There’s nothing quite like the vibrant sweetness of a Fresh Strawberry Pie to celebrate the season’s best fruit. This recipe skips the fuss of a traditional lattice, offering a no-weave design that’s as easy as it is stunning.
Juicy, ripe strawberries mingle with a glossy, lightly sweet filling, all cradled in a buttery, flaky crust. In just 1 hour and 45 minutes, you’ll have a dessert that’s both visually impressive and irresistibly delicious.
Every bite is a burst of bright, tangy flavor balanced by the rich, crumbly crust. The effortless lattice adds a rustic charm, while the fresh berries keep it light and refreshing.
Perfect for summer gatherings or a cozy treat, this pie is a crowd-pleaser that’s as fun to make as it is to eat. Let the aroma of baking crust and sweet strawberries fill your kitchen—it’s pure joy in every slice.
Fresh Strawberry Pie Ingredients
- 2 recipes Homemade Pie Crust (or store-bought for convenience)
- 5 cups (25 oz/710 g) fresh strawberries, hulled and halved
- 1 large Granny Smith apple, peeled and grated (adds natural pectin for thickening)
- ¼ cup (2 oz/57 g) granulated sugar (plus extra for sprinkling)
- ¼ cup (1 oz/28 g) cornstarch (or tapioca starch as a substitute)
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Egg wash (1 egg beaten with 1 tablespoon water or milk)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- On a floured surface, roll out one pie crust into a 14-inch (35 cm) circle (about ⅛-inch/3 mm thick). Line a 9-inch pie tin with it, leaving a 1-inch (2 ½ cm) overhang. Trim the excess.
- In a large mixing bowl, combine strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt. Mix well, then pour into the prepared pie crust.
- Roll out the second pie crust into a 14-inch (35 cm) circle (about ⅛-inch/3 mm thick). Cut into 10 strips, each 1 ½ inches (3 ½ cm) wide.
- Create a lattice by laying 5 strips in one direction across the pie, then lay the other 5 strips in the opposite direction. Leave a 1-inch (2 ½ cm) overhang and trim the excess.
- Press the lattice strips into the bottom crust to seal. Fold the bottom crust overhang up and over the lattice edge to create a thick border. Crimp with your fingers or a fork.
- Brush the crust with egg wash and sprinkle lightly with sugar.
- Place the pie on a baking sheet to catch drippings. Bake at 400°F (200°C) for 20 minutes.
- 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.
- Let cool for at least 6 hours to set before slicing. Serve with whipped cream or vanilla ice cream. Store leftovers loosely covered at room temperature for up to 2 days.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Fresh Strawberry Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. For a twist, try a drizzle of chocolate ganache or a sprinkle of toasted almonds. These toppings add a delightful contrast to the pie’s sweet-tart filling.
Mastering the Lattice: Tips for a Flawless Finish
Creating a lattice crust doesn’t have to be intimidating! Use a ruler to measure your strips for even spacing. If the dough becomes too soft, chill it for 10 minutes before handling. Remember, a no-weave lattice is just as beautiful and much simpler to achieve!
How to Store and Reheat Your Strawberry Pie
Store your pie loosely covered at room temperature for up to two days. For longer storage, wrap it tightly and refrigerate for up to five days. To reheat, place a slice in a 300°F (150°C) oven for 10 minutes to restore its flaky crust.
Recipe Variations: Mix It Up!
Swap strawberries for mixed berries like raspberries and blueberries for a vibrant twist. If you prefer a gluten-free option, use a gluten-free pie crust. For a nutty flavor, add a handful of chopped pecans to the filling. These variations keep the recipe exciting and customizable!
Common Questions: Your Pie Dilemmas Solved
Wondering why your pie isn’t sliceable? Let it cool for at least 6 hours to allow the filling to set. If the crust browns too quickly, cover it loosely with aluminum foil during baking. And yes, you can use frozen strawberries—just thaw and drain them well to avoid excess liquid.
Fresh Strawberry Pie (With A No-Weave Lattice)!
Ingredients
Homemade Pie Crust
- 2 recipe Homemade Pie Crust
Filling
- 5 cups fresh strawberries hulled and halved
- 1 large Granny Smith apple peeled and grated
- 1/4 cup granulated sugar plus more for sprinkling
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Egg wash
- Egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- In a large mixing bowl, combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and then pour into the pie crust.
- 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.
- 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. 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.
- Brush the crust with the egg wash and sprinkle with a little sugar.
- Place the pie on a baking sheet to catch any drippings and bake for 20 minutes.
- 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.
- 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.
