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Strawberry Balsamic Vinegar Pie with Black Pepper Crust

1 1/2 cups flour
1/2 cup (1 stick) butter cut into 1/2-inch cubes
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon coarsely cracked black pepper
1 egg
1 teaspoon vanilla extract

1 cup sugar
3 tablespoons flour
1/2 cup water
1/3 cup butter, melted
1/4 cup balsamic vinegar
2 eggs, lightly beaten
9 or 10 strawberries, hulled and halved

Mix flour, butter, sugar, salt and pepper with paddle attachment
of electric mixer until mixture forms pea-sized crumbs.

Combine egg and vanilla. Add to flour-butter mixture and mix until
dough forms ball. Wrap in plastic wrap and chill 1 hour.

Roll out dough 1/4 inch thick on lightly floured surface. Place
in 9-inch pie plate and crimp edges. Chill.

Line bottom of pie shell with foil and fill with pie weights, beans
or rice. Bake at 350 degrees F 10 minutes. Remove weights and
foil and bake until crust is light and golden brown, 5 to 10 minutes.
Let cook on rack.

Combine sugar and flour. Combine water, butter, vinegar and eggs
and add to dry ingredients. Mix until combined.

Line bottom of Pepper Crust with strawberries. Pour filling over
strawberries. Cover edge of crust with foil to prevent overbaking.
Bake at 350 degrees F until center is just set and no longer jiggles,
about 40 minutes. Cool to allow filling to set before slicing.

6 to 8 servings. Each of 6 servings:

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