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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Fresh Strawberry Pie is one of my favorite ways to celebrate strawberry season. Made with juicy, fresh strawberries, a buttery, flaky homemade crust, and an easy no-weave lattice topping, it’s the kind of beautiful, bakery-worthy dessert that’s surprisingly simple to make and guaranteed to impress.
- Bakery-Worthy Without the Fuss: My easy no-weave lattice creates a stunning finish that’s simple enough for any home baker.
- Fresh Strawberry Flavor in Every Bite: Sweet, juicy strawberries are the star, while grated Granny Smith apple naturally thickens the filling without masking the fruit.
- Perfectly Sliceable Every Time: A simple pro technique helps create a thick, jammy filling that slices cleanly after cooling.
- Made Completely From Scratch: Homemade buttery, flaky pie crust and fresh seasonal ingredients deliver flavor and texture that store-bought pie can’t match.
After years as a professional chef, I’ve learned that the best fruit pies don’t need complicated ingredients—just great seasonal fruit and a few smart baking techniques. One of my favorite tricks in this recipe is adding grated Granny Smith apple, which naturally thickens the filling so the strawberries stay front and center while every slice holds together beautifully.
Table of Contents
- What is a Fresh Strawberry Pie?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make a Fresh Strawberry Pie
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- FAQs
- More Fruit Pies for Summer
IMPORTANT NOTE: This recipe was improved and updated on 7/12/2026, to include updated Pro Chef Tips.
What is a Fresh Strawberry Pie?
A strawberry pie is a classic dessert made with fresh, seasonal strawberries and a flaky, buttery pie crust, often arranged in a lattice pattern.
- Lattice Top: The lattice design not only adds visual appeal but also allows steam to escape, preventing a soggy crust.
- Fresh Ingredients: Uses seasonal strawberries for the best flavor and texture.
- Added Apple: Incorporates grated Granny Smith apple to absorb excess moisture and enhance texture.
- Buttery Crust: Features a homemade, buttery pie crust that complements the sweet-tart filling perfectly.
Tools You Need
- Measuring cups and measuring spoons
- Measuring jugs
- Mixing bowls
- Rolling pin
- Fork
- Knife
- 9-inch pie dish
Key Ingredients
Perfect Homemade Pie Crust
- 2 recipes of Perfect Homemade Pie Crust
- The pie crusts provide a buttery, flaky base and top for the pie, adding texture and flavor. It also encases the filling, helping to hold the pie together.
- Alternatively, you can also make this with a double recipe of our Sour Cream Pie Crust.
Fresh strawberries
- Serve as the primary filling, offering a sweet, juicy, and slightly tart flavor that defines the pie.
- You can substitute other fresh berries such as raspberries or blueberries, though the flavor profile will vary.
Granny Smith apple
- Granny Smith apple adds a subtle tartness and helps to absorb excess liquid released by the strawberries during baking, preventing the pie from becoming too runny.
- Alternatively, Bramley apples will be your go-to cooking apples in Ireland or the UK. They are very sour to eat but work beautifully in baking, such as Irish Apple Cake, Apple Crumble, and Boozy Whiskey Whiskey Apple Crisp.
Granulated sugar
- Sugar sweetens the filling, balancing the tartness of the strawberries and apples.
Cornstarch
- Cornstarch acts as a thickening agent, helping to set the strawberry pie filling by absorbing the juices released during baking, resulting in a firmer texture.
Lemon juice
- Lemon juice enhances the flavor of the strawberries and apples with a bit of acidity and helps to balance the sweetness.
- It also prevents browning of the apple.
- Alternatively, you can substitute 1 tablespoon of balsamic vinegar for lemon juice, which can really enhance the flavor of strawberries.
Vanilla extract
- Vanilla extract adds a rich, aromatic flavor that complements the sweetness of the fruit and adds depth to the overall taste.
Salt
- Salt enhances the flavors of the other ingredients and balances the sweetness, adding complexity to the taste.
Egg wash
- Brushed on the crust before baking, it helps to create a glossy, golden-brown finish and adds a slight richness to the crust.
How to Make a Fresh Strawberry Pie
To Make the Fresh Strawberry Pie Filling
- Combine the filling: In a large mixing bowl, combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and set aside.
To Prepare the Pastry for Fresh Strawberry Pie
- Preheat the oven: Preheat the oven to 400°F (200°C) and place a cookie tray lined with foil in the center of the oven. This tray is to bake the pie on.
