Strawberry-Lavender Pie

When you bite into a luscious strawberry, you have a 90 percent chance of swallowing at least one of 36 different pesticides, including captan, a probable human carcinogen that may damage the reproductive system. And methyl bromide, a soil fumigant used on strawberry farms, puts workers at risk and depletes Earth's ozone layer. The solution? Pick organic strawberries, now in season. Try them in this pie.

Filling
1/3 cup sugar
8 cups organic strawberries, stemmed and halved
3 Tbsp cornstarch

In a large bowl, combine the strawberries, sugar and cornstarch and set aside

23/4 cups all-purpose flour
3/4 tsp salt
11/2 Tbsp sugar
1 tsp dried lavender with a pinch of sugar, ground to a fine powder
2 sticks cold butter
9 Tbsp cold water
1 egg + 1 Tbsp water, whisked together

Combine dry ingredients in a bowl. Cut in the butter. Sprinkle with the cold water and, using a spatula, fold until the mixture forms a ball. Divide the dough into two pieces, one slightly larger than the other. Form the larger piece into a half-inch-thick rectangle and the smaller one into a half-inch-thick disc, wrap in plastic wrap and refrigerate for 30 minutes.

Retrieve the larger piece and roll it between two sheets of wax paper into a 10" x 5" rectangle, 1/8" thick. Cut out 10 strips, 10" long and 1/2" wide. Roll the smaller disc to form a 12" circle. Place in pie plate and fill with the strawberries. To assemble the lattice, lay five strips of dough horizontally across the pie, starting 1" from the top edge. Lay the other five strips vertically across for a simple lattice—or overlap for a "woven" effect. Cut the long ends off, fold the edges of the crust over the rim of the pie plate and crimp. Brush the lattice and rim with egg wash. Bake at 400°F for 50 minutes.