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:



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


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

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 thoughts on “Pie Lesson: Strawberry Lattice Top Pie

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  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

      1. either sourdough montreal style honey poached bagels depending on if starter is ready, or gallettes. I’m kinda nervous!

    1. 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!

      1. 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!

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

  2. 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!

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