Strawberry Lattice Crust Pie

As I shared earlier this month, it's been a kitchen goal of mine to make a lattice crust pie, so a couple of weeks ago I set out to do just that. I didn't have a whole lot of time during Madeleine's nap, so I opted for strawberry pie, which was really easy to throw together. My trick in making pies is that I make the pie crust dough ahead of time. In this case, I had made the dough before Madeleine was even born and had it wrapped well and sitting in the freezer. After thawing the dough in the fridge until it was ready to roll out, this pie came together in no time. And to my surprise, making the lattice crust was very easy following the tips I've linked below! Strawberries are still on sale at my grocery store, so snatch some up and make this pie to celebrate the last few weeks of summer!

Strawberry Lattice Crust Pie
pie crust dough for 2 9-inch pie crusts (I doubled this recipe)
5-6 cups fresh strawberries, hulled and sliced in half
1/2 cup sugar
1/3 cup packed brown sugar
1/4 cup cornstarch
large pinch of salt
2 Tbsp fresh lemon juice
1 egg, beaten

In a medium bowl toss together strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.

To assemble the pie, on a well-floured surface, roll the bottom crust 1/8" thick and about 12" in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Spoon filling into piecrust.

Roll out the top crust in the same manner. Use a pastry cutter (or pizza slicer) to slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Use this guide to help you.

To finish, place a rack in the center of the oven and preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Brush the egg wash over pie crust, then sprinkle with granulated sugar.

Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350 degrees and bake the pie for 30 minutes more, or until the crust is golden and the filling is bubbling. Remove from the oven and allow to cool completely before serving.

source: pie recipe from joy the baker