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1
Preheat the oven to 350 degrees F. Spray a pie plate with cooking spray.
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2
Make the batter; pour into the pie plate until three-quarters full.
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3
Bake until set around the edges but slightly wobbly in the center, 20 to 25 minutes.
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4
Meanwhile, make the strawberry filling: Toss the strawberries, granulated sugar and salt in a bowl.
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5
Let sit 20 minutes.
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6
Unroll 1 piece of pie dough on a lightly floured cutting board.
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7
Cut into 1- to 1 1/4-inch-wide strips with a knife.
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8
Set aside.
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9
Unroll the remaining piece of pie dough.
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10
Cut three 1-inch-wide strips from the middle of the round and press the strips together, end to end, to form one long strip.
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11
(This will be used for the piecrust rim.)
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12
Transfer the partially baked cake to a rack; cool slightly.
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13
Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top to hold them in place.
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14
Increase the oven temperature to 450 degrees F.
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15
Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends.
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16
Fold back every other strip halfway.
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17
Lay one of the remaining strips across the center of the pie, perpendicular to the others.
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18
Unfold the strips over the perpendicular one.
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19
Repeat, alternating the strips you fold back, to create a lattice top.
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20
Trim the overhang.
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21
Drape the long pie dough strip around the edge of the plate, on top of the lattice ends.
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22
Trim as needed and press the ends together.
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23
Tuck the edge of the dough under itself, then crimp decoratively with your fingers.
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24
Sprinkle the lattice crust with coarse sugar and return the cake to the oven.
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25
Bake until the crust is golden, 10 to 15 more minutes.
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26
(Cover the pie rim with aluminum foil if it browns too quickly.)
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27
Serve with vanilla ice cream or whipped cream.
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28
Photograph by Kat Teutsch
