Strawberry-Lemon Lattice Pie

Strawberry-Lemon Lattice Pie

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Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). If you’re in love with a thinner style, or love using a fluted cutter, we won’t stop you.


  • All-purpose flour (for surface)
  • 2 pounds strawberries, hulled, quartered
  • 2 lemons, very thinly sliced, seeds removed
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons demerara sugar

Recipe Preparation

  • Roll out a disk of dough on a lightly floured surface to a 13" round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about ¼" thick). Cut second round into 4 strips, about 2 ¼" wide. Stack strips on top of first round of dough, separating with a sheet of parchment. Chill while you prepare filling.

  • Preheat oven to 350°. Combine granulated sugar, cornstarch, and salt in a large bowl. Add strawberries, lemon slices, and vinegar. Toss to coat fruit evenly in sugar mixture, separating lemon slices that stick together.

  • Beat egg with 1 tsp. water in a small bowl just to blend. Lift parchment with strips of dough onto work surface. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim edges of dough with kitchen shears to even out, leaving at least a 2" overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash. Scrape in strawberry filling along with any accumulated juices in bowl.

  • Lay 2 strips lengthwise over pie filling, then arrange remaining 2 strips crosswise across pie, working alternately over and under lengthwise strips to create a lattice pattern. Fold edge of bottom round up and over strips and press to seal. Brush dough with remaining egg wash; sprinkle with demerara sugar.

  • Place pie pan on a foil-lined rimmed baking sheet (juices may bubble over—this is what the foil is for). Bake until crust is deep golden brown on top and bottom and juices are bubbling, about 1 ½ hours. Transfer pie to a wire rack and let sit at least 4 hours before slicing.

  • Do Ahead: Pie can be made 2 days ahead. Cover and chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 590 Fat (g) 27 Saturated Fat (g) 17 Cholesterol (mg) 90 Carbohydrates (g) 84 Dietary Fiber (g) 4 Total Sugars (g) 49 Protein (g) 6 Sodium (mg) 260Reviews SectionUsed this and the flakiest crust recipe to make my first ever pie and it came out almost perfect! I do find it a little sweet so next time I might reduce the amount of sugar.ruvaletitbeOntario04/22/20This is a great pie!! I was skeptical about the lemon, but it worked very well (and was honestly my favorite part of the pie). It got kind of soggy, but I am very much an amateur pie-maker, so I'm sure that could have been prevented somehow. Also, despite it getting soggy, the top looked burned! My oven does run hot, so that was probably the problem. However, it still tasted great! I definitely recommend this recipe.AnonymousSacramento05/29/19

Strawberry, Basil & Lemon Pie

I left work early to meet Liz at a bar. After a 10 hour work day, all I could think about was my couch and a pint of ice cream. But I pulled it together and put on my heels. When I got to the bar, I was asked to write my favorite hobby down on a sticky note. I wrote eating, then immediately tried to hide my sticky note out of embarrassment, but to my mortification, several people pointed it out. Literally, they pointed and laughed. At my bright blue purse, where I had so inconspicuously hidden the note. One person chimed in, “You don’t look like eating is your favorite hobby.” Um, excuse me? The nerve.

Another person bashed the entire legal field, then tried to sell me real estate.

One person’s hobby was “dog walking.” That was funny. I liked that a lot. I hope one of my friends dates him. He looks like Seth Rogen.

At some point, I started telling people I was 60 years old.

And then, just when I had given up on being a good wingwoman, we met Aziz Ansari. He introduced himself as gay. The perfect man for Liz!

Okay, not the real Aziz, but just as funny. And good at fooling Liz, who I’ve just realized is the most gullible human alive. I’m pretty sure Liz believed him when I asked, “So what do you do?” and he coolly replied, “Cagefighting.” I practically toppled off my high bar stool. Then Liz compared him to Aziz (her love), and he said “Oh, I’m not Indian.” “OH, I KNOW YOU’RE NOT INDIAN HAHAHAHAHA,” she shouted.

