Ingredients
Method
- Add 2 ½ cups flour, 2 tablespoon sugar, and ½ teaspoon salt to a food processor and pulse until well combined.
- Cut 1 cup cold butter into cubes. While the processor runs, add the butter in small chunks until it resembles coarse crumbs.
- Slowly add 3-4 tablespoon ice water, one tablespoon at a time, until the dough begins to form a ball. If needed, add more water until the dough comes together.
- Divide dough into 2 pieces, shaping each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to assemble, remove dough from the fridge and let it sit at room temperature for 30 minutes for easier rolling.
- On a floured surface, roll one piece of dough into a 10-inch circle.
- Fold the dough in half, then half again, and transfer to a pie pan. Gently press the dough into the pan’s bottom.
- Roll the dough edges inward to create a double layer and press them together to form a scalloped edge.
- Use a fork to poke a few holes in the crust’s bottom, then refrigerate while making the filling.
- Place 5 cups sliced strawberries in a large bowl.
- Add ¾ cup sugar, 1 tablespoon ground cardamom, 5 tablespoon cornstarch, 2 teaspoon vanilla extract, and ¼ teaspoon rose water. Stir gently to coat the strawberries evenly.
- Let the filling sit for 10-15 minutes to allow the flavors to meld.
- Using a slotted spoon, add the strawberries to the prepared crust, leaving the excess juice behind.
- On a floured surface, roll the second piece of dough into a 10-inch circle.
- Cut the dough into strips using a pizza cutter or knife. You can opt for wider or thinner strips, depending on your desired lattice design.
- Arrange 3 dough strips vertically across the pie. Then, begin creating the lattice by weaving horizontal strips through the vertical ones.
- Pinch the edges of the lattice strips into the crust’s outer rim to secure them in place. You may need to trim the strips if they are too long.
- If desired, cut out small decorative shapes from leftover dough and place them on top of the lattice.
- Brush the lattice with the whisked egg, then sprinkle with turbinado sugar for a golden finish.
- Preheat the oven to 425°F (220°C).
- Cover the pie edges with aluminum foil or a silicone pie crust shield to prevent burning.
- Place the pie on a baking sheet and bake for 20 minutes at 425°F. Then, reduce the temperature to 375°F (190°C) and bake for an additional 50-60 minutes, until the crust is golden and the filling is bubbling.
- Remove the pie from the oven and let it cool completely for at least 4 hours before slicing. This allows the filling to set.
Nutrition
Notes
A perfect balance of fruity and floral flavors. This pie makes for an elegant dessert that’s ideal for a summer gathering or special occasion. Don’t rush the cooling time—let it set completely for the best texture!