Pie Lesson: Strawberry Lattice Top Pie

My wonderful friend Amy over at huckleberryandco, who is a baker, gluten-free cookbook author, elite level clarinet player, chair caner and all-around creative genius, recently gave me a pie lesson.  We had so much fun visiting between the various stages of the recipe, talking about Tennessee (where she’s from), motorcycles (her beau has 5 vintage bikes); making tinctures and salves (she’s also a medicine woman!); and of course taking a lunch break for punk tacos at Tacos Puntas Cabras.

She taught me how to gently roast berries to get them to release their juices; to save the syrup for sodas or other creative concoctions; how to properly roll my crust; how to dock the bottom crust; how to “spank” herbs to release their flavor; and, how to weave a top crust.

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Here’s the Recipe:

INGREDIENTS:

Crust:

  • 3 cups flour
  • 12 tbsp. unsalted butter, cubed and chilled
  • 1½ tsp. sea salt
  • 1 tsp. sugar

Filling:

  • 3 lb. strawberries, sliced
  • 1 Tbsp sugar
  • 2 Tbps lemon basil
  • 2 tbsp. heavy cream

Preparation:
1. Pulse flour, butter, and 1 tsp. salt and 1 tsp. sugarin a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

2. Heat oven to 425°. Take herbs and slap each leaf between palms of hands, then thinly slice.  In a bowl, toss together remaining salt, berries, sugar, herbs, and set filling aside. Roast strawberries in foil on a cookie sheet for about 10 minutes.  Let cool.  Unwrap dough; roll both into 11″ wide and 1/8″ thick circles. Transfer one circle to a 9″ deep-dish pie pan; dock crust by pricking with a fork 3 or 4 times; mound filling inside. Cut ¾”-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.

31 Comments on “Pie Lesson: Strawberry Lattice Top Pie

  1. That was so wonderfully done! You know, here in Belgium, we have a special utensil to make these easily with it! I will email this to my father! He will love this step-by-step guide & included is a wonderful tasty recipe too! 🙂 xxx

  2. I loved the spanking the herbs part ;). Was the bottom fluffed up enough;). Lol! Jokes apart. Loved the pie and all the tips. Might try the mini versions! Thanks for the share Sue :).

    • sure thing, glad you enjoyed the post! Pies are always fun, even though I have got to get on the healthier food bandwagon because my hub says he’s getting fat!!!! Haha!

      • Yeah but he’s not fat just getting a little belly. How can you get fat when you run like a million miles a week? not to mention swimming, walking, weightlifting, etc. Oh, makes me tired just thinking about it!

      • Oh wow! Hats off to him! My husband is on the other end and even though of my constant nagging, doesn’t bother for his health!

      • well it’s always something right? I was taught to totally focus on the positive which is a great gift!

  3. How fun, Sue! Tell me, how do you spank herbs?! Hehehe. That pie looks amazing! You will have to show me how to make a proper strawberry lattice pie one day!

    • Absolutely, it’s so easy, even though I was getting lazy towards the end and didn’t really want to do it!

  4. Wow, very nice post! I have been wanting to make a lattice pie for the past two weeks with all the cherries in the markets. Lovely photographs, fabulous color scheme…

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