Traditional Strawberry Pie

First, preheat the oven to 200°C (400°F).

In a mixing bowl, combine the strawberries, sugar, quick-cooking tapioca, lemon zest, and vanilla extract. Set aside.

Next, in a small bowl, mix the ingredients for the beaten egg mixture. Set aside.

Then, line a deep 23 cm (9-inch) tart pan with the first pie crust. Spread the strawberry filling evenly on the bottom crust and brush the edges of the crust with the egg mixture.

Cover the pie with the second pie crust, making a small incision in the center to allow steam to escape. Trim off any excess dough around the edges of the tart and seal by pressing the rim with a fork or your fingers.

Finally, brush the top of the delicious strawberry pie with the remaining egg mixture or milk. Place the pie pan on a baking sheet lined with parchment paper and bake for 50 minutes or until the crust is golden brown.

Allow the pie to cool completely at room temperature before serving it cold or slightly warm. If desired, garnish with fresh mint leaves and a scoop of vanilla ice cream.