Lattice-Top Strawberry Pie
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups all-purpose flour, plus some for dusting the board
- 2teaspoons plus 1 tablespoon sugar
- 2teaspoons kosher salt
- ½cup cold unsalted butter, cut in small pieces
- 6tablespoons cold vegetable shortening
- About 6 tablespoons ice water, more as needed
- 1egg, lightly beaten
- 2½pounds fresh strawberries, hulled and halved to make 6 cups
- ¾cup sugar
- 1tablespoon fresh, strained lemon juice
- ¼cup cornstarch
- Pinch salt
- 1tablespoon cold unsalted butter, cut into small pieces
The Crust
The Filling
Nutritional analysis per serving (8 servings)
493 calories; 24 grams fat; 11 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 6 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Divide the dough in halve and gently press each half into a ball. Wrap both in plastic, flatten into disks, and refrigerate until cold, at least 30 minutes and up to 1 day.
- Step 2
To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
- Step 3
On a lightly floured surface, roll out one dough round to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Place on a rimmed baking sheet to catch any drips and bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes. Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve.
Private Notes
Comments
Managed to get late summer strawberries from Quebec. I substituted 1/4 cup tapioca for the cornstarch and used cinnamon. Lattice crust a must to encourage evaporation of juices in oven. One of the best pies I have made.
After the first ten minutes, cuff the outside of the pie lightly with foil and the edges won't burn. I made this twice, once with fresh strawberries and once with a bag of three mixed berries, frozen. The fresh was better, but both work.
My fiance says this is the best pie I've ever made. I used Melissa Clark's butter pie crust recipe, which I let chill for several hours, and used a slotted spoon to fill the pie - then added several spoonfuls of the filling's liquid after. With the leftover pie crust and filling, I made some mini tarts and practiced my latticing.
I’ve been making this pie since it was printed in the times. Love the flavor. Today, I changed the strategy to prevent the finished pie from drowning in liquid. After hulling and cutting the strawberries into a large bowl I sprinkled them with a pinch of kosher salt and the 3/4c sugar, then let it macerate for 2hours. I carefully scooped the berries into a colander, setting it in/over the bowl to continue to drain. After 1hr I poured the strawberry sugar syrup into a measuring cup. Into the empty bowl, I added the 1T lemon juice, 3T of the strawberry syrup and the 1/4c cornstarch. Mixed well. Added the strawberries back into bowl, gently coated the berries in the syrup/cornstarch mixture. Then added to prepared pie crust. Followed baking instructions except that when I lowered the temp after 15min I set the oven to 325 convection, covered the edges with foil, baked for 40 minutes, removed foil, baked additional 10min. Berries held their shape, pie was juicy, not wet or runny or swimming! Delish, really.
Can I make this days in advance? And if so, how do I store it?
I used the filling with a different crust, but the pie filling was delicious, simple and tasting like strawberries, not jam.