Breads + Pastries, Desserts + Sweets, Food + Drink, Vegetarian Recipes

Lattice Top Strawberry Pie

May 23, 2014 by Laura

Lattice Top Strawberry Pie | Fork Knife Swoon

A good part of the morning was spent dusted with a fine layer of flour, dotted with butter, and rolling out pastry for a fresh strawberry pie. The strawberries, picked earlier that morning, just down the road, were perfectly ripe, on the verge of being overly so, and filled the kitchen with their sweet, musky aroma. I tossed them with a bit of good vanilla, a few spoonfuls of sugar, and a liberal splash of viscous, aged balsamic vinegar to enhance their natural sweetness, but really, the berries were just about perfect as is, as tends to be the case with peak season fruit.

Lattice Top Strawberry Pie | Fork Knife SwoonLattice Top Strawberry Pie | Fork Knife Swoon

My hometown lies in the heart of California’s strawberry country; Oxnard to the south is on of the top strawberry producers in the U.S., and Santa Maria to the north is not far behind. Along the freeway are fields and fields of berries growing much of the year. In the spring and summer, my dad found a habit of stopping on his way home from work to buy big flats of strawberries, freshly picked and sold roadside at small stands or from the backs of pickup trucks. We would eat them straight from the baskets, devouring them before they ever might have been destined for pie (or any other dessert).

Lattice Top Strawberry Pie | Fork Knife SwoonLattice Top Strawberry Pie | Fork Knife SwoonLattice Top Strawberry Pie | Fork Knife Swoon

Here in North Carolina I’ve been buying strawberries from our local farm stand like crazy too, BUT, since I’ve been away for a while, I wanted to make you something special with my unbelievably sweet berry haul. I kept thinking (dreaming!) about a lovely, flaky-crusted pie filled with strawberries and adorned with a sweet lattice top. Yes, I may be trying to bake up your forgiveness for my lingering absence with pie. I hope you don’t mind…

Lattice Top Strawberry Pie | Fork Knife SwoonLattice Top Strawberry Pie | Fork Knife Swoon

 

Lattice Top Strawberry Pie
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 8 Servings
Ingredients
All Butter Pie Crust
  • 2-1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 cup (2 sticks) unsalted butter, very cold (frozen is okay)
  • 1 tbsp apple cider vinegar
  • 7-10 tbsp ice water
Strawberry Pie
  • 2 9-inch pie crusts
  • 5-6 cups strawberries, hulled and halved or quartered
  • 1/2 cup + 1 tsp granulated sugar, divided
  • 1/4 cup (packed) light brown sugar
  • 1 tbsp good-quality balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine grain sea salt
  • 3 tbsp arrowroot starch*
  • 1 tsp all-purpose flour
  • butter, for greasing
  • optional: egg wash (1 egg yolk plus 1 tbsp cream or milk)
  • optional: Demerara sugar, for sprinkling.
Instructions
All Butter Pie Crust
  1. Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use. Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse 5 to 6 times until the butter is evenly distributed, with the largest butter bits about the size of large peas. Add the vinegar and ice water, pulsing once between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.
  2. Turn the dough out onto a clean, lightly floured work surface and divide into two halves. Form each half into a round disk, working quickly and being careful not to over-handle the dough. Wrap each disk tightly in plastic wrap. Refrigerate the dough for at least 30 minutes prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or - if wrapped very tightly in plastic wrap - about a month in the freezer.
Strawberry Pie
  1. Prepare the bottom crust: Remove one disk of dough from the fridge. Wait about 5 minutes for the dough to warm slightly and become pliable. Meanwhile, generously butter the pie pan. Set aside.
  2. Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin - I prefer to use a French (tapered) rolling pin - start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don't be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
  3. Continue rolling until the dough is about 2-inches larger in diameter than your pie pan and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.
  4. Gently transfer the dough to your buttered pie pan, being careful not to pull or tear the dough. Use your fingers to gently fit the dough against the sides and bottom of the pan. Using kitchen shears, trim the overhanging dough, leaving about an inch of excess (from the edge of the pan). Place in the fridge.
  5. Prepare the filling: In a large mixing bowl, stir together the 1/2 cup sugar, brown sugar, balsamic vinegar, lemon juice, vanilla, salt and arrowroot starch. Add the strawberries and gently stir to combine. Set aside for at least ten minutes.
  6. Prepare the top crust: Roll the second disk of dough out as directed above, to about 10-inches in diameter and 1/8-inch thick. Use a pastry cutter, sharp knife or pizza wheel to cut out 8-10 equal-width strips for the lattice top. Discard (munch on) the pie scraps. Set aside.
  7. Assemble the pie: Sprinkle the bottom crust with 1 tsp each sugar and flour. Fill the bottom crust with the strawberry mixture. Weave your lattice crust across the pie and crimp the edges. There is a great tutorial on weaving a lattice, complete with pictures, here. Place the pie in the refrigerator to chill for 10-15 minutes.
  8. Bake the pie: Preheat the oven to 400 degrees F. Brush the pie pastry with the egg wash and sprinkle with demerara sugar (if using). Bake for 20-25 minutes on a nonstick or parchment paper lined rimmed sheet pan on the bottom rack of the oven until the crust is golden brown. Turn the oven temperature down to 375 degrees F., move the pie to the middle rack, and bake for an additional 30-35 minutes until the filling is bubbly and the pie is golden brown and cooked through. Use a pie crust shield or aluminum foil tent as necessary to prevent the crust from burning.
  9. Remove from the oven and let the pie sit on a baking rack to cool to room temperature (at least an hour) before slicing. This will allow the filling to fully set up. Serve warm or at room temperature with big scoops of vanilla ice cream. Will keep for up to a day at room temperature or up to week in the refrigerator.
Note from Laura
I've tested multiple pie thickeners and have found that arrowroot starch (a natural plant starch) works the very best. Unlike cornstarch, which can become cloudy and gummy, arrowroot creates a smooth, shiny sauce without a noticeable added taste. As a second choice, you can also substitute (blended) instant tapioca pearls.

 

19 Comments

  • Reply Sara Jones July 5, 2014 at 4:46 pm

    Hi! I made this pie and it was delicious–the flavor is amazing! Here’s my question: I did this with gluten free pie crust (used a different recipe for the crust obviously), and making the lattice was difficult because of the lack of elasticity from the gluten-free-ness. I can’t manipulate the dough much without it breaking into pieces. If i were to make this with an entire top crust, would that change the baking time or any other aspects of the recipe? Thank you!!

    • Reply Laura July 12, 2014 at 2:30 pm

      Hi Sara! I’m so glad you liked the recipe! I don’t think that using a full top crust would change the recipe/method, although I’m not sure about the cooking times with the GF crust… I would just check it more frequently while it’s baking. Pie is pretty darn forgiving. Watch the crust for proper browning and make sure the strawberry filling is bubbling and you’re pretty much guaranteed to have a good pie :)

  • Reply Jaclyn June 12, 2014 at 12:02 am

    So pretty! I’m dying over all these gorgeous pictures! Not to mention what a perfect pie!

    • Reply Laura June 17, 2014 at 6:30 pm

      Thank you so much, Jaclyn!!

  • Reply Just Pie | La Pêche Fraîche June 10, 2014 at 9:32 am

    […] Lattice Top Strawberry Pie… No. Words. Those photos! Simply breathtaking.  This is by far the most beautiful post […]

  • Reply Heather @ My Overflowing Cup June 10, 2014 at 12:04 am

    Your pictures are stunning! Thank you for the recipe. You’ve got a follower in me.

    • Reply Laura June 17, 2014 at 6:30 pm

      Thank you so much, Heather! Thanks for reading!

  • Reply The Friday Four: Berry Pies June 6, 2014 at 4:03 am

    […] […]

  • Reply Annalise @ Completely Delicious June 1, 2014 at 8:33 pm

    Simply gorgeous, strawberry pie is my fave!

    • Reply Laura June 5, 2014 at 9:16 am

      Thank you so much, Annalise!!

  • Reply dina May 26, 2014 at 4:13 pm

    your photos are great. the pie looks beautiful!

    • Reply Laura May 27, 2014 at 7:27 am

      Thank you so much, Dina!

  • Reply Liz May 25, 2014 at 1:21 pm

    A beautiful pie. Thank you and have a Great Weekend!

    • Reply Laura May 25, 2014 at 2:55 pm

      Thank you, Liz! Have a great weekend too!

  • Reply Coconut Whipped Cream and Macerated Berry Parfaits - Fork Knife Swoon May 25, 2014 at 8:58 am

    […] fruit-based dessert. If for no other reason than it requires little to no cooking. No oven, no baking, little time to labor over in the kitchen, which, wouldn’t you know it, is consistently the […]

  • Reply Jocelyn (Grandbaby Cakes) May 23, 2014 at 6:45 pm

    This pie is serious perfection! I am in love!

    • Reply Laura May 25, 2014 at 12:36 pm

      You are too sweet, Jocelyn. Thank you!

  • Reply Katrina @ Warm Vanilla Sugar May 23, 2014 at 6:43 pm

    This pie is a total stunner!! Love it!

    • Reply Laura May 25, 2014 at 12:36 pm

      Thank you, Katrina! <3

    Leave a Reply

    Rate this recipe: