👩🍳 Instructions
-
1
1. Prepare the Pie Dough: In a large bowl, whisk flour, sugar, and salt. Cut in cold butter using a pastry blender or fingertips until pea-sized pieces remain. Gradually add ice water, mixing until dough just comes together. Divide into two disks, wrap, and refrigerate for at least 1 hour.
-
2
2. Roll Out First Crust: On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges, leaving ½-inch overhang, tuck under, and crimp. Chill while preparing filling.
-
3
3. Mix the Filling: In a large bowl, gently combine strawberries, sugar, cornstarch, cardamom, and salt until coated. Stir in lemon juice and rosewater. Taste and adjust if needed.
-
4
4. Assemble the Pie: Pour strawberry filling into the chilled pie crust. Dot the top of the filling with small pieces of butter.
-
5
5. Create Lattice Top: Roll out the second dough disk into a 12-inch circle. Cut into 1-inch strips. Weave a lattice pattern over the filling. Trim ends and press to seal with the bottom crust.
-
6
6. Bake: Preheat oven to 400°F (200°C). Whisk egg and milk for egg wash; brush over lattice and edges. Sprinkle with coarse sugar. Bake on a baking sheet for 20 minutes at 400°F. Reduce heat to 375°F (190°C) and bake for another 40-50 minutes, or until golden and bubbly. Tent with foil if browning too quickly.
-
7
7. Cool and Serve: Cool completely on a wire rack for 3-4 hours before slicing. Serve warm or at room temperature.
💡 Notes
For an extra fragrant crust, you can add ¼ teaspoon of ground cardamom to the pie dough. If using frozen strawberries, do not thaw completely and consider adding an extra tablespoon of cornstarch. Adjust rosewater to your preference; start with less, you can always add more.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
5g
Total Fat
22g
Saturated Fat
13g
Carbs
50g
Fiber
3g
Sugar
28g
Sodium
250mg
Cholesterol
50mg
