Curtis Stone’s no-weave strawberry lattice pie
Impress friends and family with this sweet strawberry pie. Pair the golden crust and fruity filling with vanilla ice cream for the perfect dessert.
Note: + 1 1/4 hours chilling & 30 mins cooling time
- 1 1/4 cups (185g) plain flour
- 3/4 cup (165g) caster sugar, divided
- 1/4 tsp sea salt flakes
- 125g chilled unsalted butter, chopped
- 2 tbs chilled water
- 1/4 cup (35g) cornflour
- 1kg strawberries, halved
- 1 lemon, rind finely grated, juiced
- 2 tsp full-cream milk
- 2 tbs demerara or raw sugar
In a food processor, combine the flour, 2 tsp caster sugar and salt. Pulse to blend. Add butter and pulse until mixture resembles coarse crumbs and pea-size pieces of butter remain. Add water and pulse until moist clumps of dough form, adding more chilled water if necessary. Pat dough into a disc and wrap in plastic wrap. Place the dough in the fridge for 1 hour or until firm.
Position rack in centre of oven and preheat to 220°C (200°C fan-forced). Line a baking tray with baking paper. In a large bowl, combine the remaining caster sugar and the cornflour. Add the strawberries, lemon rind and lemon juice. Toss to coat. Transfer strawberry mixture to a 22cm, 4-cup (1L) pie dish.
n a lightly floured surface, roll out the dough to a 30cm disc. Cut dough into 5cm x 4cm rectangles. Arrange dough pieces in rows over strawberry mixture, slightly overlapping. Lightly brush the dough with milk and sprinkle with the demerara or raw sugar. Place in the fridge for 15 mins to chill.
Place pie dish on lined tray. Bake for 35 mins or until the crust is light golden. Reduce oven temperature to 175°C (155°C fan-forced) and bake for 35 mins or until crust is deep golden, covering with foil to prevent overbrowning if necessary. Transfer pie to a wire rack for 30 mins to cool before serving.