Strawberry & Raspberry Lattice Pie
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Wooops, we did it again! We couldn’t resist the charm of crafting another beautifully latticed pie that’s bursting with sweet and delicious strawberries and raspberries. How can anyone say no to such a stunning treat? Each slice is perfectly baked with love and adorned with our vibrant Suncore Foods® edible flowers, adding an enchanting touch to every bite. It’s such a delightful twist on the classic pie, making it easy and fun to elevate your baking game. Want to create this masterpiece yourself? Check out the recipe at www.SuncoreFoods.com and don’t forget to grab our colorful edible flowers for all your baking adventures. Your creations will look as delightful as they taste! It's time to bring some joy into your kitchen!
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 purple dough, add Suncore Foods® Peony Buds and Suncore Foods® Rose Buds to the dry ingredients
Filling:
500g fresh strawberries, sliced
250g fresh raspberries
1 tbsp lemon juice
100g light brown sugar
2 tbsp corn starch
2 tsp vanilla bean paste
Click Here for Step-by-Step Directions ▼
1. Make the dough (you'll need 2x this recipe to make the base and the lattice crust).
2. Cut butter into cubes and refrigerate while you prepare the ingredients.
3. Add flour, salt and sugar to a food processor and pulse a few time to combine. Add cold butter and pulse 7-8 times until it looks crumbly. Add ice water 1 tablespoon at a time, pulsing once after each addition.
4. When you've added all of the water, pulse until the dough starts to come together (7-10pulses). (In dry climate/season you may need to add some more water.)
5. Transfer dough to a lightly floured surface and bring the dough together without kneading. Wrap and refrigerate for 1h.
6. Make the Filling — Wash, dry and cut strawberries. Add them to a bowl together with the raspberries and remaining ingredients. Stir a couple times with a spatula then set aside.
7. Preheat oven to 190C degrees.
8. Roll out plain dough into a round, large enough to cover the bottom and sides of the pan.
9. Roll out second dough into a rectangle and place edible flower petals on top. Gently press
Suncore Foods® Peony Buds and Suncore Foods® Rose Buds with rolling pin. Cut dough into strips for the lattice crust.
10. Place filling over the base crust and cover with the strips into a lattice pattern.
11. Brush with egg wash and sprinkle with granulated sugar.
12. Bake on the middle-low rack of the oven for 45 minutes.13. Let cool down completely before slicing!
