There’s nothing quite like a classic baked strawberry lattice pie made from scratch. This pie has a sweet, flaky, buttery crust that melts in your mouth and sticky-sweet strawberry filling. The filling is made with fresh strawberries, and the crust is made from scratch. If you’re looking for an easy way to impress your friends and family, this is the recipe for you!
UPDATE 3/2024: This Strawberry Pie with a Crumble Top is now my preferred pie recipe! Give it a try!
If there’s one dessert that screams “summer,” it’s strawberry pie!
This easy fruit pie is made with fresh strawberries and a homemade crust. It’s the perfect dessert for any occasion and looks like a blue-ribbon-winning pie from the state fair.
Trust me, this pie is easy to make and even easier to eat!
What is lattice pie?
A lattice pie is usually a fruit pie. The word lattice actually describes the weaving technique used to create the top crust. Strips of pie crust are weaved in and out of each other, creating something that resembles a lattice gate or basket!
If you aren’t comfortable using the lattice technique, you can always use a solid top crust. Although, I promise it’s not as difficult as it looks. Plus, the lattice top really takes this baked strawberry pie to the next level!
Can I add other fruit to mix with the strawberry?
Yes, you can mix things up and change how this pie tastes. Maybe throw some blueberries in this pie or a handful of raspberries. If you add a variety of different berries, you’ll have a delicious mixed berry pie.
It’s the perfect time to get our summer frame of mind.
What pie baking dish do you use to make strawberry pie?
For this easy strawberry pie recipe, I like to use a metal pie dish. You can also use a ceramic pie dish, but avoid using anything made of aluminum. The acidic strawberries will react with the aluminum and give your pie filling a weird color.
I like to use a 9-inch wide and 2-inch deep pie pan.
Now that you know all there is to know about making strawberry lattice pies, it’s time to get baking!
How to make the best strawberry pie
These strawberries are big, beautiful, and not quite sweet enough for a pie. Not to worry… nothing a little brown sugar can’t fix right up. Follow these tips, and you’ll make the most amazing and show-stopping strawberry lattice pie ever!
Note: Not ready to make this strawberry pie, consider making another one of these fruit pies – Gluten-Free Strawberry Ginger Pie or Peach and Blueberry Pie.
1. Mix up the strawberry filling
The good news is that baked strawberry pie is a snap to prepare. Strawberries, sugar, instant tapioca for thickening, a touch of ground ginger for balance, and lemon to bring out all the tastes!
My best piece of advice for making this baked strawberry pie: Just toss everything in the bowl. No time to be shy!
Basically, toss the strawberries, sugars, and cornstarch until all of the cornstarch has absorbed and disappeared. Your strawberries will look like they are perfectly coated in sugary goodness.
Tip: You shouldn’t be able to see any of the other ingredients anymore.
2. Make the pie crust
The pie crust, however… well, you know how I feel about pie crust. Make it! You’re a baking champion. Just in case you need a little bit of help, check out this post for Five Tips For The Best All-Butter Pie Crust From Scratch.
I will say my all-time favorite tip to use in a pie crust is to make sure to use cold, cubed butter. It makes ALL the difference in a flaky crust.
After you have finished kneading the dough and have separated it into two portions, wrap them up nice and tight and stick them in the fridge to chill.
3. Roll out the pie crust
Now that you have the baked strawberry pie filling all ready to go, it’s time to roll out the chilled dough!
You’ll need a good amount of flour, courage, and a great big rolling pin. This beautiful wooden rolling pin is from Food52. It’s simple, sturdy, and really just perfect.
Flour your surface and roll the bottom crust 1/8″ thick and about 12″ in diameter.
4. Cut the lattice strips
After having rolled out the dough to the perfect thickness, it’s time to cut out the lattice strips!
For this baked strawberry pie recipe, I like to use a pastry cutter or a knife to cut out strips that are about 1 inch wide. You could also use a pizza cutter for this part! Just be sure not to make them too thick or too thin.
It’s like pie magic. No biggie. See all those butter chunks!? That’s no accident. That’s going to create the most flavorful and flakey crust!
5. Weave the lattice pie crust
Okay, I know you might be a little intimidated by the lattice part. But I promise you, it’s easy as pie… errr… easy as weaving a lattice crust.
