Lattice-Top Strawberry Pie Recipe

Name: Lattice-Top Strawberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus some for dusting the board; 2 teaspoons plus 1 tablespoon sugar; 2 teaspoons kosher salt; 1/2 cup cold unsalted butter, cut in small pieces; 6 tablespoons cold vegetable shortening; About 6 tablespoons ice water; 1 egg, lightly beaten; 3 pints fresh strawberries, hulled and halved; 3/4 cup sugar; 6 tablespoons all-purpose flour; 1 tablespoon cold unsalted butter, cut into small pieces

Servings: persons

2 1/2 cups all-purpose flour, plus some for dusting the board
2 teaspoons plus 1 tablespoon sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
About 6 tablespoons ice water
1 egg, lightly beaten
3 pints fresh strawberries, hulled and halved
3/4 cup sugar
6 tablespoons all-purpose flour
1 tablespoon cold unsalted butter, cut into small pieces

1
To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl.
2
Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal.
3
Gradually and gently stir in just enough water to make it come together.
4
Gently press the dough into a ball.
5
Wrap in plastic and refrigerate 30 minutes.
6
To make the filling, preheat the oven to 425 degrees.
7
In a large bowl, toss together the strawberries, sugar and flour.
8
Set aside.
9
On a lightly floured surface, roll out half the dough to fit a 9-inch pie plate.
10
Fit the dough in the pie plate and spoon in the filling.
11
Scatter the butter evenly over the top.
12
Roll out the remaining dough, cut it into 1/2-inch strips and weave a lattice top over the filling.
13
Trim and crimp the edges.
14
Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar.
15
Bake for 15 minutes.
16
Turn the oven down to 350 degrees.
17
Continue baking until the crust is nicely browned, about 30 minutes.
18
Place on a rack to cool.
19
Cut into wedges and serve.

798

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, plus some for dusting the board, 2 teaspoons plus 1 tablespoon sugar, 2 teaspoons kosher salt, 1/2 cup cold unsalted butter, cut in small pieces, and more.

Yes, Lattice-Top Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lattice-Top Strawberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions