Joy the Baker

Strawberry Lattice Pie

by 77 Comments

Strawberry Lattice Pie

It’s Summer Pie Practice Season.  Isn’t that what you call Spring?  

Beautiful strawberries are starting to hit the markets, and they’re a bit early for super sweetness, but not too early to start experimenting with pies and practicing our lattice technique!  

I hope this coming weekend finds you in the kitchen baking away.  Maybe throw some blueberries in this pie, or a handful of raspberries.  It’s the perfect time to get our Summer frame of mind right.  Also, doesn’t everyone want a pie in their house come Sunday night?  

Strawberry Lattice Pie

These strawberries are big, beautiful, and not quite sweet enough for pie.  Not to worry… nothing a little brown sugar can’t fix right up.  

For more in pie adventures, see:  Gluten-Free Strawberry Ginger Pie or Peach and Blueberry Pie… though it’s a little soon for peaches.  I suppose we just need to be more patient before we get all Summer-pie-happy.  

Strawberry Lattice Pie

Here’s the good news:  strawberry pie is super simple to make. Sliced strawberries, sugars, cornstarch for thickening, a hint of ground ginger for balance, and lemon to bring out all the flavors!  

Pie crust… well you know how I feel about pie crust.  Make it!  You’re a baking champion.  

Just in case:  Five Tips For The Best All-Butter Pie Crust From Scratch 

Strawberry Lattice Pie

All in the bowl.  No time to be shy! 

Strawberry Lattice Pie

Toss the strawberries, sugars, and cornstarch until all of the cornstarch has absorbed and disappeared.  

Strawberry Lattice Pie

And it’s time to roll out the chilled dough!  You’ll need a good amount of flour, some courage, and a great big rolling pin.  

This beautiful wooden rolling pin is from Food52.  It’s simple and sturdy and really just perfect.  

Strawberry Lattice Pie

Lattice work.  1-inch strips to weave across the top of the pie.  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!  

Strawberry Lattice Pie

How to make a lattice pie crust.  Step one:  hold your breath.  Step two: cross your fingers.  Step three:  close your eyes tightly.  Step four:  hope for the best.  

That’s how I bake.  You too?

Strawberry Lattice Pie

Before baking the pie is brushed lightly with egg wash and sprinkled generously with sugar.  

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.

Strawberry Lattice Pie

Because this pie is for-real juicy.  All over the place juicy.  Delicious and perfect… and juicy.  

Strawberry Lattice Pie

After it’s baked and golden brown, I let the pie rest for a few hours at room temperature before slicing into it.  The juices need to settle down, decide where they want to be, and thicken.  

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.  

Print

Strawberry Lattice Pie

★★★★★

5 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes

Ingredients

Scale

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

  • 5–6 cups fresh strawberries, hulled and sliced in half
  • 1/2 cup granulated sugar
  • 1/3 cup lightly packed brown sugar
  • 1/4 cup cornstarch
  • 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

  1. 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.
  2. To make the filling, in a medium bowl toss together strawberries, sugars, cornstarch, salt, lemon juice and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
  3. To assemble the pie, on a well-floured surface, roll the bottom crust 1/8? thick and about 12? in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
  4. Spoon filling into piecrust.
  5. 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 on top of the pie. Use this guide to help you: http://www.thekitchn.com/how-to-make-a-lattice-pie-crust-cooking-lessons-from-the-kitchn-191672
  6. To finish, 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.
  7. Brush the egg wash over pie crust, then sprinkle with sugar.
  8. 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 cherry filling is bubbling. Remove from the oven and allow to cool completely before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Reader Interactions

Comments

  1. Gigi

    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.

    ★★★★★

    Reply

  2. Alisha

    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!

    ★★★★★

    Reply

  3. Sandra

    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!

    Reply

  4. jennifer

    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!

    ★★★★★

    Reply

  5. Caitlin

    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?

    Reply

  6. Robin Morgan

    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.

    Reply

  7. Jenefer Coombs

    Hi Joy,
    Can I use this crust with apples? I’ve made this strawberry pie and I adore it!
    Thanks in advance,
    Jenefer Coombs

    Reply

  8. Zulkeira Stefchak

    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!

    Reply

  9. Jenn

    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!

    Reply

  10. Mariah Brison

    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.

    Reply

  11. Amanda

    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?

    Reply

  12. Cindy

    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.

    Reply

  13. Sarah

    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 :)

    Reply

  14. Rosemary

    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 :)

    Reply

  15. Rachael

    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!

    Reply

  16. E.C.

    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.

    Reply

  17. Debbie

    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

    Reply

  18. Chris Savage

    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.

    Reply

  20. Laila

    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.

    Reply

  23. alinne

    Wow! I jut made this pie, the flavors are mind blowing. I love it, thank you for sharing this delicious recipe!

    Reply

  25. Alyssa

    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.

    Reply

  26. Alison

    Made this pie for Mother’s Day today. Such a treat! Loved the filling, and the ginger added an elegant touch. Yum!!

    Reply

  27. Caitlin

    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!

    Reply

  28. Melodie

    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!

    Reply

  29. karnlowe

    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!

    Reply

  31. Cady

    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!

    Reply

  33. Jeannie

    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.

    Reply

  34. Gwen Watson

    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.

    Reply

  36. Rachel L

    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

    Reply

  39. Erika

    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!

    Reply

  44. anna@icyvioletskitchen

    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!

    Reply

  50. Paulette

    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

    Reply

  52. Jess

    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!

    Reply

  53. Jeannine

    I made your Strawberry Rhubarb pie this morning before I’d even seen this post.

    It must be a strawberry pie kind of day :)

    Reply

  56. Annaliese

    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!

    Reply

  58. Jennie

    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.

    Reply

  59. Amanda

    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!

    Reply

  64. Karen

    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

    Reply

  66. Jenna

    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!

    Reply

  67. Tom ~ RYG

    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.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up