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Looking for a delightful dessert that captures the essence of summer? This Homemade Strawberry Pie with Lattice Crust is the perfect treat for gatherings or family dinners. It features a buttery lattice crust filled with sweet, juicy strawberries and a glossy glaze that enhances its appeal. With its vibrant color and fresh flavor, this pie is sure to impress!
Why You’ll Love This Recipe
This strawberry pie is not only visually stunning but also incredibly satisfying to make and eat. With fresh ingredients and simple steps, it’s an accessible dessert for bakers of all skill levels.
- Fresh, juicy strawberries make for a delightful filling.
- The lattice crust adds an elegant touch to your dessert.
- Perfect for summer gatherings and celebrations.
- Simple ingredients come together for a delicious treat.
- Can be made ahead of time for convenience.
Ingredients
- 1 pre-made pie crust (9-inch)
- 2 pounds fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
How to Make Strawberry Pie
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
- In a large mixing bowl, combine the halved strawberries, sugar, cornstarch, and lemon juice. Gently toss to coat the strawberries evenly and let sit for about 10 minutes.
- Pour the strawberry mixture into the prepared pie crust and dot with small pieces of butter.
- To create the lattice crust, roll out a second pie crust and cut it into strips. Lay half of the strips over the filling in one direction, then weave the remaining strips over and under the first set to form a lattice pattern.
- Trim and crimp the edges of the pie crust to seal. In a small bowl, mix the beaten egg with milk and brush the mixture over the lattice crust for a beautiful golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is bubbly.
- Remove from the oven and allow to cool on a wire rack for at least 2 hours before slicing. This will help the filling set up nicely.
Tips for the Best Results
- Choose ripe strawberries for the best flavor.
- Allow the pie to cool completely before slicing to avoid a runny filling.
- If you prefer a sweeter pie, adjust the sugar according to your taste.
- For added flavor, consider adding a pinch of cinnamon to the strawberry mixture.
Easy Variations
- Substitute half of the strawberries with blueberries or raspberries for a mixed berry pie.
- Add a tablespoon of vanilla extract to the filling for extra flavor.
- For a gluten-free option, use a gluten-free pie crust.
What to Serve With It
- Whipped cream or vanilla ice cream is a classic pairing that complements the pie beautifully.
- Serve with a scoop of yogurt for a lighter option.
- A drizzle of chocolate sauce can add a delightful twist.
Storage and Reheating
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Store any leftover pie in the refrigerator, covered, for up to 3 days. The crust may soften a bit, but it will still be delicious. Reheat slices in the oven at 350°F (175°C) for about 10 minutes for a warm treat.
Recipe Card
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes (plus cooling time)
Yield: 8 servings
Ingredients:
- 1 pre-made pie crust (9-inch)
- 2 pounds fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
3. In a large mixing bowl, combine the halved strawberries, sugar, cornstarch, and lemon juice. Gently toss to coat the strawberries evenly and let sit for about 10 minutes.
4. Pour the strawberry mixture into the prepared pie crust and dot with small pieces of butter.
5. To create the lattice crust, roll out a second pie crust and cut it into strips. Lay half of the strips over the filling in one direction, then weave the remaining strips over and under the first set to form a lattice pattern.
6. Trim and crimp the edges of the pie crust to seal. In a small bowl, mix the beaten egg with milk and brush the mixture over the lattice crust for a beautiful golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is bubbly.
8. Remove from the oven and allow to cool on a wire rack for at least 2 hours before slicing. This will help the filling set up nicely.
Notes:
Choose ripe strawberries for the best flavor. Allow the pie to cool completely before slicing to avoid a runny filling. Enjoy your homemade strawberry pie!
