Strawberry Lattice Pie
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Hello, hello! Get ready to be swept off your feet by this gorgeous pie that not only looks like a dream but tastes like pure bliss! The enchanting color from Suncore Foods® Red Beet Powder shines beautifully, highlighting the delicious, juicy strawberries that are in full swing this season. Just take a moment to admire those intricate lattice designs—each slice is a work of art! This delightful treat embodies all the joy of spring and summer combined. Prepare to indulge in flavors that make your heart sing and your taste buds dance. Who could possibly resist such a heavenly dessert? Grab a fork and join us on this sweet adventure; we promise you won’t regret it!
A 22cm (9") Pie
Crust (you'll need 2x this recipe to make the base and the lattice crust):
375g (3 cups) all purpose flour
30g (2 tbsp) light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
180g cold unsalted butter, cubes refrigerated (For Vegan, replace butter with vegan butter (stick) and egg wash with plant milk.)
80 ml (1/3 cup) ice water *May vary +/- 10 ml
Egg wash + granulated sugar
To make the color dough, add Suncore Foods® Red Beet Powder to the dry ingredients
Filling:
750g fresh strawberries
30g (4 tbsp) cornstarch
100g (1/2 cup) granulated sugar
1 pinch salt
2 tablespoons lemon juice
1 tsp lemon zest
1 tsp vanilla bean paste
Click Here for Step-by-Step Directions ▼
1. To make the crust, add flour, sugar, lemon zest and salt to a food processor and pulse to combine. Add cold butter and blend until crumbly. Add 1 tbsp of ice cold water at a time until the dough is soft and sticks together when pressed between your fingers.
2. Refrigerate for at least 1h.
3.To make the lattice crust, prepare the same recipe and add
Suncore Foods® Red Beet Powder. Refrigerate for at least 1h.
4. Preheat the oven to 190C degrees.
5. Combine all the filling ingredients and set aside.
6. Roll out the plain dough to 5mm and cover the bottom of the tart pan. (I use a pan with removable bottom for easy removal).
7. Spread the filling over the crust evenly.
8. Roll out the colored doughs to 3mm and cut into even strips. Divide each strip into 3 thinner stripes and braid them together. Place the braids over the pie into a lattice pattern.
9. Brush with plant milk and sprinkle with granulated sugar.
10. Bake for 45-50 minutes until golden brown.
11. Let cool down and serve with vanilla ice cream!
