Lattice-Top Strawberry Pie Recipe (2024)

Managed to get late summer strawberries from Quebec. I substituted 1/4 cup tapioca for the cornstarch and used cinnamon. Lattice crust a must to encourage evaporation of juices in oven. One of the best pies I have made.

After the first ten minutes, cuff the outside of the pie lightly with foil and the edges won't burn. I made this twice, once with fresh strawberries and once with a bag of three mixed berries, frozen. The fresh was better, but both work.

My fiance says this is the best pie I've ever made. I used Melissa Clark's butter pie crust recipe, which I let chill for several hours, and used a slotted spoon to fill the pie - then added several spoonfuls of the filling's liquid after. With the leftover pie crust and filling, I made some mini tarts and practiced my latticing.

don't remember if I followed this recipe exactly... but it was delicious and set up fine. dont skip the thickener or lattice top- strawberries are very watery and the juices need to be able to evaporate.

I simmered the strawberries and mixed the lemon juice with some cold water with the cornstarch in with the strawberries. I followed the recipe the first time and the filling was a little runny. Crust was delicious!

I made this recipe last night and ate only the first slice. The crust calls for 2 tsp of kosher salt which to my taste ruined the overall flavor. Way too much salt. Reduce that and it might be pretty good.

I made this recipe last night, changed only putting a full crust as top, but could not eat more than the first piece. The recipe calls for TWO TEASPOONS kosher salt in the crust. Way too much for my tastes. Ruined the pie. While other strawberry pie recipes call for 1/4 tsp salt in the crust, that sounds more like it as an appropriate change to fix the issue. The lard in the crust mix made it beautifully rich. I can’t understand why nobody called out the amount of salt in the crust as a fault.

Used an all shortening crust but otherwise followed recipe. Tasty, but filling runs when pie is cut: fortunately family doesn't care if a pie is a bit messy! I used sliced large fresh berries and they gave off more liquid than the cornstarch in the recipe could compensate for, even with extra oven time. Will try increasing cornstarch next time.

Followed the recipe exactly and it was amazing. Used fresh strawberries from my garden with a generous 1/4 cup of cornstarch, and the texture/consistency was perfect - not at all runny, just nicely set. Saltiness of the crust was a nice complement to the sweetness of the berries. Will definitely make again.

The crust listed here is great for the bottom - a little dry to start but doesn't get soggy with baking. Used a more manageable crust for the lattice ('80s Betty Crocker version). Best with big Farmer's Market Strawberries. Bake a little longer than you think (55 min in my generally hot oven)

Great summer pie recipe worthy of a repeat attempt. I will substitute tapioca for the corn starch as it had terrific flavor but far too wet even with a lattice top crust.

I would not make this crust again. We found it incredibly salty and no amount of sweet willing could improve it. We ended up scraping off the lattice top into the bin and barely ate the bottom crust (I did blind bake it for 10 minutes so it wasn’t soggy). If you make this pie use a different crust!

I found the crust to be a little crumbly & hard to work with. Next time I’ll stick with Martha’s perfect pie crust.

I made this pie, and the filling was really delicious but even with the cornstarch still really runny and messy. I think next time I would suggest draining some of the strawberry liquid before adding it to the pie, or follow vincents suggestion of simmering the strawberries and allowing them to gel a little bit before baking. Still a great recipe!!

This pie was a big hit at our Memorial Day gathering with friends. I served it with whipped cream and it ended our first meal together in over a year on a wonderful sweet note. I followed the recipe exactly, but left it in the oven a full 50 minutes, waiting for it to bubble. Covered the crust with a silicone pie guard. It wasn't soupy at all.

Made this following the instructions and using this recipe’s crust and it was beautiful. Crust was surprisingly salty vs others but it really worked with the sweet filling. Will for sure make again.

Normally, my husband prefers fresh strawberry pie, but we tried this one and he loved it. Definitely keep a cookie sheet below the pie - it will ooze.

I usually make fresh strawberry pie so this was a lovely change! Filling did spill onto the cookie sheet, but I think that's because I had to eyeball the amount of strawberries and ended up with heaps. But it wasn't exceptionally runny, and held up nicely the second day in the fridge, instead of becoming soggy.

Made this recipe almost exactly as instructed, but I made my own crust recipe (all butter) and used 1/4 cup of instant tapioca instead of cornstarch as a thickener. I baked it as instructed, including the egg wash on the crust. It was on a pan on the 2nd to lowest rack in the oven. The crust came out beautifully. Golden and not burnt at all. The filling was still runny after letting it cool for 3 hours though. The next day, the filling was way more cohesive and the pie stuck together when served

HiI made this pie today, it was liquid inside. I read the reviews and added more cornstarch because others said the same thing. Flavor is good but a bit too sweet.