Strawberry Lattice Pie
A delightful homemade strawberry lattice pie with fresh ingredients and a beautiful crust.
Equipment
- 1 9-inch pie pan
- 1 Rolling Pin
- 1 pastry brush
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter chilled and diced
- 6 to 8 tbsp ice water
Strawberry Filling
- 4 cups fresh strawberries hulled and halved
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp salt
Topping
- 1 egg yolk
- 1 tbsp milk
- 2 tbsp coarse sugar
Instructions
Preparation
- In a bowl, mix flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Filling and Assembly
- Combine strawberries, sugar, cornstarch, lemon juice, and salt in a large bowl. Mix well and set aside.
- On a floured surface, roll out one disc of dough to fit the pie pan. Roll out the second disc and cut into strips for the lattice.
- Pour the strawberry mixture into the crust-lined pie pan. Arrange the strips in a lattice pattern over the filling.
Baking
- Preheat your oven to 375°F.
- Brush the lattice with the egg yolk and milk mixture, sprinkle with coarse sugar, and bake for 45-50 minutes.
Serving and Storage
- Let the pie cool for at least 2 hours before slicing. Serve with ice cream or whipped cream.
- Cover and store the pie in the refrigerator for up to 3 days.
Notes
Pro Tips: Use a pie shield to prevent over-browning. Ingredient Substitutions: Substitute cornstarch with tapioca for a different texture. How to Serve: Best served with vanilla ice cream. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare dough up to 2 days in advance.