Fresh Strawberry Lattice Pie
If there is one way to enjoy strawberries, it is in the Fresh Strawberry Lattice Pie. A good 2 pounds of strawberries fill a pie crust to the brim.
Ingredients
For the pie crust
- 1 pie crust Pillsbury or any other brand
- 1/2 egg yolk
- turbinado sugar
For the filling
- 12 ounces strawberries 2 cups
- 5 tablespoons sugar
- 1/2 lime zest and juice
- 1/4 teaspoon black pepper
- 3.5 tablespoons light brown sugar
- 1.5 tablespoons cornstarch
Instructions
- Prep the pie crust by thawing the pie crust according to the description on the packaging.
- Roll the pie crust approx. 1-2 inch wider than your pie dish (I used a 6-inch pie dish) and transfer to that dish. Cut the remaining dough for your lattice, using a knife or a straight or fluted pastry cutter. (NOTE 1)Place strips on parchment paper, then place pie dish and lattice strips in the fridge for later use.
- Was, trim and hull strawberries and cut them in smaller pieces. We’re making a 6-inch pie, so strawberry halves may be too big and leave too many holes. Add 1.5 tablespoons of sugar and set aside to macerate for at least 30 minutes.
- Preheat the oven to 425°F.
- Drain liquid from strawberries and add lime zest, 1/2 tablespoon of lemon juice, black pepper, 3.5 tablespoons of sugar, brown sugar and cornstarch and mix. (NOTE 2)
- Transfer strawberry mixture into the pie dish and cover with the lattice strips you made earlier. Crimp the edges of the pie for a nice presentation.
- Place the pie in the freezer for about 10 minutes.
- Mix the egg yolk with 1/2 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 minutes (the pie begins to turn golden). Lower the heat to 375°F and bake in the middle of the oven for another 5-10 minutes.
- Pie should be golden brown and filling bubbly.
Notes
- 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.
Nutrition
Calories: 341kcalCarbohydrates: 56gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gSodium: 179mgFiber: 3gSugar: 29g