Hi Bold Bakers!
Strawberry season is here! And there are plenty of amazing desserts to be made (my strawberry rhubarb crisp, or my strawberry shortcake, to name a few) but have you ever had a strawberry pie?! Fresh strawberries baked in a buttery pie crust, with some grated in apples for thickness and texture. It tastes like summer!
I made this strawberry pie a lattice pie to show off those fantastic, bubbling red berries—but it isn’t a traditional lattice, so don’t hit that back button yet!
Instead of weaving a traditional lattice, I just placed two layers on top of each other. It’s a lot easier, less time-consuming, and, to be honest, looks just the same! No one will have time to inspect your lattice anyway; they’ll be too busy scooping up a slice!
What Is A Strawberry Pie?
My strawberry pie is made with seasonal strawberries and my Homemade Pie Crust, which I cut and lay as a lattice, giving you a beautiful peek-a-boo at those strawberries. A lattice shape works best when baking with strawberries. Strawberries release a lot of liquid when they bake, so your pie top will need to be partially open to let that liquid evaporate. If you use a solid pie crust, you’re going to get a soggy bottom!
I also add some grated Granny Smith apple to this pie, which helps soak up a lot of the liquid the strawberries release and gives it another layer of texture.
What You Need To Make Strawberry Pie
How To Make Fresh Strawberry Pie
This summer pie is absolutely delicious and much easier than you’d expect! Here is how you make strawberry lattice pie (get the printable recipe with measurements down below):
- Get your oven ready by preheating it to 400°F (200°C).
- On a floured surface, roll out one pie crust and line a 9-inch pie tin with it. If you’re making your pie crust, make sure you chill it before this step!
- Combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt in a large mixing bowl. Pour this mixture into the pie crust.
- Roll out the second pie crust and cut it into 10 roughly 1-inch wide strips.
- Lay 5 strips in one direction across the pie, then lay the other 5 stips in the opposite direction to create a lattice effect. Weaving isn’t the easiest — so get similar results with less frustration!
- Trim away any excess pie crust, but leave a bit extra to tuck underneath the bottom crust’s edge. Press and crimp the edges to seal.
- Brush the crust with egg wash, and then sprinkle with a bit of sugar.
- Place the pie on a baking sheet to catch any drippings and bake for 20 minutes.
- After 20 minutes, reduce the temperature to 350°F (180°C) and bake for about another 45 minutes. Once the juices are bubbling thickly, and the crust is golden brown, your pie is done!
Gemma’s Pro Chef Tips For Making Strawberry Lattice Pie
- Double my Homemade Pie Crust to make this pie with the lattice on top.
- Work quickly when rolling out the pie crust to keep it nice and flakey. You don’t want the butter in the dough to melt.
- The Granny Smith apple acts as a sponge to soak up a lot of the liquid released by the strawberries.
- Don’t use a solid-topped pie crust with this pie. Strawberries release a lot of liquid, and the lattice top helps some of it evaporate.
- Balsamic vinegar can really enhance the flavor of strawberries—try replacing the lemon juice in this recipe with 1 tablespoon of balsamic vinegar if you’re feeling adventurous!
- Make this pie extra special by serving it with homemade vanilla or strawberry ice cream!
How Do I Store Strawberry Pie?
You can store any leftover strawberry pie covered, at room temperature, for up to 2 days!
Make More Pie!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
My Fresh Strawberry Pie recipe is made with gorgeous seasonal strawberries and an easy lattice topping that skips all the fuss.
Servings: 8 servings
- 2 recipe Homemade Pie crusts
- 5 cups (25oz/710g) strawberries (hulled and halved)
- 1 apple (about 1 cup/5oz/142g) granny smith apple (peeled and grated)
- ¼ cup (20z/57g) granulated sugar
- ¼ cup (1oz/28g) cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Egg wash
- Granulated sugar for sprinkling
Preheat the oven to 400°F (200°C).
On a floured surface, roll out one pie crust and line a 9-inch pie tin with it.
In a large mixing bowl, combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and then pour into the pie crust.
Roll out the second pie crust and cut it into 10 roughly 1-inch wide strips.
Lay 7 strips in one direction across the pie and then lay the other seven strips in the opposite direction to create a lattice effect.
Trim away the excess pie crust, leaving a bit extra of the top and bottom crust to tuck underneath the bottom edge. Press and crimp the edges to seal.
Brush the crust with the egg wash and sprinkle with a little sugar.
Place the pie on a baking sheet to catch any drippings and bake for 20 minutes.
After 20 minutes, reduce the temperature to 350°F (180°C) and bake for another 45 minutes roughly, or until the juices are bubbling thickly and the crust is golden brown.
Let cool for at least 4 hours before serving with whipped cream or vanilla ice cream. Store leftovers, covered, at room temperature for up to 2 days.