Best 4 Lattice Top Strawberry Pie Recipes

CHERRY AND STRAWBERRY LATTICE PIE

Steps:

• Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
• Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
• Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
• Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
• Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
• Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
• Let cool for at least 3 hours before serving to allow the filling to thicken.

RHUBARB-STRAWBERRY LATTICE PIE

Steps:

• Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
• Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

LATTICE-TOPPED STRAWBERRY-RHUBARB PIE

Steps:

• Make crust:
• Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
• Make filling:
• Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
• Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
• Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
• Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.