One of our family traditions is to go strawberry picking in June. This year, we were able to pick them at the organic farm that produces our CSA share. The berries were absolutely perfect. The farm also grows many different varieties of berries, so it was fun to pick from different areas of the patch. We kept buying more containers to fill! We went home with eight quarts. 🙂
First, I made the “mandatory” Strawberry-Vanilla Bean Jam and Strawberry Shortcake Cookies. I also make strawberry pancakes and strawberry muffins. Of course, I had to try something new to make with my precious berries. This lattice-top pie was it. Lucky for us, I also had enough berries to make Strawberry Gelato as well. All delicious!
This recipe was adapted from The New York Times. I adapted the recipe by using an all-butter crust from Martha Stewart. I also used an additional cup of berries in the filling, used a 6-piece lattice crust, and sprinkled the top crust with turbinado sugar prior to baking. I also covered the edge of the pie throughout the baking time to prevent over-browning.
Fresh and fabulous. 🙂
Yield: one 9-inch pie, serves 8 to 10
For the Pate Brisee:
- 2 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- coarse salt
- 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 to 2/3 cup ice water
To Prepare the Crust:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined.
- Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.
- Drizzle 1/3 cup ice water (5 tablespoons) evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. (I made the crusts a day in advance.)
For the Filling:
- 2 ½ pounds fresh strawberries, hulled and halved to make 6 to 7 cups
- ¾ cup sugar
- 1 tablespoon fresh, strained lemon juice
- 4 T cornstarch
- pinch of coarse salt
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 egg, lightly beaten
- turbinado sugar, for sprinkling
- vanilla ice cream, optional, for serving
- Preheat the oven to 425 degrees, preferably on convection.
- Make the Filling: In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
- Between layers of plastic wrap or 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 (I cut mine into 6 pieces with a fluted pastry wheel) and weave a lattice top over the filling. Trim and crimp the edges.
- Brush the egg over the crust and sprinkle with turbinado sugar.
- Cover the edge of the crust to prevent over-browning.
- 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, with or without vanilla ice cream, as desired.
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