Strawberry Orange Sherbet Lattice Pies
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes 4 individual pies
For pastry
- 185g/6.5ozs. plain flour
- 75g/2.7ozs. butter
- 1/4 teaspoon salt
- 60g/2ozs. icing or powdered sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
For pie filling
- 2 cups strawberries, hulled and sliced
- 1/4 cup brown sugar
- 1/4 cup caster or superfine sugar
- 3 tablespoons cornflour or fine cornstarch
- Zest of 1 orange
- Pinch of salt
- 2 tablespoons cream (or egg yolk mixed with 2 teaspoons water)
- 3 tablespoons demerara sugar
Note: I often make double this pastry and keep it in the freezer for when I need it. It has a lovely texture and is forgiving if you roll it out between two sheets of parchment. It is especially for sweet tarts and pies.
Step 1 - First make the pastry. In a mixer fitted with a beater, mix the flour, butter and salt for 3 minutes on low. Add the icing sugar, egg and vanilla to the flour mixture and beat for another 3 minutes on low. Roll into a ball, flatten and cover with cling film and allow to rest in the fridge for 1 hour.
Step 2 - Roll out the pastry between two sheets of parchment. I try and get the pastry very thin without breaking it. Press into the pie tins (I used 4x10cm pie tins) on the base and keep in the fridge.
Step 3 - Preheat oven to 210C/410F. Make the filling simply by mixing the strawberries, two types of sugar, cornflour, orange zest and salt in a bowl. Divide among the four pie tins. Then roll up the scraps of the pastry and cut thin strips, all of the same width.
Step 4 - Place three strips one way and then take another strip and weave it up and below, alternating. Repeat until you've got 3 strips by 3 strips each way and one around the rim of the pie dish. Brush with cream and then sprinkle the top generously with the demerara sugar. Bake for 20 minutes. Allow to sit for 30 minutes or so. Serve with ice cream or cream.