Strawberry Pie with Lattice Top

Our strawberries are starting to turn red.  We even got to eat a few of them today!  And when it is strawberry season, I love strawberry pie.  {Hey, I love strawberry pie even when it isn't strawberry season!}

I made this pie from fresh strawberries we found at the market.  I love making this crust - it looks fancy, but it is really quite easy.  Let me show you how:


Strawberry Pie


Ingredients:

• 2 (9 inch) unbaked pie crusts
• 1 1/4 cups white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh strawberries
• 2 tablespoons butter

Directions:

Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.

Mix together sugar, flour, and cinnamon. Mix lightly through the berries.

Pour filling into pastry lined pan, and dot fruit with butter or margarine.

Now comes the fun part.  Take the other pie crust and lay it out on a lightly floured piece of parchment paper.

Slice it in even slices.  I chose a fairly wide slice for this pie.

Remove every other slice, leaving the spaces as I did below.

Fold every other strip back half way, and insert a new strip across (perpendicular to) the flat, parallel bars. Drop the folded strips back over the inserted strip.


Next, fold back the alternate strips and add another cross strip, then lay the folded strips flat again. Continue from the center out until you reach the edge of the pie. Then turn the crust and repeat the process on the other half, working again from the center out.

Leave some space between each slat for the filling to show through and vent. You'll end up with something like this.  You may want to slide the slices together a bit more, depending on how you want the pie to look when it is done.

Finally, slide the woven crust on top of the pie to cover your filling.  {I would have had a picture of that, but I didn't have enough hands!}

Now crimp the edges.

Bake for 35 to 45 minutes, or until the crust is slightly browned.

You'll want to wait until the pie is mostly cooled to slice it - otherwise it will be a juicy mess.  Still tasty though!

Tasty, beautiful, and people will think it took ages.  Only you need to know how easy it is to make a lattice crust!

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