My Fresh Strawberry Pie features juicy fresh strawberries, a buttery flaky crust, and no-weave lattice for a perfectly sliceable summer pie.
- 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
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In a large mixing bowl, combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and set aside.
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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.
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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.
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Pour the strawberry pie filling into the pie pan.
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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.
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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.
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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.
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Brush the crust with the egg wash and sprinkle with a little sugar.
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Place the pie on the pre-heated baking sheet to catch any drippings and bake for 20 minutes.
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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.
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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.
Watch the Recipe Video!
- 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.