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Make This Jammy Strawberry Lattice Pie From a Baking Show Champion

‘The Great American Baking Show’ vet Vallery Lomas shares her recipe for a must-bake summer treat

Vallery Lomas has been baking and blogging about baking since 2009 — while she was in her third year of law school. Eventually, Lomas decided to taking baking on full-time, going on to win the third season of the Great American Baking Show. (Unfortunately, her season of the competition never aired due to a harassment allegation against one of the show’s judges.)

But whether they found her through the ABC baking competition or by browsing Instagram baking feeds, Lomas’s fans are hugely familiar with her blog, Foodie in New York. There, they rave about her stone fruit tarts, chocolate chunk cookies, galettes, and apple fritters.

As part of our Eater at Home series, Lomas joined Instagram Live to give us an artful rundown of another one of her favorites: a jammy strawberry pie with a lattice crust. Though, really, any fruit would do here. Check out the recipe below.


Jammy Strawberry Pie

Photo by Vallery Lomas

2 pounds fresh strawberries, washed, hulled, and sliced
⅓ cup packed light or dark brown sugar
¼ cup all purpose flour
2 teaspoons vanilla extract
2 rounds store-bought pie dough
1 tablespoon milk or water
1 egg, any size
Juice and zest from one lemon
Salt
Sugar for sprinkling on top (Lomas prefers demerara sugar)

Place a rack in the center of the oven and preheat the oven to 375 degrees.

In a large bowl, combine the strawberries, brown sugar, flour, lemon zest, lemon juice, vanilla extract, and salt. Stir to combine until all of the strawberries are evenly coated.

Fit one of the rounds of dough into the pie plate. Add the strawberry mixture and set aside.

Unfurl the remaining round of dough onto a floured work surface. Use a rolling pin, roll the dough out to a 12-inch round. Cut the dough into 1-inch strips using a sharp knife and place the strips on top of the pie, going one at a time to weave one under the next strip to create a lattice design.

Trim the dough so that it’s all even and there are no pieces hanging over the plate by more than one inch. Then, using your fingers, crimp the dough.

Place the pie in the freezer and let sit for at least 5 minutes. Meanwhile, in a small bowl whisk the egg with one tablespoon milk (this is your egg wash).

Remove the pie from the freezer and brush the egg wash on top; sprinkle with sugar. Bake until the filling is bubbling and the crust is golden brown, about 40 to 45 minutes, then let the pie cool to room temperature. This pie is excellent warm with a scoop of vanilla ice cream or whipped cream. But, if you can stand to wait, the longer the pie rests at room temperature, the more the filling will firm up, ensuring a cleanly cut slice of pie.

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