Wes requested a pie for the 4th of July after seeing some beautiful lattice top lookers at Central Market the other day. They were lovely! Since I’ve already made a blueberry pie and a peach pie this summer, I thought I would try something different. Perhaps an apple pie, or maybe a blackberry… but then I found a huge sale on strawberries and my decision was made.
Sales sure make tough decisions easier.
Truth be told, I’ve never made a lattice top pie before. The only reason for this is because I usually always put some kind of crumble topping on my pies. Crumbles are absolutely one of my favorite things, so combining them with pies just seems natural to me.
However, one can’t argue with the beauty of a lattice top. Plus I think people feel extra special when served a piece, because they know you put just a little extra work into making their dessert perfect.
Or at least that is what I’m going to choose to believe. It can’t be that far from the truth.
After a bit of internet searching, I started to find that there are hardly any fully cooked fresh strawberry pies out there. There were lots of cold strawberry pies on a graham cracker crust, and then some jello variety of a strawberry pie, but none of those were really doing it for me.
Finally though I stumbled upon an “old fashioned” strawberry pie recipe at Food Republic and decided it was the one.
Well sort of the one. I had to add a few little touches to it to make it extra special. But, it was a great base recipe to work with. I was so pleased with how it came out; it was the perfect finishing touch to our holiday feast on Wednesday.
Check out that chocolate chunk. We all know that strawberries and dark chocolate are a great pair. But imagine the satisfaction you get from biting into a chocolate covered strawberry that has been delicately packaged in a flaky buttery crust. Oh and then topped with homemade whipped cream. Delightful.
|Dark Chocolate Strawberry Pie||
- Pie Dough
- 2 1/2 cups flour, plus 1/2 cup extra for kneading
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup unsalted butter, chopped into small chunks
- 2 tsp vinegar
- 5 tbsp ice cold water
- For the pie
- 5 cups strawberries, rinsed and chopped
- 1/2 cup brown sugar
- 1/2 cup white sugar (reserve 1/4 cup for sprinkling at the end)
- 1/2 tsp cinnamon
- 3 tbsp cornstarch
- Juice from 1 lemon
- 1/4 cup dark chocolate chips
- 2 tbsp butter
- For the pie dough, combine flour, sugar and salt. Pulse to combine. Add in butter chunks and pulse until mixtures forms small crumbs. Gradually add in liquid, one tbsp at a time until a dough forms. Don't worry if it is too sticky.
- Remove dough from processor and knead on a clean floured countertop for about a minute until it is no longer sticky. Divide dough into two even sized balls. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat oven to 350 degrees.
- Roll out one batch of pie dough to fit into a greased pie pan. Sprinkle chocolate chips over the bottom of the pie shell.
- You have two options for the strawberries.
- Option one: Combine berries, brown sugar, 1/4 cup white sugar, cinnamon, lemon juice and corn starch. Stir together and pour into the pie shell.
- Option two (the option I chose): At least an hour before you want to make the pie (say maybe when you are making the dough), combine berries, brown sugar, 1/4 cup white sugar, cinnamon, lemon juice, and corn starch. Stir together and place in refrigerator to sit. When it is time to make the pie, drain out the additional liquid. Pour strawberries into the pie shell.
- Roll out the second pie crust and cut into strips. Form a lattice topping on top of the strawberries with the pie strips.
- Cut the 2 tbsp of butter into tiny pieces and dot them in between the opening piece of the lattice work. Sprinkle the pie with the remaining sugar. Bake for 1 hour, 20 minutes.
- Serve with fresh whipped cream or vanilla ice cream, of if you are like me, both.