Page 332 - Pie Squared

into the bottom crust and dot with the butter. With the top crust, build
a lattice. I like a Brawny Lattice topper (see here) here. Trim the

pieces of lattice with a sharp kitchen scissors. Crimp the crust all the
way around.
Whisk the yolk and water together with a fork and use a pastry
brush to lightly paint the lattice. Sprinkle with the sparkling sugar. If

there is time, freeze the pie for half an hour or more. Slide the pie
into the oven (on top of the steel, stone, or baking sheet if using) and
bake for 20 minutes. Reduce the temperature to 375°F and bake an
additional 40 to 45 minutes, until the crust is browned and the filling

is bubbling.
Cool before slicing.

Techniques: Butter and Shortening Crust (here), Mixing and Rolling

(here), Crimp and Slash (here), Lattices, Cutouts, Stamps, and
Shapes (here)

Swaps:

For an all-rhubarb pie, replace the strawberries with sliced rhubarb,

cup for cup or gram for gram.

Use an All-Butter (here) or Leaf Lard Crust (here).

Try the Shortbread Crust (here) with a streusel topping (here).