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.
Youtube Video
Ingredients
For Pie crust :
- 2 ½ Cups Bob Red Mill's Organic Unbleached White Flour
- ¾ tsp Salt
- 2 Tbsp Sugar
- 1 stick Vegan Butter | Regular Unsalted Butter (cold)
- 6 Tbsp Ice Cold Water (more if needed)
For Strawberry filling :
- 6 Cups Fresh Strawberry (Halved / Quartered)
- ¾ Cup Sugar (adjust based on sweetness of strawberries)
- ¼ Cup Corn Starch
- 2 Tbsp Lemon Juice (Freshly squeezed)
- a small pinch Salt
Instructions
- 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 (¼ 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 ½ 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 ½ 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.<br>
Notes | FAQ
- 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.
