Lattice-Top Strawberry Pie

Lattice-Top Strawberry Pie

I made this pie three times this spring using fresh strawberries. Been a long time since I made a pie crust from scratch but worth the effort.


The crust:

• 2 1/2 cups all-purpose flour, plus some for dusting the board
• 2 teaspoons plus 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1/2 cup cold unsalted butter, cut in small pieces
• 6 tablespoons cold vegetable shortening
• About 6 tablespoons ice water
• 1 egg, lightly beaten

The filling:

• 3 pints fresh strawberries, hulled and halved
• 3/4 cup sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon cold unsalted butter, cut into small pieces

Preparation

1. To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Gently press the dough into a ball. Wrap in plastic and refrigerate 30 minutes.
2. To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar and flour. Set aside.
3. On a lightly floured surface, roll out half the dough to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1/2-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned, about 30 minutes. 
4. Place on a rack to cool. Cut into wedges and serve.

YIELD One 9-inch pie