Go Back
–+ servings
Lattice-Top Strawberry Pie
Prep Time
30 mins
Cook Time
50 mins
Chilling time
30 mins
Total Time
1 hr 20 mins
A simple, from-scratch strawberry pie recipe with a buttery lattice-top crust.
Recipe Type: Dessert
Makes: 8 servings
Author: Brooklyn Supper
  • 3 quarts strawberries, washed, hulled, and halved
  • 1/2 cup arrowroot
  • 4 tablespoons ground instant tapioca, ground fine in your coffee grinder
  • 1/2 cup sugar
  • zest of 1 orange
  • 2 tablespoons fresh-squeezed orange juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  1. Make pie dough. Divide dough in two, wrap in plastic and chill in fridge 1 hour.

  2. Preheat oven to 425 degrees F. Set a rimmed baking sheet in oven to preheat as well. Butter a deep dish 9-inch pie pan and set aside.

  3. Prepare berries and set in a large bowl. Fold in remaining filling ingredients and set bowl aside while you roll crusts. This gives berries time to release their juices and thickening agents time to work.

  4. Remove the first disc of dough from the fridge. On a lightly floured sheet of parchment, roll into a 14-inch circle. Press into the pie pan and trim all but 1 – 2-inches of overhanging dough. Set shell in freezer while you prepare top layer.

  5. Next, remove second dough disc from fridge and roll it out. Cut 5 or 6 (2 1/2-inch wide) strips.

  6. Use a slotted spoon to add filling to pie pan. Pour in all but 3/4 cup of the remaining juices. Lay 3 strips of dough over pie, and then the other 2 or 3 strips in the other direction. Weave according to these instructions, trim any excess dough, and crimp edges. You can brush with an egg white and sprinkle on sugar for an extra presentable crust, but I left mine plain this time around.
  7. Set pie on preheated tray in oven, and bake 50 - 60 minutes. Check after 40 minutes and tent crust if it’s getting too brown. The pie is finished when the crust is golden and the filling is bubbling and thick. Set aside, and allow pie to cool completely – 5 hours or more.