If there is one way to enjoy strawberries, it is in the Fresh Strawberry Lattice Pie. Two pounds of strawberries fill a pie dish to the brim.
This is my new favorite summer pie, filled with strawberries, lots of strawberries. And if you want to make it easy on yourself, use a store-bought pie crust. All that is left to do is make the filling.
Ingredients for the Fresh Strawberry Lattice Pie
- Store-bought pie crust
- Lime juice
- Lime zest
- Black Pepper
- Light brown sugar
- Egg yolk
- Turbinado Sugar
How to make this 9-inch pie?
- Thaw the pie crust according to the description on the packaging.
- Roll one pie crust to be approx. 1-2 inch wider than your pie dish/plate and transfer to that dish/plate.
- Roll the second crust a little thinner, and cut the strips that will form your lattice. I cut out a total of 8 strips, and weaved them. I leave it up to you how to create your lattice; you can cut thick strips that cover the entire pie or many tiny ones for a different look.
- Was, trim and hull strawberries and cut in smaller pieces.
- Add sugar and set aside to macerate for at least 30 minutes.
- Drain liquid from strawberries and add lime zest and juice.
- Add black pepper, sugar, brown sugar and cornstarch and mix.
- Transfer strawberry mix into pie dish and cover with lattice.
- Press edges of pie and lattice together for a nice presentation.
- Brush egg wash over pie and sprinkle with turbinado sugar.
- Place pie in preheated over of 425 degrees F and bake for 30-35 minutes.
Here comes the difficult part. Allow the pie to cool before you cut it. Cooling will allow some gelification to take place which will prevent the filling to run out of your pie the moment you cut it.
Fresh Strawberry Lattice Pie
For the pie crust
- 2 pie crusts Pillsbury or any other brand
- 1 egg yolk
- turbinado sugar
For the filling
- 2 pounds strawberries
- 3 tablespoons sugar
- 1 lime zest and juice
- 1/2 cup sugar
- 1/2 teaspoon black pepper
- 1/2 cup light brown sugar
- 1/4 cup cornstarch
- Prep the crusts. Roll the first one our to a little bigger than your pie plate or pie dish. About 1-2 inches wider, so when you transfer it to the pie dish it will leave an overhang of approx. 1 inch. Place dish in fridge.
- Roll the second crust a little thinner and from here you will cut the lattice strips (NOTE 1). Place strips in a baking dish covered with parchment paper and place baking dish in the fridge.
- Preheat the over to 425 degrees F.
- Wash, trim and hull the strawberries. Cut them in halves or quarters or even smaller (all depends on the size of the fruit). Transfer to a bowl and add 3 tablespoons of sugar and allow to mascarate for about 30 minutes.
- Strain the liquid and add lime zest and 1 tablespoon of lime juice.
- Combine cornstarch, 1/2 cup of sugar, black pepper and brown sugar and mix into the strawberries (NOTE 2).
- Transfer strawberry mixture into the pie dish and create your lattice. Cut off the excess lattice strips and press the overhang and lattice strips together to seal the pie.
- Place the pie in the freezer for about 10 minutes.
- Mix the egg yolk with 1 tablespoon of water and brush the pie with it.
- Sprinkle with turbinado sugar and transfer the pie into the oven. You may want to place a baking sheet under the pie dish to catch drippings (NOTE 3).
- Bake the pie on the lowest rack for about 20-25 minutes (the pie begins to turn golden). Lower the heat to 375 degrees F and bake in the middle of the oven for another 30-35 minutes.
- Pie should be golden brown and filling bubbbly.
- Making a lattice is as simple or as complicated as you would like it to be.
- Cut the crust in as many or as few strips as you like
- Cut the strips at the same width or a variety of widths
- Use a knife or a pastry wheel for straight cuts or cuts with a fluted edge
- Weave the strips or simply place the horizontal strips on top of the vertical strips
- Add the cornstarch mixture just before you are ready to transfer the strawberry mix into the pie dish. Don’t add the cornstarch mix and let it sit for a while. It will develop liquid again.
- Before you place a baking dish under the pie dish, cover the baking dish with parchment paper, so the drippings don’t burn into the baking dish and become a pain to clean.