Summer fresh strawberries, lemon & vanilla and a simple lattice pie crust come together for my delicious mini strawberry lattice pies.
For two 4-inch Mini Strawberry Lattice Pies you will need a pie crust recipe which yields for one 9-inch crust which is enough dough including the lattice on top.
When filling the pie crusts with the strawberries, I did not use all the liquid. You want a crisp and flaky pie crust and not a soggy bottom.
Mini Strawberry Lattice Pies
Summer fresh strawberries, lemon & vanilla and a simple lattice pie crust come together for my delicious mini strawberry lattice pies.
Ingredients
- - For the crust:
- 156 g all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 113 g cold unsalted butter
- 2 tablespoons ice water
- - For the filling:
- 380 g fresh strawberries hulled and sliced in small pieces
- 50 g granulated sugar plus some for topping
- 40 g brown sugar
- 2 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- - For the crust:
- To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.
- Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
- Add the water and mix with a fork just until the dough pulls together.
- Form dough into a 3/4" thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- - For the filling:
- To prepare the filling, combine the strawberries, lemon juice, granulated & brown sugar, vanilla and corn starch in a large bowl. Toss together, and let stand for about 10 minutes.
- - To assemble the pie:
- On a well-floured surface, roll the bottom crust 1/8" thick and about 7" in diameter. I used a 6" bowl to cut out two rounds of dough. Transfer dough into well buttered pie dish.
- Spoon filling into piecrust.
- Roll out the top crust in the same manner. Use a pizza slicer or knive to slice the dough into 1/2" wide strips and weave the crust strips on top of the pie. Place in the fridge to chill again.
- To finish, preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place pies on baking sheet, then sprinkle with sugar and bake for 15 minutes, then reduce the temperature to 350°F and bake the pies for 20 minutes more, or until the crust is golden and the strawberry filling is bubbling.
- Remove from the oven and allow to cool completely before serving.
Notes:
- For an intense yellow-golden color with a shiny finish – brush your unbaked pie with a beaten whole egg
- How to make a lattice pie crust – check out the cooking lesson from The Kitchn.
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