This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Strawberry Pie

9" unbaked pastry pie crust, or dough fitted to your own pie dish
1¼ cups white sugar, divided, or more as needed
1¼ cups all-purpose flour, divided
6 tablespoons unsalted butter, plus more for dotting on top
1 pinch ground nutmeg
4 cups fresh strawberries, hulled
1 tablespoon cornstarch

Heat oven to 400°.

Place a drip pan on the lowest oven rack to catch pie juices.

Press pie crust into a 9" pie dish. In a medium bowl, combine 3/4 cup sugar, 3/4 cup flour, 6 tablespoons butter and nutmeg. Mix with a pastry blender or your hands until crumbly. Set aside.

In a large bowl, mix strawberries with remaining ½ cup sugar, remaining ½ cup flour and cornstarch. Stir strawberries gently until they are coated, being careful not to crush the berries.

Pour strawberries into the prepared pie crust, mounding them in the middle as berries will sink as they bake. Cover the strawberries with the crumb topping mixture; dot with about 15 pea-sized pieces of butter. Wrap edges of the pie crust with foil to prevent burning.

Bake for 20 minutes, then reduce heat to 375°, and bake 40 more minutes. With 10 minutes left of baking, sprinkle a little extra sugar over the crumb topping, then finish baking.