- Roll out the bottom crust: On a floured surface, roll out one pie crust into a 14-inch (35 cm) circle (about ⅛-inch/3 mm thick) and line a 9-inch pie tin with it. Leave a 1-inch (2½ cm) overhang and trim away the rest.
- Fill the pie: Pour the strawberry pie filling into the pie pan.
To Make the Lattice for the Fresh Strawberry Pie
- Roll out the top crust: Roll out the second pie crust into a 14-inch (35 cm) circle (about ⅛-inch/3 mm thick) and cut it into 12 (1-inch) wide strips.
- Create the lattice: Lay 6 strips in one direction across the pie and then lay the other 6 strips in the opposite direction to create a lattice effect. Leave a 1-inch (2½ cm) overhang for the lattice strips and trim away the excess.
- Seal and crimp the crust: Press the strips into the bottom crust to seal, then fold the bottom crust overhang up and over the top edge to create a nice, thick border. Crimp with your fingers or a fork.
- Brush the crust: Brush the crust with the egg wash and sprinkle with a little sugar.
To Bake the Fresh Strawberry Pie
- Start baking: Place the pie on the pre-heated baking sheet to catch any drippings and bake for 20 minutes.
- Finish baking: Reduce the temperature to 350°F (180°C) and continue baking until the juices are bubbling thickly and the crust is golden brown, about 45–50 minutes.
To Serve the Fresh Strawberry Pie
- Cool and serve: Let cool for at least 6 hours before serving for it to be sliceable. Serve with whipped cream or vanilla ice cream. Store leftovers, loosely covered, at room temperature for up to 2 days.
Gemma’s Pro Chef Tips For Making Strawberry Lattice Pie
- Start with cold pie dough: Double my Flaky Pie Crust Recipe for the lattice top, and use a food processor if you have one to keep the butter cold for the flakiest crust.
- Work quickly: Roll out the pie dough as quickly as possible so the butter doesn’t soften, which helps create flaky layers.
- Stick with a lattice top: Don’t use a solid top crust for this pie. Strawberries release a lot of juice, and the lattice allows excess moisture to evaporate for a better-set filling.
- Blind bake for extra insurance (optional): For an even flakier bottom crust, line the pastry with parchment paper, fill it with pie weights, dried beans, or uncooked rice, and blind bake before adding the filling.
- Bake until the filling bubbles: Keep baking until the juices are bubbling thickly and even overflowing slightly. Underbaking can leave the filling runny and the cornstarch with a chalky taste.
- Protect the crust if needed: If the crust is browning too quickly before the filling is fully cooked, loosely cover the top with foil for the remaining baking time.
- Serve with ice cream: Make this pie extra special with a scoop of Homemade Vanilla Ice Cream or Strawberry Ice Cream.
Make Ahead & Storage Instructions
You can make the pastry up to 2 days in advance and can even make and bake the pie 24 hours in advance, which will make it easier to slice and serve.
Store any leftover strawberry pie covered with plastic wrap, at room temperature, for up to 2 days.
FAQs
Can I use frozen strawberries?
- Use fresh strawberries for this easy strawberry pie recipe. Frozen fruit will release too much liquid too quickly and can result in a soggy pie.
Can I make the crust ahead of time?
- Store your pie pastry for up to 2 days in the fridge or freeze for up to 8 weeks. Thaw it in the refrigerator overnight before using.
Can I make the crust gluten-free?
- Yes, The Flakiest Gluten-Free Pie Crust will work well.
More Fruit Pies for Summer!
- The Only Blueberry Pie Recipe You Need
- Classic Cherry Pie
- Perfect Peach Pie
- Blackberry Pie
- Mile-High Raspberry Meringue Pie Recipe
IMPORTANT NOTE: This recipe was improved and updated on 7/12/2026, to include updated Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Fresh Strawberry Pie Recipe (With No-Weave Lattice)
My Fresh Strawberry Pie features juicy fresh strawberries, a buttery flaky crust, and no-weave lattice for a perfectly sliceable summer pie.
Servings: 8 servings
My Fresh Strawberry Pie features juicy fresh strawberries, a buttery flaky crust, and no-weave lattice for a perfectly sliceable summer pie.
Servings: 8 servings
Ingredients
- 2 recipe Homemade Pie Crust
- 5 cups (1 lb 9 oz/710 g) fresh strawberries, hulled and halved
- 1 large Granny Smith apple, peeled and grated
- ¼ cup (2 oz/57 g) granulated sugar (plus more for sprinkling)
- ¼ cup (1 oz/28 g) cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Egg wash
- 1 tablespoon granulated sugar
Instructions
To Make the Fresh Strawberry Pie Filling
- In a large mixing bowl, combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and set aside.
To Prepare the pastry for Fresh Strawberry Pie
- Preheat the oven to 400°F (200°C) and place a cookie tray lined with foil in the center of the oven. This tray is to bake the pie on.
- On a floured surface, roll out one pie crust into a 14-inch (35 cm) circle (about ⅛-inch (3 mm) thick) and line a 9-inch pie tin with it. Leave a 1-inch (2 ½ cm) overhang and trim away the rest.
- Pour the strawberry pie filling into the pie pan.
To Make the Lattice for the Fresh Strawberry Pie
- Roll out the second pie crust into a 14-inch (35 cm) circle (about ⅛-inch (3 mm) thick)and cut it into 12 (1 inch) wide strips.
- Lay 6 strips in one direction across the pie and then lay the other 6 strips in the opposite direction to create a lattice effect. Leave a 1-inch (2 ½ cm) overhang for the lattice strips and trim away the excess.
- Press the strips into the bottom crust to seal, then fold the bottom crust overhang up and over the top edge to create a nice, thick border. Crimp with your fingers or a fork.
- Brush the crust with the egg wash and sprinkle with a little sugar.
To Bake the Fresh Strawberry Pie
- Place the pie on the pre-heated baking sheet to catch any drippings and bake for 20 minutes.
- Reduce the temperature to 350°F (180°C) and continue baking until the juices are bubbling thickly and the crust is golden brown, about 45 - 50 minutes.
To serve the Fresh Strawberry Pie
- Let cool for at least 6 hours before serving for it to be sliceable. Serve with whipped cream or vanilla ice cream. Store leftovers, loosely covered and at room temperature for up to 2 days.
Recipe Notes
- Start with cold pie dough: Double my Flaky Pie Crust Recipe for the lattice top, and use a food processor if you have one to keep the butter cold for the flakiest crust.
- Work quickly: Roll out the pie dough as quickly as possible so the butter doesn't soften, which helps create flaky layers.
- Stick with a lattice top: Don't use a solid top crust for this pie. Strawberries release a lot of juice, and the lattice allows excess moisture to evaporate for a better-set filling.
- Blind bake for extra insurance (optional): For an even flakier bottom crust, line the pastry with parchment paper, fill it with pie weights, dried beans, or uncooked rice, and blind bake before adding the filling.
- Bake until the filling bubbles: Keep baking until the juices are bubbling thickly and even overflowing slightly. Underbaking can leave the filling runny and the cornstarch with a chalky taste.
- Protect the crust if needed: If the crust is browning too quickly before the filling is fully cooked, loosely cover the top with foil for the remaining baking time.
- Serve with ice cream: Make this pie extra special with a scoop of Homemade Vanilla Ice Cream or Strawberry Ice Cream.
Hi Gemma, I just turned 13 years old and this is my first ever Pie, it was amazing!! I loved the recipe and it turned out great!❤️
Delicious! I made some adjustments- mainly using all purpose GF flour and using a different kind of apple.
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!!!
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.
Very easy to prep things a few days in advance and bake it all in on the day. The pie was absolutely delicious!
Very easy recipe, pie turns out amazing! Thank you Emma
This pie was super easy to make! I loved the tip about using apple:) I had never heard of doing that before so I thought that it was a pretty cool trick.
Hi, Gemma I would like to ask does pizza crust is the same thing that i could use for this strawberry pie? Or its different from the pie crust? Thank you for your help.
Im just wondering what if I could not find any pie crust in our market. Thinking for alternative as well. ???? Thank you!
Yumerdoodle!!!!!
This recipe was a-ma-zing!!!! The second it came out of the oven my kids swarmed the kitchen!!!! I cannot believe how simple and consistent this recipe was! My daughter got your email about the gift card that you can get when you review, and with that we want to buy a mixer to make more of your yummy recipes! Thank you for making baking so much easier!(By the way my daughter wrote the first line????)
I’ve never made strawberry pie before, but this recipe knocked it out of the park – beautifully summery, flavourful and delicious!