For a more precise tutorial with detailed information, check out this article from The Kitchn!
6. Add the finishing touches
Before baking the strawberry pie, brush lightly with egg wash and sprinkle generously with sugar.
This helps to create a beautiful golden crust.
7. Bake the pie on a cookie sheet
Put the pie on a pan. Do NOT put the pie on any pan. Just… definitely put the pie on a rimmed baking sheet. That’ll catch all of the drips.
Why? Because this pie is for-real juicy. All over the place juicy. Delicious and perfect… and juicy.
It WILL be a pain to clean the oven later!
Bake the pie until the crust is golden brown and the strawberry filling is bubbly.
Tip: If the lattice crust is turning too brown, you can tent the pie with foil.
8. Serve the strawberry pie and enjoy!
Let it cool!
This is the hardest part. You want to dive right in, I know, but give that pie some time to cool and set up before diving in face first.
It needs about an hour or so to come to room temperature. The juices need to settle down, decide where they want to be, and thicken.
Serve this pie by itself, or add some ice cream on top or on the side.
If you’re wondering what a slice looks like… well, a delicious mess, that’s what. This pie is packed full of lightly spiced strawberries, juicy beyond compare, and a very nice entrance to the warm days ahead.
This easy, baked strawberry pie recipe is one of my all-time favorites! I hope you enjoy it as much as I do!
Other pie recipes you might consider:
How To Make Buttermilk Pie Crust
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Strawberry Lattice Pie
- Prep Time: 45 minutes plus 1 hour to chill the pie crust
- Cook Time: 45-55 minutes
- Total Time: about 2 hours 30 minutets
- Yield: 1 9-inch pie 1x
- Category: dessert, pie, summer,
- Method: baking
Description
This pie is my favorite way to bake summer’s strawberries. Instant tapioca is the secret to making this pie perfectly juicy without being overly watery.
Ingredients
For the Crust
- 2 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold buttermilk
For the Strawberry Filling
- 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 and granulated sugar for topping the unbaked pie
Instructions
- To make the crust, in a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
- To make the filling, in a medium bowl toss together strawberries, sugars, tapioca, salt, lemon juice and ground ginger. Toss until all of the ingredients are evenly dispersed and let rest for 10 minutes. The strawberries will begin to produce juice.
- To assemble the pie, on a well-floured surface, roll the bottom crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
- Spoon filling into piecrust.
- Roll out the top crust in the same manner. Use a pizza slicer to slice the dough into 1-inch wide strips and weave the crust strips into a lattice on top of the pie. Refrigerate the pie while you preheat the oven.
- Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Brush the egg wash lightly over pie crust, skipping the edges of the pie crust. They’ll brown on their own. Sprinkle with sugar.
- Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving.
89 Responses
I used a different crust recipe and after reading some of the reviews here, I pre-baked the bottom for 15 minutes to prevent it from getting too mushy once the filling was added. The filling was awesome! I used an extra scoop of tapioca for thickening and let the pie cool completely for several hours before rewarming and serving. It sliced beautifully and tasted great. Big July 4th hit.
I love the lattice crust! Adds such a beautiful touch to an already yummy pie
amazing pie, but i didn’t add the lemon juice since it tends to make it more zesty and bitter than sweet. If you’re more into citrusy and sweet, i recommend the lemon juice one. I added 1/3 of cornstarch and then 1/8 of cornstarch towards the end. I increased the granulated sugar by 1 TBS and it’s perfect in my opinion. I used a different crust recipe so i can’t say much about the one in the recipe. The strawberry juice is still runny but it has thickness to it and it overall gives it more taste in my opinion. I love this recipe, if you want to make this one i recommend it.
My daughter saw a pie being made on Sesame Street and wanted to make one too. So we went to the strawberry farm and picked fresh strawberries and I found this recipe. I swapped out the lemon juice for lime and it was absolutely beautiful! Perfect mixture of sweet and tangy but not too sweet! My daughter loved it and so did my work colleagues who got the left overs.
Easy as pie to make (pun intended).
Great recipe! My family loved it! My brother said he’d buy that pie! Lol! This recipe will go in my cookbook!
Delicious recipe. Followed ingredients and instructions and it turned out lovely.
