3tablespoonsunsalted buttercut in cubes and frozen
6tablespoonsice water
egg wash1 egg yolk, 1 tablespoon of water
For the Filling
1 ½lbsstrawberrieshulled and sliced
1 ½lbspitted cherries
1vanilla bean
½teaspoonalmond extract
2tablespoonscornstarchI used arrowroot starch
pinchof salt
Instructions
Mix together the flour and salt together for the crust. Pulse in a food processor. Add the shortening and butter and pulse until the mixture resembled pea-sized crumbs. Slowly add the ice water one tablespoon at a time as the motor is running, Stop after each tablespoon to check the pie crust consistency. It should look almost like sand, but some together when pressed.
Turn out onto a lightly floured surface and divide the dough into one piece that is ⅓ and the other should be ⅔. roll out into discs and place in the refrigerator for at least an hour, preferably overnight.
Roll out the larger piece of dough into a circle that is ¼ inch thick on a lightly floured surface. Place on a pie pan, there should be some overhang. Roll out the second disc and cut into strips.
Mix together the berries, the beans from the vanilla bean, almond extract, cornstarch, and salt. Allow to macerate for at least 5 - 10 minutes. Pour the filling into the pastry-lined pie pan.
Weave the lattice onto the pie crust. You can do this by placing strips all going the same direction, then lifting up every other strip and resting another strip going the opposite direction. Repeat lifting up the strips that you had previously left down on the pie. Tuck in the overhang from the bottom crust and the top crust under the lip of the pie pan.
Freeze the pie for at least 20 minutes as you preheat the oven.
Preheat the oven to 350 degrees F.
Take out the pie from the freezer and brush with the egg wash, being careful to only get the lattice and not the filling.
Bake for 15 minutes. Remove and cover the edges with aluminum foil. Bake for an additional 30 - 40 minutes, or until the filling is bubbling and the crust is a light golden brown.
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