There’s nothing quite like a classic baked strawberry pie made from scratch. This pie if filled with sticky-sweet fresh strawberries and topped with a flaky, buttery, lattice crust made from scratch. If you’re looking for an easy way to impress your friends and family, this is the baked strawberry pie 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 baked 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 strawberry 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 strawberries?
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 harness your Summer frame of mind.
What dish do you use to make a baked 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 metal pie pan.
Now that you know all there is to know about making baked strawberry pies, it’s time to get baking!
Ingredients needed to make a baked strawberry pie
- all-purpose flour
- granulated sugar
- salt
- unsalted butter, cold, cut into cubes
- buttermilk
- fresh strawberries
- brown sugar
- instant tapioca
- fresh lemon juice
- ground ginger
- large eggs
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.
Mix up the baked strawberry pie 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 recipe: Just toss everything in the bowl. No time to be shy!
In a bowl, 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.
Make the baked strawberry pie crust
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.
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.
Cut the dough into 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!
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!
Add the finishing touches to your baked strawberry pie
Before baking the strawberry pie, brush lightly with egg wash and sprinkle generously with sugar.
This helps to create a beautiful golden crust.
Bake the strawberry pie on a cookie sheet
Put the pie on a rimmed baking sheet. That’ll catch all of the drips. Why? Because this baked strawberry pie is for-real juicy as in all over the place juicy. Delicious and perfect… and juicy. Skipping this step 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.
Slice and serve the baked strawberry pie and enjoy!
First, 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 a la mode with 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
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
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).
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.
I love the lattice crust! Adds such a beautiful touch to an already yummy pie
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.