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Strawberry and Lemon Lattice-top Pie

Large strips of woven dough make for a rustic looking dessert pie containing a delightful filling of strawberries and lemons.

Strawberry and Lemon Lattice-top Pie
Large strips of woven dough make for a rustic looking dessert pie containing a delightful filling of strawberries and lemons.
Ingredients
  • 1 quantity flaky pastry
  • all-purpose flour (for surface flouring)
  • 1½ cups sugar
  • ¼ cup cornflour
  • pinch salt
  • 900 g strawberries, hulled, quartered
  • 2 lemons, very thinly sliced, seeds removed
  • ¾ tablespoon rice vinegar (unseasoned)
  • 1 large egg
  • 1½ tablespoons demerara sugar(see note 2)
Instructions
  1. Roll out a disk of dough on a lightly floured surface to a 34cm round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 34cm round (about 6mm thick). Cut second round into 4 strips, about 6cm wide. Stack strips on top of first round of dough, separating with a sheet of parchment. Chill while you prepare filling.(see note 3)
  2. Preheat oven to 175°C. Combine sugar, cornflour, and salt in a large bowl. Add strawberries, lemon slices, and vinegar. Toss to coat fruit evenly in sugar mixture, separating lemon slices that stick together.
  3. Beat egg with 1 teaspoon water in a small bowl just to blend. Lift parchment with strips of dough onto work surface. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 23cm pie dish. Lift up edges and allow dough to slump down into dish. Trim edges of dough with kitchen shears to even out, leaving at least a 5cm overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash. Scrape in strawberry filling along with any accumulated juices in bowl.
  4. Lay 2 strips lengthwise over pie filling, then arrange remaining 2 strips crosswise across pie, working alternately over and under lengthwise strips to create a lattice pattern. Fold edge of bottom round up and over strips and press to seal. Brush dough with remaining egg wash; sprinkle with demerara sugar.
  5. Place pie pan on a foil-lined rimmed baking sheet (juices may bubble over — this is what the foil is for). Bake until crust is deep golden brown on top and bottom and juices are bubbling, about 1½ hours. Transfer pie to a wire rack and let sit at least 4 hours before slicing.
Notes
1. Pie can be made 2 days ahead. Cover and chill.
2. What is Demerara Sugar ?
3. If you would like a more elegant lattice top see How to Make a Lattice Top for a Pie

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