Vanilla Lattice Pie

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Use a food processor with a pastry attachment for faster results.

3. 3

   Gradually pour in ice-cold water, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too dry, add a little more water. If it's too wet, add a little more flour.

4. 4

   Divide the dough into two equal pieces and shape each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Chill the dough to relax the gluten and make the pastry easier to work with.

5. 5

   On a lightly floured surface, roll out one of the chilled dough discs to a thickness of about 3mm.

   Tip: Use a pastry mat or a lightly floured surface to prevent the dough from sticking.

6. 6

   Transfer the rolled-out dough to a 23cm pie dish and trim the edges to fit.

   Tip: Use a pastry cutter or a sharp knife to cut the excess dough from the edges.

7. 7

   In a separate bowl, whisk together sugar, eggs, vanilla extract, and heavy cream until well combined.

   Tip: Make sure to whisk until the sugar is fully dissolved.

8. 8

   Pour the sugar mixture into the pie crust and smooth the top.

   Tip: Use a spatula to spread the mixture evenly.

9. 9

   Roll out the second dough disc to a thickness of about 3mm.

   Tip: Use the same technique as before to roll out the second disc.

10. 10

    Use a pastry cutter or a sharp knife to cut strips of dough, about 1 inch wide.

    Tip: Cut the strips as evenly as possible so they're the same width.

11. 11

    Place the strips on top of the pie, weaving them into a lattice pattern.

    Tip: Use a little bit of water to help the strips stick together.

12. 12

    Brush the lattice strips with melted butter and cut any excess strips.

    Tip: Use a pastry brush to apply an even coat of butter.