In a food processor, place
the flour, salt, and sugar and process until combined. Add the butter
and process until the mixture resembles coarse meal. Add 1/4 cup (60
ml) water and process until the dough just holds together when
pinched. If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic wrap, and refrigerate for
about one hour.
After the dough has chilled sufficiently,
remove one portion from the fridge and
place on a lightly floured surface. Roll the pastry into a
12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness,
keep lifting up and turning the pastry a quarter turn as you roll.)
the dough in half and gently transfer to a 9 inch (23 cm)
pie pan. Trim the
pastry to an edge of 1/2 inch (1.5 cm). Cover and refrigerate while you make the filling. Remove the second round of
pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel or
sharp knife, cut the pastry into 3/4 inch (2 cm) strips. Place
the strips of pastry on a parchment lined baking sheet, cover with plastic
wrap, and place in the fridge for about 10 mins.
Preheat the oven to 400
degrees F (205 degrees C)
and place the oven rack in
the lower third of the oven. Put a baking sheet on the oven rack.
Filling: In a
bowl mix together the sugar, cornstarch, lemon juice and zest. Place the berries in a large bowl. Add the sugar mixture to
the berries and gently toss to combine.
Pour the mixture into the prepared pie shell
and dot with butter.
Lightly brush the rim of the pastry shell with cream.
Remove the lattice
pastry from the refrigerator and, starting at the center with the longest
strips and working outwards, space the strips about 1 inch (2.5 cm)
apart. Use the shortest pastry strips at the outer edges. Then, rotate
pie plate a quarter turn, and repeat the process with the rest of the
strips. Weave the top strips over and under the bottom strips. Trim
the edges of the strips, leaving a 1 inch (2.5 cm) overhang. Seal the
edges of the pastry strips by folding them under the bottom pastry
crust and flute the edges of the pastry. Brush the lattice pastry with
milk and sprinkle with a little sugar.
Bake the pie for about 20 minutes and then reduce the oven temperature
to 350 degrees F (177 degrees C). Continue to bake the pie for about
35 - 45 minutes or until the crust is a deep golden brown color and
the juices are bubbling. If the edges of the pie are
browning too much during baking, cover with a foil ring or foil. Place the baked pie on a wire rack
to cool for several hours. Serve with softly
whipped cream or vanilla ice cream. Store any leftovers for 2 -
3 days at room temperature.
Makes one 9 inch (23 cm) pie.
2 1/2 cups (350 grams)
1 teaspoon salt
2 tablespoon (30 grams)
granulated white sugar
1 cup (226 grams)
unsalted butter, chilled, and cut into 1 inch (2.5 cm) chunks
1/4 to 1/2 cup (60 - 120 ml) ice
2 cups (1 pint) (480 ml)
2 cups (1 pint) (480 ml)
1 cup (1/2 pint) (240 ml)
fresh strawberries, sliced
(135 grams) granulated white sugar (use a little more or a little less
sugar depending on sweetness of berries)
3 tablespoons (30 grams)
cornstarch (corn flour)
1 tablespoons lemon juice
tablespoon lemon zest (outer yellow skin of the lemon)
1 tablespoon (14 grams) cold
unsalted butter, cut in small pieces