Pies & Tarts

Fresh Strawberry Pie (With A No-Weave Lattice)!

4.91 from 10 votes
My Fresh Strawberry Pie recipe is made with gorgeous seasonal strawberries and an easy lattice topping that skips all the fuss.
A strawberry pie with a piece removed.

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! 

A close up of the interior of my strawberry pie recipe.

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):

  1. Get your oven ready by preheating it to 400°F (200°C). 
  2. 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!
  3. Combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt in a large mixing bowl. Pour this mixture into the pie crust.
  4. Roll out the second pie crust and cut it into 10 roughly 1-inch wide strips.
  5. 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!
  6. 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.
  7. Brush the crust with egg wash, and then sprinkle with a bit of sugar.
  8. Place the pie on a baking sheet to catch any drippings and bake for 20 minutes.
  9. 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! 

A slice of my easy strawberry pie recipe with a dollop of whipped cream on top.

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!

Fresh Strawberry Pie Recipe (With No-Weave Lattice)

4.91 from 10 votes
My Fresh Strawberry Pie recipe is made with gorgeous seasonal strawberries and an easy lattice topping that skips all the fuss.
Author: Gemma Stafford
Servings: 8 servings
Prep Time 30 mins
Cook Time 1 hr 5 mins
My Fresh Strawberry Pie recipe is made with gorgeous seasonal strawberries and an easy lattice topping that skips all the fuss.
Author: Gemma Stafford
Servings: 8 servings

Ingredients

  • 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

Instructions

  • 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.

Submit your own photos of this recipe

2 Images

The Seasoned Chef

Eric D. Barrom

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Pat
Pat
1 month ago

Gemma I have a question. Why go to all that work and then the strawberries don’t taste fresh?
The easiest way to make strawberry pie is to put your piecrust in the pan and bake it. Wash and hull your strawberries and cook some junket strawberry flavor danish dessert and let cool. Then combine it with the fresh strawberries and put them in the baked pie crust. You can pile the strawberry mixture high if you desire. I’m sure that you can figure out the proportions . When serving, put on some whipping cream.

Lorraine
Lorraine
25 days ago

I use 2 tablespoons of tapioca starch to one cup of fruit when I make fruit pies. Mix the tapioca starch with the fruit and sugar, and let sit for 10 minutes, then add to the pie shell. The tapioca starch gels the juices of the fruit when cooking, so when the pie is cooked and fully cooled, the filling is nice and firm not watery, so when slicing the pie a slice is easier to transfer to the plate for serving.

Vienna Tung
Vienna Tung
1 month ago

Hello Gemma! Do I need to blind bake the pie crust first and then add in the strawberry filling? I’m afraid the bottom pie crust might become soggy. Also, do I need to butter the pie pan so it won’t stick? Sorry, I am a novice baker 🙂

The Seasoned Chef
1 month ago

I can’t believe I’m the first to upload a photo!!! YAYYYY
Gemma…this pie was absolutely sensational, so creative, and so simple!!! I even used frozen strawberries and it was AMAZING!!! I made it for my parents’ 25th wedding anniversary and served it with some vanilla whipped cream!!! Wow…just wow!!!

Gabrielle
Gabrielle
1 month ago

How good can this get…freshly baked strawberry pie! I love this, Gemma! Thanks so much…

Gloria Molano
Gloria Molano
1 month ago

Can I use a frozen pie crust

Brenda Montefusco
Brenda Montefusco
1 month ago

Hi, Gemma! This strawberry pie sounds great. I had to laugh when I read the directions and knew that you would too. How do you cut 10 1″ strips and place 7 in one direction with the remaining 7 in the other??!! 5 strips one way and 5 the other could work, or 7 thinner strips and 7 of the same could work, too?? Ha ha. Seriously, I thoroughly enjoy your work. Thank you for all that you do. – Brenda.

Tsofia
1 month ago

Hi Gemma,
Thank you so so much for this recipe, can’t wait to try it!
Many Thanks
Tsofia

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!