chocolate lattice strawberry pie;
A beautiful fresh strawberry pie wrapped in a chocolate lattice crust that's not too sweet. Serve with fresh whipped cream for a beautiful summer pie!
Oven Temp: 350°F
Servings: 8
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Ingredients
chocolate pie crust;
- 1¼ cup flour (gluten free)
- ¼ + ⅛ cup cocoa powder (¼ cup + 2 Tbsp)
- ½ tsp salt
- ½ cup butter cold
- ¼ + ⅛ cup ice water (¼ cup + 2 Tbsp)
- ½ tsp white vinegar
- 2½ Tbsp egg beaten, keep remaining for egg wash
strawberry pie filling;
- 4 cups strawberries chopped
- ⅓ cup brown sugar
- ⅓ cup powdered sugar
- ⅓ cup cornstarch (or sub tapioca starch)
- ½ tsp ground ginger
- pinch salt
- 2 tsp lemon juice
- ⅓ cup chocolate chunks
Instructions
chocolate pie crust;
- In a large bowl, add 1¼ cup flour, ¼ cup + 2 Tbsp cocoa powder, ½ tsp salt and mix together until combined.
- Cut the ½ cup butter into cubes and cut into the dry ingredients until butter is pea-sized and evenly coated.
- Add in the wet ingredients: ¼ cup iced water, 2½ Tbsp beaten egg, ½ tsp vinegar, and mix together vigorously with a fork until just combined. Do not overmix. You should still see clumps of butter in the pie crust.
- Divide crust into two portions. Wrap one in plastic wrap and put into the fridge for later. Roll the other crust out to ¼" and press into a 9" pie plate. Using a fork, poke holes in the bottom of the crust, then trim the edges.
- If desired, lay a sheet of parchment paper over the crust and top with pie weights. Bake at 350°F for 20 minutes. Remove from oven and set aside.
strawberry pie filling;
- Hull and slice 4 cups strawberries in half or quarters (depending on size) and add to a large bowl.
- Add in ⅓ cup brown sugar, ⅓ cup cornstarch, ⅓ cup powdered sugar, ½ tsp ginger, a pinch of salt, and 2 tsp lemon juice and gently mix until coated.
- Add heaping ⅓ cup chocolate chunks to the strawberries and gently mix until evenly distributed. Add strawberries to the pie crust.
- Remove other half of the chocolate pie crust from the fridge and roll out to ¼" thickness. Using a pie cutter or knife, slice into ¾" strips. Carefully lattice the pie. Lay one strip down, then add the perpendicular lattice pieces, weaving the original strip over and under. Continue until your pie is covered.
- Brush crust with egg wash and sprinkle with turbinado sugar. Bake 350°F for 20 minutes. Remove from the oven and allow to cool before serving. Serve with fresh whipped cream and mint for a refreshing slice!
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