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4.79 from 33 votes
A strawberry pie with a piece removed.
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Fresh Strawberry Pie Recipe (With No-Weave Lattice)
Prep Time
40 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 45 mins
 

Savor our Fresh Strawberry Pie with gorgeous seasonal strawberries, fuss-free no-weave lattice, and buttery flaky crust.

Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 2 recipe Homemade Pie Crust
  • 5 cups (25 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
Instructions

  1. Preheat the oven to 400°F (200°C).

  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 tin with it. Leave a 1-inch (2 ½ cm) overhang and trim away the rest.

  3. In a large mixing bowl, combine 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.

  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.

  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, about 45 minutes.

  10. 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!

Recipe Notes
  • 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!