Strawberry Mango Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">200g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g fresh strawberries, hulled and quartered</li><li class="ingredients-single-item">400g ripe mangoes, peeled and cut into 2cm chunks (about 2 large mangoes)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter chunks are crucial for creating flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice-cold water one tablespoon at a time, gently mixing with a fork until the dough just starts to come together. You may not need all the water - stop adding when the dough holds together when pinched. Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust, and a smaller portion (about 40%) for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape each portion into a flat disc, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up, which will give you a more tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, combine the strawberries, mangoes, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently to coat evenly and let the mixture stand for 30 minutes. This macerating process draws out excess moisture from the fruits and allows the sugar to dissolve, preventing a soggy pie bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack. On a lightly floured surface, roll out the larger disc of dough to a circle about 30cm (12 inches) in diameter and about 3mm thick. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching. Trim the edges, leaving about 2cm overhang. Refrigerate while you prepare the lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the remaining dough to about the same thickness and cut into strips about 2.5cm (1 inch) wide for the lattice top. You'll need about 8-10 strips. For a more decorative touch, you can use a fluted pastry wheel to create scalloped edges on your strips.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Give your fruit filling a final gentle stir and pour it into the chilled pie shell, creating a slight mound in the center. Arrange half of your dough strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the strips over the perpendicular one. Continue weaving the remaining strips to create a lattice pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim any excess dough from the lattice strips, then fold the overhang from the bottom crust over the edges of the lattice strips. Crimp the edges decoratively between your thumb and forefinger to seal. Brush the lattice and edges with beaten egg, then sprinkle with coarse sugar for a beautiful sparkle and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking sheet (this catches any bubbling juices) and bake for 20 minutes at 200°C, then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is thick and bubbling in the center. If the edges brown too quickly, cover them loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This patience-testing step is essential - it allows the filling to set properly so you'll get clean slices rather than a flood of juice. Serve at room temperature with a scoop of vanilla ice cream or a dollop of lightly whipped cream. Your Strawberry Mango Pie will keep, covered at room temperature, for up to 2 days, or refrigerated for up to 4 days.</li></ol>