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!
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!
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, cornstarch 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 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!
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 CrustPrint
Strawberry Lattice Pie
- Prep Time: 45
- Cook Time: 45
- Total Time: 1 hour 30 minutes
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
- 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, 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.
- 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.
- 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 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
- 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.
- Brush the egg wash over pie crust, then 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.
The last instruction said cherry pie filling. Just a small typo.
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!
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.
Can I use this crust with apples? I’ve made this strawberry pie and I adore it!
Thanks in advance,
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!