Easy Strawberry Lattice Pie is the perfect Summer Dessert.
I’m going to be honest here I do not make pretty pies (yet!), but they sure are good. For Father’s Day I asked my husband what he wanted for dessert on his special day. He said he wanted a strawberry rhubarb pie. Ok, I thought. I’ve never made one, but I’m sure I can figure it out. The only problem was that I couldn’t find rhubarb anywhere. I tried 4 different stores. Nothing. Guess I missed it being in season. Oh well, I made him this Easy Strawberry Lattice Pie instead. He was very happy with it.
I think the orange juice mixed with the strawberries makes this whole pie. It gives it a nice tart flavor mixed with the sweetness of the strawberries. We gobbled up this pie within a couple of days. It was that good. My husband says this needs to be served with ice cream. I like it with whipped cream.
- Pie crusts of your choice
- 5 cups strawberries, diced
- 1/3 cup brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tbsp. orange juice
- 1 tsp. vanilla extract
- 1 large egg, beaten
- Preheat oven to 400 degrees.
- Roll out one pie crust and line the bottom of the pie pan.
- In a medium bowl, toss together the strawberries, both sugars, cornstarch, orange juice and vanilla extract. Mix until all the cornstarch is dissolved.
- Spoon mixture into the crust. Leave the excess liquid in the bowl. I used a slotted spoon to do this.
- Roll out the top crust and using a pizza cutter make strips that are 1/2 to 1 inch wide.
- Gently thread the strips over and under each other in a weave pattern. Press the edges of the strips into the bottom pie crust edges to seal. Trim excess dough.
- Lightly brush the top of the pie with the beaten egg. Sprinkle with a bit of sugar if you would like.
- Place the pie pan on a rimmed baking sheet and bake for 20 minutes. After the 20 minutes is up lower the oven temperature to 350 and bake for another 25-30 minutes or until done. At this point cover the edges of the crust with foil or a pie crust cover.
- Allow to cool for 3 hours. This will allow the liquid to thicken.
- Serve with ice cream or whipped cream.
Not only do I have a great pie for you today, but I also have a great giveaway to introduce to you. I partnered up with some blogging friends to celebrate the 6th blogiversary of my friend Heather’s blog, Hezzi d’s Book and Cooks. Happy Blogiversary, Heather!
We are giving away a KitchenAid 5 quart Artisan Mixer is your choice of colors! How awesome is that? We are also giving away a great collection of cookbooks that will keep you busy in the kitchen all year long!
This giveaway is open to residents of the United States who are 18 years of age or older. The giveaway begins on 8/1/16 at 12:00am EST and goes through 8/14/16 at 11:59pmEST. Approximate retail value for the mixer is $350. Approximate retail value for the cookbooks is $90. The number of eligible entries received determines the odds of winning. The winner will be selected and e-mailed within 5 days of the end of the giveaway. Winner has 48 hours to respond to the e-mail or another winner will be chosen. The sponsors will not be held liable for any malfunction or damage of the products received.
Special thanks to the bloggers that made this giveaway possible!
Hezzi-D’s Books and Cooks ~~ Pint Sized Baker ~~ Nik Snacks ~~ Confessions of a Cooking Diva ~~ Cindy’s Recipes and Writings ~~ Platings and Pairings ~~ Jenni Field’s Pastry Chef Online ~~ Brunch-n-Bites ~~ Fearlessly Creative Mammas ~~ The Heritage Cook
- Lemon Lavender Cake from Hezzi-D’s Books and Cooks
- No-Churn Neapolitan Ice Cream Cake from Jenni Field’s Pastry Chef Online
- Coconut Dream Cookies from Fearlessly Creative Mammas
- Salty Dog with with Fennel and Rosemary from Platings and Pairings
- Easy Strawberry Lattice Pie from Confessions of a Cooking Diva
- Frozen Hot Chocolate from The Heritage Cook
- Boozy Blackberry Beer Cocktail from Cindy’s Recipes and Writings
- White Chocolate Banana Hoecake from Nik Snacks
- Chocolate Banana Naked Cake from Brunch-n-Bites