Strawberry Lemon Lattice Pie

Big fat strips of dough make for a rustic and modern-looking pie (and they're easy to weave into a lattice). If you're in love with a thinner style, or love using a fluted cutter, we won't stop you.

1 recipe Flakiest Pie Crust
all-purpose flour, unbleached, for surface
1½ cups granulated sugar
¼ cup cornstarch
pinch kosher salt
2 lbs strawberries, hulled, quartered
2 lemons, very thinly sliced, seeds removed
1 Tbsp. unseasoned rice vinegar
1 large egg
2 Tbsp. demerara sugar

Roll out a disk of dough on a lightly floured surface to a 13" round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about ¼" thick). Cut second round into 4 strips, about 2¼" wide. Stack strips on top of first round of dough, separating with a sheet of parchment. Chill while you prepare filling.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine granulated sugar, cornstarch, and salt in a large bowl. Add strawberries, lemon slices, and vinegar. Toss to coat fruit evenly in sugar mixture, separating lemon slices that stick together.

Beat egg with 1 tsp. water in a small bowl just to blend. Lift parchment with strips of dough onto work surface. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim edges of dough with kitchen shears to even out, leaving at least a 2" overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash. Scrape in strawberry filling along with any accumulated juices in bowl.

Lay 2 strips lengthwise over pie filling, then arrange remaining 2 strips crosswise across pie, working alternately over and under lengthwise strips to create a lattice pattern. Fold edge of bottom round up and over strips and press to seal. Brush dough with remaining egg wash; sprinkle with demerara sugar.

Place pie pan on a foil-lined rimmed baking sheet (juices may bubble over-this is what the foil is for). Bake until crust is deep golden brown on top and bottom and juices are bubbling, about 1 ½ hours. Transfer pie to a wire rack and let sit at least 4 hours before slicing.

Make Ahead: Pie can be made 2 days ahead. Cover and chill.

Makes 8 servings.