The last instruction said cherry pie filling. Just a small typo.
who tf asked
Yummy and easy! I used store bought crust and this recipe and it was delightful!
Three stars for the tasty filling, but the crust was sub-par. I abandoned my crispy, flakey, delicious regular crust recipe to try this one since the reviews raved. However, I found it to be heavy and a bit too oily to readily make a lattice, and in it’s taste and texture. I have been baking and cooking for over 40 years and yet… this was not a good crust. The last piece of the pie was eaten by scraping out the filling.
I cooked the filling separately in microwave cooled it and put in a prebaked shell topped with whipped cream Delicious and extra festive Nice touch with the ginger, brightened up the taste of the out of season berries
Some luscious California strawberries flirted with me at a local co-op so I unboxed this recipe- a promise & delivery of spring in the dead of the northeastern winter. The buttermilk in the crust created a dimension that was phenomenally exceptional. This is simply gorgeous- a handsome slice was indeed my Valentine lover this year.
This is honestly the best pie recipe I’ve ever. My husband likes this pie so much he finished then whole pie himself and then asked me to make a second one! I’ve had multiple people ask me for your recipe – it’s just so easy and delicious! Thank you so so so much this recipe is a gift to tastebuds everywhere!
This looks incredible. I have a TON of fresh, sweet strawberries on hand so I think I’m going to make this tomorrow for a family gathering. If my strawberries are very sweet already, can I omit some of the sugar without compromising the texture/thickening of the filling? I love your work, Joy!
This is an AMAZING recipe. I’m so picky with my pies! I love pies that taste fresh and not fake with the jelly filling- this is exactly that! This pie turned out perfect! I used my own pie crust recipe and wow this was phenomenal. Everyone wanted the recipe and loved it!
Love this recipe and the subtle ginger and brown sugar flavors that only elevate the taste of summer strawberries-wonderful yet simple. I also loved the addition of the buttermilk in the crust so much so that I have added this rendition to my personal cook book under favored pie crusts. Thank you for putting this out into the world!
Juicy is an understatement. Nothing but juice, to the point that the bottom crust is completely raw and the pie dish is just a deep puddle of liquid with some berries and lattice bits drowning in it. Filling did not thicken at all. Disappointing. Perhaps blind baking the bottom crust would be a good idea? More cornstarch?
I followed the recipe exactly, which is not my norm. I would either leave out the lemon juice next time or increase the sugar by about two tablespoons. Also, the crust where the lattice crossed over did not bake through. I would make it double crust next time instead of a lattice. As mentioned, this pie is extremely juicy. I would increase the cornstarch to 1/3 cup next time.
Hi Joy,
Can I use this crust with apples? I’ve made this strawberry pie and I adore it!
Thanks in advance,
Jenefer Coombs
Yes, of course!
I baked this pie as my first pie EVER and it was pretty easy (obvi except for the crust part, but I managed) and tasted great! I got tons of praise for it and I think people enjoyed the fact it was different and not just another apple pie. The only thing I would’ve liked is for the juices to be slightly thicker and little less watery. Would you suggest adding more of the corn starch? If so, how much? Thanks and love your blog!
This pie is the best recipe I’ve ever used
I love this recipe! My only thing to add: this pie will not set up unless it’s placed in the refrigerator. It is really runny unless you do this. Thanks for another great recipe Joy!
Today i chose to make my first attempt at making pie and this recipe made it so simple. The pie turned out pretty ok. The lattice will take some time for me to perfect but all in all I’d say it’s not too shabby.
It’s Sunday, and I got a steal on strawberries at the flea market but the pie is required next Sunday for a birthday. Should I make the strawberry mixture early and make the pie fresh? Should I make the whole pie and freeze?
Made this tonight for my sons birthday tomorrow. Not sure it is going to turn out right. Lots of liquid after baking had to pour some of it out, even added more cornstarch than what the recipe said. I am disappointed I stuck it back in the oven on the bottom rack to try and bake the bottom crust because I can tell it is soggy from all the extra liquid. I believe you should tell everyone not to add the liquid from the strawberries. Now I am going to have to go out and buy a pie for my sons birthday. Should of stuck to making strawberry pizza instead.
Hello, this recipe is fantastic, thank you for posting it! I was just wondering how you would change the oven time if you wanted to make little individual pies in muffin tins? I want to make little pies for my co-workers, but I’m not very experienced when it comes to baking. Thanks :)
I would not do that, I think it is too juicy.
This pie was the bomb!!!! The crust was tender and flaky and the pie filling held together great.The ginger and brown sugar give it a exciting twist that blends together oh so well.Not to mention the presentation….beautiful.Kudos for this pie!!! Thanks for the recipe :)
Made this today. It’s gorgeous. The crust is awesome and the flavor is spot on, however it was so so soupy. I’m an experienced baker and followed the directions as written. I’ll likely make it again with a few minor adjustments. Thanks for the recipe!
i just made this pie. It is still cooling. Used my usual crust recipe. Did taste a little of the filling and it tastes pretty good! Did add a little more corn starch just because of other comments. Nothing worse than soup. Stuck to 5 cup and only had a little boil over. Added good ole vanilla too. My husband is waiting to try it when he comes home from work. I hope it is awesome because it sure looks it.
Hi Joy. I just wanted to say thank you for sharing this recipie! I went 1/2 strawberry 1/2 rhubarb and it is delicious. I think it’s your crust that really makes it delicious. (That and the ginger) thanks again!
Debbie
Great flavors in filling and crust. Mine looked just like yours. Things I did different: 3/4 cup butter and 1/4 cup crisco in the crust (for preferred texture); I heated the filling in a pan before assembling the pie to be sure that the filling would reach temperature for cornstarch to thicken and not burn the lattice. Everyones ovens are different and I’ve had to remove the browned lattice from a previous recipe and bail out the filling to cook it and then reassemble the pie, piecing together the cooked lattice… lol. It worked but not fun. Thanks for this, my first strawberry pie.
I have used several different recipes for strawberry pie but this one is the best I have tried. 5 stars
I am an experienced pie baker, however this ended up runny and the bottom crust not fully cooked with full cooking time and temp applied. Wondering if anyone has added more cornstarch, baked much longer or pre-cooked the filling to solve similar issues? Tastes delicious though.
My pie had a lot of liquid that sat over some of the crust! Why
That can happen. It’s just because the strawberries are very juicy.
This was my first time making a pie and this pie was excellent!
Wow! I jut made this pie, the flavors are mind blowing. I love it, thank you for sharing this delicious recipe!
Joy, if I have frozen strawberries, are there any different steps I would need to do ? Thank you!
I wouldn’t recommend using frozen strawberries for the pie. It would get too watery.
I made this today for a dinner and followed the recipe except for the ginger, and I was told it was one of the best desserts they had had! I will definitely be making this more during the summer! Way better than the stovetop strawberry pies.
Made this pie for Mother’s Day today. Such a treat! Loved the filling, and the ginger added an elegant touch. Yum!!
Just made a pie with this filling (and pillsbury crust… I’m lazy) and it’s amazing! Doing it that way I definitely needed to bake it for much longer at 350 to get the crust to brown, and the filling only bubbled a little. Thanks for a great recipe!
Oh my goodness I just made this pie for my mom for mother’s day and it came out PERFECT!!! I am SO proud! Great recipe!
Made this x3 tonight to share with neighbors and for my mom for Mother’s Day! I had a slice out of pie (giving one neighbor only half a pie now!). Yum! Never made a strawberry pie!
looks really nice! makes me want to go out and buy strawberries right now. hehe. :)
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Thank you for the recipe. I made this pie today and there was a lot of liquid when we cut into it. We waited several hours to let it cool but it was almost like strawberry soup on the inside. Any ideas on how to avoid that next time? It tasted great, just really messy!
Would frozen strawberries work? Not quite the strawberry season yet, but I want to bake this asap!
Thank you for the recipe. This popped up in my Bloglovin feed and I am so happy that it did, and my family is, too!
You gave me a new pie crust and a delicious pie to serve. It’s delicious.
Now that strawberries are in season, this pie tastes extra delicious! Strawberry pie is especially good with a lattice crust, too. It shows off the gorgeous, ruby red color of the strawberries.
I just made this and it’s BEAUTIFUL!
