Mom’s Strawberry Pie

A strawberry lattice pie is a delightful dessert that’s perfect for showcasing fresh strawberries for Mom this Mother’s Day. Here’s a recipe to guide you through making one:

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup ice water

For the Filling:

• 5 cups fresh strawberries, hulled and sliced
• 3/4 cup granulated sugar (adjust based on sweetness of strawberries)
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Additional sugar for sprinkling

Instructions:

1. Prepare the Pie Crust:

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces.
3. Gradually add the ice water, a few tablespoons at a time, mixing with a fork, until the dough begins to come together. Be careful not to overwork the dough.
4. Divide the dough into two equal portions, shape each into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm.

2. Prepare the Filling:

1. In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss until the strawberries are evenly coated. Set aside.

3. Assemble the Pie:

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out one disc of pie dough into a circle large enough to line a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently into the bottom and up the sides.
3. Pour the strawberry filling into the prepared pie crust, spreading it out evenly.
4. Roll out the second disc of pie dough into a similar-sized circle. Using a sharp knife or pastry wheel, cut the dough into strips for the lattice crust.
5. Lay half of the strips over the pie filling in one direction, spacing them evenly apart.
6. Fold back every other strip halfway, then place a new strip perpendicular to them.
7. Unfold the strips over the new one. Fold back the strips that were not folded back originally.
8. Continue this process, alternating folding back strips and adding new ones, until the lattice is complete.
9. Trim any excess dough from the edges and crimp them to seal the pie.
10. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the lattice crust with the egg wash.
11. Sprinkle the lattice crust with a little sugar for added sweetness and texture.

4. Bake the Pie:

1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
2. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil or a pie shield halfway through baking.
3. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving.

Enjoy your homemade strawberry lattice pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat!