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Get ready to indulge in a slice of summer with this Delicious Strawberry Pie with Lattice Crust. Bursting with fresh strawberries and wrapped in a flaky, golden lattice crust, this pie is the perfect way to celebrate the season’s sweetest fruit. With a glossy glaze that adds a touch of elegance, it’s not just a treat for your taste buds but also a feast for the eyes.
Why You’ll Love This Recipe
This strawberry pie is not only easy to make but also a crowd-pleaser at any gathering. Here’s why it should be on your dessert table:
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- Fresh and fruity flavor that screams summer.
- Beautiful lattice crust that impresses without being complicated.
- Perfect balance of sweetness and tartness from the strawberries and lemon juice.
- Quick prep time makes it ideal for spontaneous gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4–5 tablespoons ice water
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
How to Make Strawberry Pie
- In a large bowl, combine the flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie pan. Place the crust in the pan and trim the edges.
- In a medium bowl, combine the halved strawberries, ½ cup sugar, 1 tablespoon cornstarch, and lemon juice. Toss until well mixed. Pour the strawberry mixture into the pie crust and dot with small pieces of butter.
- Roll out the second disc of dough and cut it into strips to create a lattice top. Weave the strips over the filling, trimming and sealing the edges.
- In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the lattice crust to give it a golden color.
- Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool completely before serving to let the filling set.
Tips for the Best Results
For the best strawberry pie, consider these tips:
- Use fresh, ripe strawberries for a more vibrant flavor.
- Let the pie cool completely to ensure the filling firms up nicely.
- Don’t skip the egg wash; it gives the crust a beautiful shine and crunch.
- Experiment with different fruit combinations, like adding blueberries or raspberries!
Easy Variations
Mix things up with these simple variations:
- Substitute some of the strawberries with rhubarb for a tart twist.
- Add a sprinkle of cinnamon to the filling for extra warmth.
- Try using a graham cracker crust for a no-bake version.
What to Serve With It
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This strawberry pie pairs beautifully with:
- Whipped cream or vanilla ice cream for a luscious contrast.
- A scoop of Greek yogurt for a tangy balance.
- A cup of herbal tea or iced lemonade for a refreshing touch.
Storage and Reheating
Store any leftover pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Enjoy the delightful taste of summer anytime!
Recipe Card
Delicious Strawberry Pie with Lattice Crust
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Ingredients:
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4–5 tablespoons ice water
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
- In a large bowl, combine the flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie pan. Place the crust in the pan and trim the edges.
- In a medium bowl, combine the halved strawberries, ½ cup sugar, 1 tablespoon cornstarch, and lemon juice. Toss until well mixed. Pour the strawberry mixture into the pie crust and dot with small pieces of butter.
- Roll out the second disc of dough and cut it into strips to create a lattice top. Weave the strips over the filling, trimming and sealing the edges.
- In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the lattice crust to give it a golden color.
- Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool completely before serving to let the filling set.
Notes: Let the pie cool completely for the best texture. Enjoy with a scoop of ice cream for an extra-indulgent treat!