(Also, the last part of the recipe says “cherry filling”)
Sitting here drooling over this pie with my fiance and chatting about your desserts! He has a baking question that stumped me, and we automatically thought to ask you! I bake with mexican vanilla; he’s curious if there is a french vanilla for baking (like the coffee?) and/or how it’s made. I’m assuming this is a “no” but would love your insight :) – Rachel/Ryan
Just make this recipe today and it came out WONDERFUL! Picture-perfect, a must-try.
OMG. Stop. I bet the brown sugar in this makes the pie absolutely to die for. Yum!
I’m so glad I just read this because we’ve got a ton of strawberries that we were wondering what to do with. Now we can make this pie! Thank you!
One of my absolute favorites. It’s such an elegant dish.
That looks wonderful! I’ve never had strawberry pie before, but I have a feeling I will soon!
Hi! How can I make this pie gluten free? Looks fabulous!
That pie is going right into my recipe book. Stunning!
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such a beautiful lattice pie! i was on the lookout last year for a strawberry pie that wasn’t just fresh ones piled in a crust, and came up with something a little like this. yours is better though, probably because of the butter chunks!
I bow to this king of pies, I could swim in the filling :)
mmm… yes… this looks so good! thanks for the recipe, joy! :)
I just want to put on sweats and snuggle up to this. Looks delicious!! xx
This is just beautiful Joy!
I agree…make your own crust! Worth the effort for certain.
Your pie is absolutely beautiful.
Beautiful pie. My mother was a fantastic pie baker. She said you had to bake one every week to have a great dough.Her words practice, practice, practice. Unfortunately I only make them about three times a year. She would be proud of you Joy. Also thanks for the gluten free crust recipe, for us who are gluten sensitive. Have great weekend. Paulette
I’m SO excited for strawberries. I already see myself making this recipe and eating half of the strawberries before it bakes.
http://www.feastofstarlight.com
Home made pie crust is the best – so worth the effort! I need strawberries now! I love how warm and comforting and juicy it looks!
I made your Strawberry Rhubarb pie this morning before I’d even seen this post.
It must be a strawberry pie kind of day :)
Now I know what I am making this weekend! Looks sooo amazing =)
Juju Sprinkles
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Gorgeous work! I wish emoticons existed in comment sections so that I could send a smiley face with a kiss to this pie…so pretty.
Gahh! I was seriously thinking the *exact* same thing this week! Pie Practice Time!!! I made a cherry + almond crumble pie, as well as an asparagus + fontina quiche (used a recipe of yours for inspiration!). Yum all around!
A gorgeous spring and summer dessert! I must give this a try soon!
This pie is delicious
What are your thoughts on rhubarb getting in on the mix? I’ve got some in the freezer that I’m looking for a home for.
It was okay, personally I love a good strawberry and bumble bee wax pies but that’s just me
What size pie pan? Also, can I make this with, say, cherries or blueberries? It looks amazing, I might finally be bold enough to make pie from scratch!
Such a pretty pie!!
Strange question, where do you have the most luck finding props? Do you have a go-to place that you like to get your dishes/bowls/measuring spoons from?
I made it today and used a 9 inch Pyrex pie plate.
I’ve never made my own strawberry pie! Yours looks perfect. And I love the big chunks of butter in your crust!
Looks like heaven! I’ve got to start doing some more practice on my lattice pie tops!
Okay, I do the same 4 steps as you do when making a lattice pie, but somehow the results aren’t the same.
I will happily keep trying though.
OMG! This pie is another winner! With Strawberries just coming into season here next month or so, I will be willing and able to make this pie. I cannot wait. I have made a refrigerated strawberry pie, but never one that is baked. I am so looking forward to making it. Thanks
Yummy! I love homemade strawberry pies especially real homemade without that awful store bought glaze. Here is my homemade strawberry pie, although it’s not baked in the oven like yours is.
https://www.homeecathome.com/the-home-economist/strawberry-glazed-pie
What a beautiful pie!! I’ve never made my own pie crust before, and after reading this post I def have to give it a try! Loving the strawberries, so excited they’re almost back in season!
Like those big chunks of butter in your rolled out crust. That tells me the crust will be light and flakey. When I was a kid, I ate a whole stick of butter. Bad idea. But pie, especially strawberry pie is the best. Is it bad if I pass this on to my mom to make for me? Wife hasn’t been making too many desserts lately.
Oh god, this looks delicious!
Delicious! *_*
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