Fresh strawberry pie is a must when berries are in season. Enjoy this pie with a delicious sweet filling and a buttery, flaky homemade crust. Feel free to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Strawberry Lattice Pie
Fresh strawberry pie is a must when berries are in season. Enjoy this pie with a delicious sweet filling and a buttery, flaky homemade crust. Feel free to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
Butter Pie Crust
- 2½ cup all purpose flour - 300 grams
- 1 teaspoon salt
- 2 sticks cold unsalted butter, cut into cubes - 226 grams
- 2 tablespoons granulated sugar
- 6-8 tablespoons ice cold water
Strawberry Pie Filling:
- 6 cups fresh strawberries, hulled and halved - 2¼ lb
- ⅔ cup granulated sugar - 130 grams
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup cornstarch
For the Top:
- 1 egg - lightly beaten
- coarse or granulated sugar - to sprinkle on top
Instructions
Make the Pie Crust:
- Cut the unsalted butter into small cubes and freeze for about 10 minutes to get them super cold.
- Measure 1 cup of water with a few ice cubes in it. Refrigerate while you are preparing the dough.
- In a large mixing bowl, add in flour, salt and sugar, mix to combine.
- Add the butter cubes to the dry ingredients. Quickly, use your fingers to work the butter into the flour so you’ll end up with some pea-sized pieces of butter and some larger ones. It should be a coarse mixture.
- Using a tablespoon, add 4 tablespoon of ice-cold water. This time use a fork to distribute the water. Keep adding water 1 tablespoon at a time and mixing until the dough starts to come together and you don't see any dry spots. I added about 8 tablespoon total but it can be different each time.
- Now bring the dough pieces together to form a ball and knead it just a few times until it comes together. Divide into half, flatten them into two discs and wrap tightly in plastic wrap. Refrigerate the dough for 2 hours or up to 3 days.
Roll Out the Dough:
- Preheat the oven to 425°F.
- Remove on of the pie doughs from the fridge and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll out your pie crust to about 1/8" thick and larger than your pie dish. Dust the surface with more flour if needed.
- Very lightly grease your pie dish with butter and transfer the dough to it. Firmly press the dough into the sides and bottom. Trim the edges with a knife or scissors and refrigerate the crust until ready to use.
- Roll out the second pie dough and using a pizza cutter or knife, cut some strips for the lattice. Transfer them to a baking sheet lined with parchment paper and refrigerate until ready to use.
Prepare the Filling:
- Make the filling by mixing strawberries, lemon juice, sugar, cornstarch, pinch of salt and vanilla extract in a bowl.
Assemble the Pie:
- Take out the pie dish out of the fridge and add the strawberry filling in it. Brush the side of the pie crust with the beaten egg. Arrange the lattice on top or any other decorations you would like. Trim the edges.
- Brush the lattice with egg and sprinkle some sugar on top.
Bake:
- Place the pie dish on a rimmed baking sheet lined with aluminum foil to catch the drips. Bake in the preheated oven for 15 minutes, then lower the temperature to 350°F, cover the crust edges with aluminum foil and continue baking for about 40-50 minutes. or until the juice is bubbling and the crust is nicely browned.
- Let the pie cool down in room temperature for at least 4 hours before cutting into it to make sure that the filling is set and not too runny.
Notes
How to reheat the pie:
Preheat the oven to 350°F. Cover the pie with foil and let it heat up in the oven for 15-20 minutes. Enjoy!
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