Continue baking at 350°F (175°C) for 25 to 35 minutes more, or until the filling is bubbling thickly in the center, the top looks glossy and deep red, and the crust edges are golden with slightly crisp tips. If the edges brown too quickly, loosely lay a strip of foil around the rim.
Carefully remove the pie from the oven and set it on a cooling rack on your speckled counter. Let it cool completely, at least 3 to 4 hours, until the filling is fully set and no longer runny when you gently tip the plate. The glossy strawberry layer will thicken as it cools.
