March is the month of birthdays for the significant men in my life. Lucky for them because during their birth month, strawberries come into fruition in the Bayou State. I couldn’t resist buying a flat of them, but what do you do with a flat (8 quarts) of strawberries?
You make a pie or two and you have a party, course.
Strawberry Pie with Lattice Crust
2 basic pie crusts (recipe here)
2 quarts strawberries
1 cup sugar
1/4 cup flour
2 pats butter
1 beaten egg (for browning the crust)
Mix two pie crusts. Roll one out and line your pie pan with it. Leave the second one in a ball for now and set it aside.
Rinse and slice strawberries.
Coat them with the sugar and flour then gently spoon them into the pie crust.
Top with two pats of butter.
Now it’s time to prepare the lattice top.
Roll out dough to about 1/8″ thickness.
Use a knife or pastry wheel to cut the dough into 8 slats.
Roll the slats and space them around the pan the way you want them on your pie.
Unroll 4 slats in the same direction over the pie.
Now weave one slat (over, under, over, under) perpendicular to the first 4 slats.
Weave the next slat opposite the previous one (under, over, under, over). Continue with the last 2 slats.
Trim the edges off and create a lip around the edge. The pie will be bubbly, and if any of the juice sneaks its way between the crust and the pie pan, the crust will stick to the pan after its baked. Try your best to keep the juice from overflowing by building up the edge with the dough.
Bake at 350 degrees for 30 minutes.
Remove from oven and brush the egg onto the crust. This will give your crust a nice golden color.
Cover the edges with foil or a crust protector at this point to prevent burning.
Bake for 15 more minutes.
I like it with a dollop of chantilly. Or just plain. There’s no wrong way to eat strawberry pie.