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Fresh Strawberry Lattice Pie
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Fresh Strawberry Lattice Pie

Author: Marinka
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.
Prep Time15 minutes
Cook Time50 minutes
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Servings: 9 inches

Ingredients

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

Instructions

  • 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.

Notes

  1. 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
  2. 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.
  3. 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: 332kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 161mg | Fiber: 3g | Sugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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