Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup cold buttermilk
  • 6 cups fresh strawberries, hulled and sliced in half (about 2 pounds)
  • 1/2 cup granulated sugar
  • 1/3 cup lightly packed brown sugar
  • 1/4 cup instant tapioca
  • Large pinch of salt
  • 2 tablespoons fresh lemon juice
  • Heaping 1/4 teaspoon ground ginger
  • 1 large egg, beaten (for egg wash)
  • Granulated sugar for topping unbaked pie

Instructions:

  1. In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and work it into the flour mixture using your fingers until you have some pieces resembling oat flakes and others like peas. Create a well in the mixture and pour in cold buttermilk. Use a fork to bring dough together until moist. On a lightly floured surface, dump out dough; it should be shaggy. Divide dough into two disks; gently knead each disk. Wrap each disk in plastic wrap and refrigerate for at least one hour.
  2. In another medium bowl, toss together strawberries, both sugars, tapioca, salt, lemon juice, and ground ginger until evenly mixed. Let rest for about 10 minutes to allow juices to develop.
  3. Roll out one disk of crust on a floured surface to about 12 inches in diameter (approximately  1/8 inch thick). Transfer to pie pan; trim edges slightly over pan s edge. Pour strawberry filling into prepared crust. Roll out second disk similarly and slice into strips using a pizza slicer or knife. Weave strips over filling to create lattice pattern on top of pie. Refrigerate assembled pie while preheating oven to 400°F.
  4. Place rack in center of oven; line baking sheet with parchment paper below rack. Brush lattice crust lightly with egg wash (avoid edges). Sprinkle with granulated sugar. Bake for 15 minutes, then reduce temperature to 350°F and bake an additional 30 minutes, or until golden brown & bubbling filling occurs. Allow pie to cool completely before serving.