Lattice Top Strawberry Pie

The very best pie that we ever had was years back in Watsonville. We picked strawberries and in the ranch they bake fresh pies and sell them by the slice or whole pies. We bought a slice and later bought another pie. It can be described as bites of heaven. The berry pie used to be very juicy and my daughter loved it. Every year we made a point to go there just for the pies. Slowly, I started baking them and we enjoy similar pies at home too.

This strawberry pie reminds of the pie we had in the ranch. I am sharing tis for Pi(e) day celebration. Today is March 14 (3.14), Pi(e) Day. It's perfect to bake and share pies with friends and families after solving some pi equations. If you don't want to solve any, that's also perfectly fine. just head for the best slice of pie and enjoy your day. This time the strawberries were so juicy, made a note to adjust with a tiny bit of flour next time.

There are couple of points to note when you make pies. It is essential to use cold butter, ice cold water, and to refrigerate the dough for an hour. The dough should have bits of butter. This helps in getting a very flaky crust that melts in your mouth. The berries will be very juicy and corn flour should be used to gel them, or else it will be a soggy bottom or runny pie which may not be great. The initial heat is important for the flaky crust. Lower the temperature and cover the pie with a foil to prevent the edges from browning too much. Always keep the pie plate on a lined baking tray. When you bake berry pies, the berries release lots of juice and it would spill inside the oven and would burn and become messy. This helps to avoid the mess and make life a little simpler.

Coleen of The Redhead Baker is hosting today's event for Pi(e) day celebration. Please check here if you would like to participate. I am also linking this to Sundays on Silverado #32 and Create, Bake, Grow, & Gather Part #461.

Ingredients

Makes 1 9-in pie

Pie dough

All-purpose flour - 2.5 cups

Sugar - 2 tbsp

Salt - 1 tsp

Butter - 2 sticks

Ice cold water - 8 tbsp

For the filling

Strawberries -  7 cups, halved

Sugar - 1/2 cup plus a tbsp

Corn starch - 7-8 tbsp

Butter- 1 tbsp

Vanilla - 1 tsp

Salt - 1/8 tsp

Method

Cut the butter into cubes. Add it to the flour. Add sugar and salt. With a pastry cutter, try to blend the butter into the flour. There should be small bits of butter. Sprinkle ice cold water and knead to dough. Divide into two parts. Wrap it tight and refrigerate for 1-2 hours.

In the mean time slice strawberries. Add sugar, corn starch, vanilla, salt, mix and keep in the fridge. 

Preheat the oven to 420 degrees F.  Take one of the dough ball and roll it evenly to about 11 or 12 in circle. Slowly transfer to a buttered pie dish. Adjust and fit the crust. 

Add in the strawberries mixture. With the other part of the dough, roll to a even thickness and about 11-in diameter. Cut strips of 3/4 in. Lay a few strips horizontally on the pie with longer strips in the middle and shorter ones in the ends. Fold alternate strips and lay another strip vertically. Unfold the folded strips and now fold back the ones that were unfolded (alternate ones) for the previous turn. Repeat this and begin to weave a lattice structure. Trim and fold the edges or press with a fork for a decorative design. Brush with milk. Chop 1 tbsp butter and add to the strawberries on top.

Keep on a parchment lined baking tray. Bake for 15 minutes. Reduce to 350, cover with a foil and bake for 40-45 minutes, until the crust is golden brown and the filling bubbly. For the last 10 minutes remove the foil to get the golden brown crust.

Cool for at least 2 hours. Serve warm by popping it into oven covered for a few minutes.

Serve with vanilla ice cream, if preferred.

More Recipes for Pi(e) Day

• Chocolate S'mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy's Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen's Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients