• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Baked Strawberry Pie With Lattice Crust

April 24, 2015 by Joy the Baker 81 Comments

Jump to Recipe

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!

Strawberry Lattice Pie

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 glass or 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!

a colander filled with fresh strawberries

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.

ingredients needed to make strawberry lattice pie

1. Mix up the strawberry filling

The good news is that baked strawberry pie is a snap to prepare. Strawberries, sugar, cornstarch for thickening, a touch of ground ginger for balance, and lemon to bring out all the tastes!

mixing ingredients for strawberry pie filling

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.

bowl of sugar coated berries

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.

rolling out a pie crust

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.

cutting dough into long strips

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!

adding pie lattice crust to strawberry pie

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 entertaining tutorial, follow these steps:

  • 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?

For a more precise tutorial with detailed information, check out this article from The Kitchn!

adding egg wash and sugar to pie crust

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.

easy baked strawberry pie

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.

easy strawberry lattice pie

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

Easy No-Roll Pie Crust

The Very Best Apple Pie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Lattice Pie

★★★★★ 4.6 from 5 reviews
  • Author: Joy the Baker
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
Pin Recipe
Print Recipe

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: https://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 strawberry 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!

Previous PostNext Post

Filed Under: Fruit, Pie, Recipes

Previous Post: « Crispy Avocado Fries with Melty Cheese Dip
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Samantha Chapman

    December 20, 2022 at 4:45 pm

    The last instruction said cherry pie filling. Just a small typo.

    Reply
  2. Leah LaSalvia

    August 24, 2022 at 11:23 am

    Yummy and easy! I used store bought crust and this recipe and it was delightful!

    ★★★★★

    Reply
  3. SleepyCatzzz

    June 10, 2022 at 9:10 am

    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.

    ★★★

    Reply
  4. Tom Allison

    March 1, 2022 at 9:04 pm

    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

    Reply
  5. Gigi

    February 16, 2021 at 3:42 pm

    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
  6. Alisha

    October 18, 2019 at 5:49 pm

    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
  7. Sandra

    June 21, 2019 at 11:18 am

    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
  8. jennifer

    May 13, 2019 at 8:09 am

    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
  9. Caitlin

    April 30, 2018 at 11:09 pm

    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
  10. Robin Morgan

    April 15, 2018 at 7:57 pm

    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
  11. Jenefer Coombs

    September 30, 2017 at 6:41 pm

    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
    • joythebaker

      September 30, 2017 at 11:18 pm

      Yes, of course!

      Reply
  12. Zulkeira Stefchak

    June 25, 2017 at 6:33 pm

    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
    • April Goodman

      August 23, 2017 at 6:14 pm

      This pie is the best recipe I’ve ever used

      Reply
  13. Jenn

    May 13, 2017 at 7:27 am

    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
« Older Comments

Leave a Reply Cancel 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.

RELATED POSTS IN Fruit

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar
My Favorite Classic Lemon Bars Recipe

When life hands you lemons, make lemon bars! This lemon bar recipe is the perfect way to add a bite of sunshine to the day. These bars boast a buttery and lightly spiced shortbread crust, and a creamy smooth lemon filling that’s the perfect combination of tangy and sweet. Indulge in a square (or two)…

Read More

Slice of fluffy, creamy cranberry pie on a small plate.
Fluffy Cranberry Cream Pie

The perfect retro pie made with Jell-O and Cool Whip.  Pinky sweet cranberry pie topped with lightly whipped cream and, at the very last minute, chocolate covered pretzels.  This sweet lady is this year’s unexpected and delightful Thanksgiving pie. Every Thanksgiving my family is just chasing the high of my grandmother’s cranberry sauce. It’s a…

Read More

stacked sliced apple cheesecake bars
Apple Cheesecake Bars

Let’s settle into the season with crisp apples, cinnamon spice, and cream cheese. These Apple Cheesecake Bars are cream filled with a cookie crisp, topped with warm baked apples. These are our best apple dessert recipes. Let’s get baking, friends! In terms of fall cravings, I generally glaze past a pumpkin spice.  This is the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up