Fresh strawberry filling inside a beautiful all butter flaky lattice pie shell.
Tips On Making Great Pie Dough:
- Make sure everything is cold. I use frozen butter actually. And ice water. You could even go as far as putting your bowls, pastry cutter, and flour in the freezer if you so choose!
- I love an all butter crust. Butter gives the pie crust tremendous flavor. I know many people recommend using half butter and shortening.
- Work the dough as little as possible, leaving good sized visible chunks of butter in your dough there is no need to use shortening.
- Don't overwork the pie dough! Use your finger tips not your palms of your hand when working with the pie dough. It's ok if you still see some chunks of butter In fact, it's preferred!
Adapted from King Arthur Flour and Pie by Ken Haedrich