Okay I feel like I’ve been teasing with this pie. I’ve made it as hand pies, a galette but only now have I made it in classic pie form. I just cannot get enough of this flavour combination (and strawberries are treating me well while I wait for other berries to come into season).
I tried a more freeform lattice on this pie – a few braids thrown in, smaller strips and treating two strips as if they are one. Again, this is what I love about pie. There are so many options for decoration and it’s strictly up to you, be creative!
Now for a fun fact, I’ll be doing a demo of this pie on Global News The Morning Show on Thursday June 15th! If you want to catch a first hand glimpse of how you can make it, tune in at 8:50am. I’ll also post a link to the clip afterwards. Exciting!
**Update – check out the bottom of this post for details on #strawberriesarethejam!
- 2 1/2 cups all-purpose flour
- 1 tsp sea salt
- 1 tbsp sugar
- 1 cup butter (straight from the fridge, cut into 1 inch pieces)
- 1 cup cold water
- 1/4 cup vinegar (I use cider vinegar, mix it in the water)
- 5 cups strawberries, hulled and sliced into quarters
- 3 tbsp plus 1 tsp white sugar
- 2 tbsp fresh lemon juice (about half a lemon)
- 2 1/2 tsp freshly grated ginger
- 1/2-2/3 cup packed brown sugar, depending on your preference for sweetness
- Pinch cardamom
- Pinch allspice
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 3 tbsp ground arrowroot
- 1 tsp flour
- Egg wash (1 Egg plus 1/2 tsp of water)
- Raw sugar, for sprinkling
To make the crust, mix together flour, sugar and salt. Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.
Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand. Continue to add a little at a time and mix and squish with your hand until a large dough ball forms. If you need to get a bit more binding, add a bit of water to your fingers to help it along. Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together. Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.
Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).
Fold the rolled out crust in half and set into a buttered 9 inch pie pan. Unfold gently and settle the bottom of the crust into the corners.
Roll out the other dough disk and cut into 8 evenly sized strips with a paring knife or pizza cutter. This will be your lattice. Refrigerate strips and crust lined pan for 30 minutes. (To create this lattice design, turn 3 of those strips into braids and cut the other 5 in half again).
To make the filling, sprinkle hulled and quartered strawberries with 3 tbsp white sugar, gently toss and allow to macerate for 30 minutes. This releases the strawberry juices and makes for a more flavourful pie.
Once macerated, drain excess strawberry juices (be sure to save for cocktails!) and sprinkle on grated ginger and lemon juice, stirring gently to combine. Add brown sugar, spices, salt and arrowroot and stir until fully incorporated.
Remove pie shell from fridge and sprinkle 1 tsp each of flour and sugar on the bottom to keep the crust from getting soggy. Pour in filling.
To make the lattice, arrange a braid in the middle going vertically and cross two thin strips over it horizontally. Place two thin strips over the horizontal strips on each side of the braid. Place one more braid on the far right under the horizontal strip, like below.
Lift the bottom pieces of the two braids and place two thin strips going horizontal, like below.
Repeat on the top side – once with the braids and once with the thin strips and the pie will look like below.
Roll the crust overhang over top of the ends of the lattice strips, like a crust wall trimming any overhang if you feel you need to. Make sure the “wall” is sealed well so it doesn’t unroll while baking.
To crimp the edge of the crust, “pinch and push” using your thumb and pointer finger and other thumb, like below:
Place the pie in the fridge for 10 minutes and preheat the oven to 425F.
Remove pie from fridge and brush with egg wash and sprinkle with raw sugar to your liking. The egg wash ensures the pie is nicely browned.
Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes until the pie crust is starting to set and brown. Reduce the oven heat to 375F and bake for 30-35 minutes until the crust has browned and juices are bubbling throughout the pie. Let cool for 2-3 hours and enjoy!
**As part of the #strawberriesarethejam collaboration, a bunch of fabulous Instagrammers and bloggers have come together to share our favourite recipes featuring strawberries! Here’s a list of recipe links to use all the strawberries you can this season:
Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches