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

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Hi Bold Bakers!

• Effortless Elegance: The no-weave lattice topping is simple to make, yet looks stunning, giving your pie a professional appearance without the hassle.
• Perfectly Balanced Flavor: The combination of sweet, juicy strawberries and the slight tartness from the grated Granny Smith apple creates a perfect harmony of FRESH flavors that store-bought cannot beat.
• Ideal Texture: The buttery, flaky crust complements the fresh fruit filling, providing a satisfying crunch with every bite.

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 6/16/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and 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

Prep

1. Preheat the oven to 400°F (200°C).

Roll out the pie dough

2. 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 pan with it. Leave a 1-inch (2 ½ cm) overhang and trim away the rest. Puncture the bottom of the crust to keep it from bubbling.
3. In a large mixing bowl, stir together the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and then pour into the pie crust.
4. Roll out the second pie crust into a 14-inch (35 cm) circle (about ⅛-inch (3 mm) thick)and cut it into 10 (1 ½-inch/3 ½ cm) wide strips.

Assemble the pie

5. Lay 5 strips in one direction across the pie and then lay the other 5 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.
6. 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.
7. Brush the crust with the egg wash and sprinkle with a little sugar.

Bake the Strawberry pie

8. Place the pie on a baking sheet to catch any drippings and bake for 20 minutes.
9. Reduce the temperature to 350°F (180°C) and continue baking until the juices are bubbling thickly and the crust is golden brown.
10. Let cool for at least 4 hours before serving with dollops of whipped cream or vanilla ice cream.

Gemma’s Pro Chef Tips For Making Strawberry Lattice Pie

• Double our Flakey Pie Crust recipe to make this pie with the lattice on top. Using a food processor will help to prevent butter from melting.
• 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.
• 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.
• You can blind bake pie crust to ensure a flaky bottom crust: line it with parchment paper and fill it with dry beans, raw rice, or pie weights to stop the dough from rising up as it bakes.
• Keep baking the pie until the juices are bubbling thickly and possibly overflowing a bit or the filling will be too runny and possibly a bit chalky from uncooked cornstarch.
• If the crust is beginning to overbrown before the filling is done, cover it loosely with foil while the pie finishes baking.
• Make this pie extra special by serving it with 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 6/16/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips. 

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