Classic Strawberry Lattice Pie (Glossy, Juicy, Bakery-Style)

Ingredients

For the Pie Crust (Double Crust)

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 200g (7 oz) unsalted butter, cold and cubed
• 6–8 tbsp ice water

(You can use store-bought pie dough if preferred.)

For the Strawberry Filling

• 600g (1.3 lb) fresh strawberries, hulled and halved
• ¾ cup granulated sugar (adjust to taste)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For Finishing

• 1 egg
• 1 tbsp milk
• 1 tbsp coarse sugar (optional)

Instructions

Step 1: Prepare the Dough

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add cold butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Make the Filling

1. In a mixing bowl, combine strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt.
2. Toss gently until evenly coated.
3. Let the mixture rest for 10–15 minutes to release natural juices.

Step 3: Assemble the Pie

1. Preheat oven to 190°C (375°F).
2. Roll out one dough disc and place it into a 9-inch pie dish.
3. Pour the strawberry filling into the crust, spreading evenly.

Step 4: Create the Lattice Top

1. Roll out the second dough disc.
2. Cut into strips about 1.5–2 cm (½–¾ inch) wide.
3. Arrange strips in a lattice pattern over the filling.
4. Trim excess dough and crimp the edges to seal.

Step 5: Bake

1. Whisk egg and milk together to make an egg wash.
2. Brush over the lattice crust.
3. Sprinkle coarse sugar on top if desired.
4. Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 6: Cool

• Allow the pie to cool for at least 2 hours before slicing.
• This step is essential for the filling to thicken properly.

Pro Tips

• Use fresh strawberries for the best texture and flavor.
• If you want a deeper color and richer taste, add 1–2 tablespoons of strawberry jam.
• To avoid a soggy bottom crust, pre-bake (blind bake) the base for 10 minutes before adding filling.
• Make sure the filling is bubbling before removing from the oven—this ensures the cornstarch is fully activated.

Serving Suggestions

• Serve slightly warm or chilled
• Pair with vanilla ice cream or whipped cream
• Best enjoyed within 1–2 days for peak freshness