Updated 09.12.25
This is my new favorite summer pie, filled with strawberries, lots of strawberries. And if you want to make it easy on yourself, use a store-bought pie crust. All that is left to do is make the filling.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Store-bought pie crust
- Strawberries
- Sugar
- Lime juice and zest
- Light brown sugar
- Cornstarch
- Egg yolk
- Turbinado Sugar
How to Make a Strawberry Lattice Pie
Step 1 – Thaw the pie crust according to the description on the packaging.
Roll the pie crust approx. 1-2 inch wider than your pie dish and transfer to that dish. Cut the remaining dough for your lattice, using a knife or a straight or fluted pastry cutter. Place strips on parchment paper.
Place pie dish and lattice strips in the fridge for later use.
Step 2 – Was, trim and hull strawberries and cut them in smaller pieces. We’re making a 6-inch pie, so strawberry halves may be too big and leave too many holes. Add sugar and set aside to macerate for at least 30 minutes.
Step 3 – Drain liquid from strawberries and add lime zest, lemon juice, black pepper, sugar, brown sugar and cornstarch and mix.
Step 4 – Transfer strawberry mix into pie dish and cover with the lattice strips you made earlier.
Step 5 – Crimp the edges of the pie for a nice presentation. Place the pie in the fridge for about 10 minutes. Brush egg wash over pie dough and sprinkle with turbinado sugar.
- Step 6 – Place the pie on the lowest rack, in a preheated oven of 425°F and bake for 20-25 minutes (the pie begins to turn golden). Lower the heat to 375°F and bake in the middle of the oven for another 5-10 minutes.
Here comes the difficult part. Allow the pie to cool before you cut it. Cooling will allow some gelification to take place which will prevent the filling to run out of your pie the moment you cut it.
Other Fruit Pie Recipes to Try
Fresh Strawberry Lattice Pie
Pin Recipe FacebookIngredients
For the pie crust
- 1 pie crust, Pillsbury or any other brand
- 1/2 egg yolk
- turbinado sugar
For the filling
- 12 ounces strawberries, 2 cups
- 5 tablespoons sugar
- 1/2 lime, zest and juice
- 1/4 teaspoon black pepper
- 3.5 tablespoons light brown sugar
- 1.5 tablespoons cornstarch
Instructions
- Prep the pie crust by thawing the pie crust according to the description on the packaging.
- Roll the pie crust approx. 1-2 inch wider than your pie dish (I used a 6-inch pie dish) and transfer to that dish. Cut the remaining dough for your lattice, using a knife or a straight or fluted pastry cutter. (NOTE 1)Place strips on parchment paper, then place pie dish and lattice strips in the fridge for later use.
- Was, trim and hull strawberries and cut them in smaller pieces. We’re making a 6-inch pie, so strawberry halves may be too big and leave too many holes. Add 1.5 tablespoons of sugar and set aside to macerate for at least 30 minutes.
- Preheat the oven to 425°F.
- Drain liquid from strawberries and add lime zest, 1/2 tablespoon of lemon juice, black pepper, 3.5 tablespoons of sugar, brown sugar and cornstarch and mix. (NOTE 2)
- Transfer strawberry mixture into the pie dish and cover with the lattice strips you made earlier. Crimp the edges of the pie for a nice presentation.
- Place the pie in the freezer for about 10 minutes.
- Mix the egg yolk with 1/2 tablespoon of water and brush the pie with it.
- Sprinkle with turbinado sugar and transfer the pie into the oven. You may want to place a baking sheet under the pie dish to catch drippings (NOTE 3).
- Bake the pie on the lowest rack for about 20 minutes (the pie begins to turn golden). Lower the heat to 375°F and bake in the middle of the oven for another 5-10 minutes.
- Pie should be golden brown and filling bubbly.
Notes
- Making a lattice is as simple or as complicated as you would like it to be.
- Cut the crust in as many or as few strips as you like
- Cut the strips at the same width or a variety of widths
- Use a knife or a pastry wheel for straight cuts or cuts with a fluted edge
- Weave the strips or simply place the horizontal strips on top of the vertical strips
- Add the cornstarch mixture just before you are ready to transfer the strawberry mix into the pie dish. Don’t add the cornstarch mix and let it sit for a while. It will develop liquid again.
- Before you place a baking dish under the pie dish, cover the baking dish with parchment paper, so the drippings don’t burn into the baking dish and become a pain to clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.