Mini Strawberry Lattice Pies Recipe

For the crust:

• To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.
• Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
• Add the water and mix with a fork just until the dough pulls together.
• Form dough into a ¾" thick disk.
• Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

For the filling:

• To prepare the filling, combine the strawberries, lemon juice, granulated & brown sugar, vanilla and corn starch in a large bowl.
• Toss together, and let stand for about 10 minutes.

To assemble the pie:

• On a well-floured surface, roll the bottom crust 3/4" thick and about 7" in diameter.
• I used a 6" bowl to cut out two rounds of dough.
• Transfer dough into well buttered pie dish.
• Spoon filling into piecrust.
• Roll out the top crust in the same manner.
• Use a pizza slicer or knive to slice the dough into ½" wide strips and weave the crust strips on top of the pie.
• Place in the fridge to chill again.
• To finish, preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Place pies on baking sheet, then sprinkle with sugar and bake for 15 minutes, then reduce the temperature to 350°F and bake the pies for 20 minutes more, or until the crust is golden and the strawberry filling is bubbling.
• Remove from the oven and allow to cool completely before serving.