Lattice-Top Strawberry Pie

Here is a classic American strawberry pie from Molly O’Neill, who developed the recipe after interviewing dozens of American soldiers for an article about taste and memory. The idea, she wrote, was to “try to approximate the fantasies of the returning soldiers and pretend, right along with them, that what has passed will not affect what lies ahead.”

Ingredients

The crust:

• 2 ½ cups all-purpose flour, plus some for dusting the board
• 2 teaspoons plus 1 tablespoon sugar
• 2 teaspoons kosher salt
• ½ cup cold unsalted butter, cut in small pieces
• 6 tablespoons cold vegetable shortening
• About 6 tablespoons ice water
• 1 egg, lightly beaten

The filling:

• 3 pints fresh strawberries, hulled and halved
• ¾ cup sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon cold unsalted butter, cut into small pieces

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    489 calories; 23 grams fat; 10 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 6 grams protein; 57 milligrams cholesterol; 595 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Gently press the dough into a ball. Wrap in plastic and refrigerate 30 minutes.
2. To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar and flour. Set aside.
3. On a lightly floured surface, roll out half the dough to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1/2-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned, about 30 minutes. Place on a rack to cool. Cut into wedges and serve.

1 hour 40 minutes