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Delicious Strawberry Pie with Lattice Crust Recipe

Delicious Strawberry Pie with Lattice Crust Recipe

Looking for a dessert that screams summer? This Delicious Strawberry Pie with Lattice Crust is the perfect sweet treat for gatherings. With its vibrant red strawberries nestled in a sweet, glossy filling and an artfully woven lattice crust, this pie is as beautiful as it is delicious. Serve it at your next barbecue or picnic, and watch it disappear!

Why You’ll Love This Recipe

This strawberry pie is a crowd-pleaser that brings together fresh flavors and stunning visuals. It’s simple enough for a beginner but impressive enough to wow your guests.

  • Fresh Ingredients: Bursting with ripe strawberries.
  • Visual Appeal: The lattice crust adds a charming touch.
  • Easy to Make: A straightforward recipe that doesn’t require advanced baking skills.
  • Perfect for Summer: A light and refreshing dessert that highlights seasonal fruits.

Ingredients

  • 1 ½ pounds fresh strawberries, hulled and halved
  • ¾ cup granulated sugar, divided
  • ¼ cup cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 pre-made pie crust, thawed
  • 1 additional pie crust for the lattice top
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

How to Make Strawberry Pie with Lattice Crust

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the halved strawberries, ½ cup of sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the strawberries and set aside to let the mixture macerate for about 15 minutes.
  3. Roll out the first pie crust and fit it into a 9-inch pie pan. Trim any excess dough from the edges.
  4. Pour the strawberry filling into the crust, spreading it evenly.
  5. Roll out the second pie crust on a lightly floured surface. Cut it into ¾-inch wide strips to create the lattice top.
  6. Arrange the strips in a crisscross pattern over the strawberry filling. Trim and tuck the edges of the strips into the bottom crust, then crimp to seal.
  7. In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over the lattice crust to give it a golden finish.
  8. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbly.
  9. Once done, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing.

Tips for the Best Results

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • Allow the pie to cool completely before slicing to ensure the filling sets properly.
  • If you want a shiny glaze, consider brushing the filling with a bit of melted jelly after baking.

Easy Variations

  • For a twist, mix in some blueberries or raspberries with the strawberries.
  • Add a pinch of cinnamon to the filling for a warm spice note.
  • Swap out the sugar for honey or maple syrup for a different sweetener.

What to Serve With It

  • A scoop of vanilla ice cream for extra creaminess.
  • Fresh whipped cream to complement the strawberries.
  • Lemon sorbet for a refreshing contrast.
  • A drizzle of chocolate sauce for a decadent touch.

Storage and Reheating

Store leftover pie in the refrigerator for up to three days. If you want to enjoy it warm, simply reheat individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.

Recipe Card

Delicious Strawberry Pie with Lattice Crust
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield/Servings: 8 servings
Ingredients:

  • 1 ½ pounds fresh strawberries, hulled and halved
  • ¾ cup granulated sugar, divided
  • ¼ cup cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 pre-made pie crust, thawed
  • 1 additional pie crust for the lattice top
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the halved strawberries, ½ cup of sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the strawberries and set aside to let the mixture macerate for about 15 minutes.
  3. Roll out the first pie crust and fit it into a 9-inch pie pan. Trim any excess dough from the edges.
  4. Pour the strawberry filling into the crust, spreading it evenly.
  5. Roll out the second pie crust on a lightly floured surface. Cut it into ¾-inch wide strips to create the lattice top.
  6. Arrange the strips in a crisscross pattern over the strawberry filling. Trim and tuck the edges of the strips into the bottom crust, then crimp to seal.
  7. In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over the lattice crust to give it a golden finish.
  8. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbly.
  9. Once done, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing.

Notes:

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • Allow the pie to cool completely before slicing to ensure the filling sets properly.

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