice.

Roll out the top crust to 1/8 inches thick.

Transfer the mixture to the prepared bottom crust.

Using a pastry wheel or a sharp knife, cut twelve 1-inch-wide strips of dough.

Brush the edge of the bottom crust with egg wash.

Gently weave and arrange the dough strips on top of the filling to create a lattice top.

Trim the edges flush with the edge of the bottom crust and press them to seal.

Turn and decoratively crimp the edges. (Alternately, use a pie top cutter to create a decorative crust.)

Brush the top crust with egg wash and sprinkle with sanding sugar or granulated sugar if desired.

Place the pie on a baking sheet. Bake for 45 to 50 minutes until the filling is bubbly and thick.

Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours.

The filling will continue to thicken and set as the pie cools.