This post has been compensated by Bob’s Red Mill. However, all opinions are mine alone.
My 319th post, “Strawberry Lattice Pie (Vegan)”, a super decadent pie recipe perfect for your Spring time baking or upcoming Easter day. A perfectly golden and flaky pie crust homemade with Bob Red Mill’s Organic Unbleached White Flour loaded with a delicious fresh strawberry filling.
Spring is my most favorite time of the year. I love the sun coming out warm and the opportunity it presents to restart my road trips. Since I love nature, I enjoy seeing the brightly colored Texas wildflowers, a cool dip in nearby streams, a visit to my favorite Turner Falls, setting up my patio garden, etc. And along with enjoying nature, I wont definitely miss a chance to enjoy eating atleast a few dozen strawberries, my most favorite fruit. Basically, Spring is the time for me to try out things which makes me feel super happy.
In fact during the first Spring I spent in the US, I had set up a mini patio garden with lots of flowering plants like roses, etc. I was also so intrigued by the mini pots of strawberry plants sold at nearby Garden centers, that I chose to immediately buy one for myself. I was super excited when it grew the first juicy fruit. Though it was smaller in size compared to the store bought ones, it tasted so much more sweeter. A berry from my own precious patio garden, it was.
So for the next Spring season, I decided to take up my love for Strawberries to the next level. I decided to visit a local strawberry farm and pick my own berries. As soon as I set my foot on the farm, I was so happy to see rows after rows of fresh strawberries. I was so immersed in the experience that I returned back with a whole tray of fresh strawberries. It was way more than I could ever complete.
Similar to enjoying nature, baking is also something which I love to do. The abundance of fresh produce like berries makes me enjoy my baking even more during the Spring time. Hence, I decided to bake a lovely dessert using the big batch of fresh strawberries I had handpicked. It was never hard for me to finalize with a strawberry pie recipe. Pie was always one of RK’s favorite dessert and until then he was treated to only store bought pies. The first time I made this strawberry pie was a super hit. There was a whole world of difference when I freshly baked one at home verses what we get from stores. Ever since, this strawberry pie has become a staple in my household.
The other important reason why I want to bake dishes from scratch at home, is because of the choice of ingredients. When I make this pie at home, I have the liberty to use Bob Red Mill’s premium baking flours. It puts me to ease when I know that their Organic Unbleached White Flour is freshly milled from Organic hard red wheat and not enriched with any additives. They have made available to the public the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
Since I wanted my pie to look decadent, I chose to make it with a lattice topping. The home made pie crust is so easy to make and is perfectly flaky and delicious. And since we use fresh strawberries for the filling, this strawberry lattice pie turns out exceptionally juicy and tastes just awesome. The filling also has the right level of sweetness combined with a hint of tartness. All in all the perfectly delicious filling for the perfectly flaky crust 🙂
Strawberry Lattice Pie
Strawberry Lattice Pie is a combo of a perfectly golden and flaky home made pie crust loaded with a delicious fresh strawberry filling.
- Bob Red Mill's Organic Unbleached White Flour - 2 1/2 Cups
- Salt - 3/4 tsp
- Sugar - 2 Tbsp
- Vegan Butter | Regular Unsalted Butter - 1 stick (cold)
- Ice Cold Water - 6 Tbsp (more if needed)
- Fresh Strawberry - 6 Cups (Halved / Quartered)
- Sugar - 3/4 Cup (adjust based on sweetness of strawberries)
- Corn Starch - 1/4 Cup
- Lemon Extract - 2 Tbsp
- Salta small pinch
Add the flour, salt and sugar to a large mixing bowl. Mix well.
Now, cut the butter into smaller cubes and add to the flour mixture. Use a fork or 2 to cut the butter into the flour. You should end up with a crumbly mixture with some smaller particles and some larger ones.
Now add about 4 Tbsp (1/4 Cup) of Ice Cold water to the flour mixture. Mix until combined. Now add 2 more Tbsp of water and mix well. Try to take a portion of the dough and grab by your palms. If it holds its shape and does not crumble you are good to go. If not, add 1 or 2 Tbsp of additional water and mix.
Transfer the dough to a lightly floured surface. Split the dough into 2. I split it in an approx. ratio of 60:40. Use the palms of your hand to press the dough together into the form of a disc. Wrap the discs in a plastic wrap and refrigerate for atleast 1 hour.
Meanwhile, add the fresh strawberries to a mixing bowl. Add the sugar, corn starch, salt and lemon extract. Mix well and keep aside for atleast 10 mins.
After 1 hr, pull out the pie dough from the fridge and transfer the larger one to a floured surface. Use a rolling pin to roll it out into a large circle. The circle should be slightly larger than the diameter of your pie pan. Roll the dough back onto the rolling pin to transfer easily.
Transfer it to the pie pan and press it gently onto the pan. Now, add the strawberry filling and spread it out evenly.
Similarly, roll out the other dough disc as well. Use a ruler and a sharp knife / pizza cutter to cut it into 1/2 inch thick strips.
Now we will have to weave the lattice pattern. Refer closely to the pics below or the video above when in doubt.
Take alternate strips of dough and cover the top of the pie leaving about 1/2 inch space between. Make sure the large strip goes in the center of the pie pan. Fold back alternate strips half way through. Now place a large strip of dough cutting across the already placed strips. Return back the folded strips to original position. Now, similarly fold back half way the other set of strips. Place one more large strip of dough cutting across and then return back the folded strip to original position. Repeat the same procedure until the whole pie pan is covered.
Now use your fingers to bind the edges of strips on top with the bottom pie crust layer. Also pinch the edges to form a wavy pattern.
Preheat oven to 400 F. Optionally brush the top of the pie crust with milk or melted butter. This will give you a nice golden color while baking. Bake the pie in the preheated oven for 15 mins. Then reduce the temperature to 350 F and bake for an additional 30 mins or until the pie top is nicely golden. Take out the pie from the oven and leave it to rest for atleast 2-3 hours before slicing.
Enjoy, with an optional topping of vanilla ice cream or whipped cream.
- Use cold butter and ice cold water for the pie crust dough. Only then you would get a flaky crust.
- Do not over work the dough for the pie crust.
- Putting the pie crust in the refrigerator for atleast 1 hr will help you while rolling out.
- The strawberry will ooze out liquid after mixed with sugar and while resting. You can leave out the excess liquid while filling the pie. Alternatively, you can cook your strawberry filling in a small pan until dry. Then fill it in the pie and bake.
This is a sponsored post written by me on behalf of Bob’s Red Mill.