“Wait, hold up, how do you know he’s not Indian?” I jumped in, lawyering up. He looked pretty Indian to me. Blank smiley face stare from Liz. “What are you, then?” I asked. After going through Irish, black Irish, and Brazilian, he finally admitted to being… Indian. Damn. By now I really wanted him to be Mongolian, like Genghis Kahn.

It also turns out he’s not gay. Duh, Liz.

Unfortunately, we discovered that almost-Aziz could not do math. After 10 minutes of guessing my age, he landed on “between 30 and 30.” “You’re so close, like days away!” Liz said encouragingly. And inaccurately, I might point out. “Okay, so… 27?”

Wut? I’m pretty terrible at math, especially considering I’m Asian, but how is 27 between 30 and 30? We gave him another chance. “Oh!” His face lit up. 󈬌!”

This was when I tried to take a stale defrosted muffin out of my purse and eat it. I was so hungry, but Liz said “NO.” I obeyed. Nobody messes with Liz. After all, I suggested she put “fighting” as her hobby.

I still hope he becomes our new best friend. Liz did volunteer me to cook for them, after all. Her exact words were: “This one cooks for us.”

On that note, this completely unrelated strawberry basil pie. So juicy and delicious, with my friend Cindy’s perfectly buttery lattice crust. Seriously, the crust was so good I sprinkled extra scraps with cinnamon sugar, baked them, and ate every last scrap. “Damn, I make gooooooood crust,” Cindy exclaimed.

Impatiently waiting for this pie to cool so I can dig in. Cindy was very concerned about me burning my tongue. “I burn my tongue all the time, it doesn’t even matter anymore!” I protested, but Cindy made me wait nonetheless.

Lemon-Blueberry Streusel Pie

Lemon and blueberry bring out the best in each other, so it’s only natural that they make a truly impressive pie when layered together. A crown of cinnamon streusel adds a sweet crunch.


  • 8 tablespoons (113g) unsalted butter, cold
  • 1/2 cup (113g) fresh lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 cups (298g) sugar
  • 1 tablespoon (21g) cornmeal
  • 1 1/2 tablespoons (11g) cornstarch or potato starch
  • 4 large eggs
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (64g) sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 5 tablespoons (71g) unsalted butter, cold
  • 1 teaspoon vanilla extract
  • 3 cups (510g) fresh or frozen blueberries
  • 1/3 cup (64g) sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons (11g) cornstarch or potato starch


Preheat the oven to 425°F. Lightly grease a 9" pie pan that’s at least 1 1/2" deep.

To make the crust: Roll the dough out to a 13" circle. Place in the prepared pie pan. Line the crust with parchment or foil and fill with pie weights. Place the pie pan on a baking sheet and bake for 10 minutes. Remove from the oven and remove the lining and weights. Reduce the oven temperature to 375°F.

To make the lemon filling: Melt the butter and place in a medium bowl. Stir in the lemon juice, salt, sugar, cornmeal, and cornstarch. Mix in the eggs, one at a time, until the mixture is uniform. Pour into the pie shell.

Bake the pie on the bottom rack of the oven for 20 to 25 minutes, until the filling is almost set (it should still wobble a bit in the center when nudged). Remove from the oven and place on a rack to cool a bit while you make the streusel and blueberry filling. The filling will finish cooking as the pie sits. Note: Don't turn the oven off, you'll be using it again.

To make the streusel: In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter and add the vanilla pour over the flour mixture and toss with a fork to form irregular crumbs. Set aside.

To make the blueberry filling: Place the berries in a 2-quart saucepan (if using fresh berries, rinse but don’t dry the berries first). Whisk together the sugar, salt, and cornstarch and stir into the berries. Place over medium-low heat and cook, stirring frequently, until the berries give up their liquid. Bring to a boil, stirring constantly, until the mixture thickens. Remove from the heat and gently spoon the filling over the lemon layer.

Sprinkle the streusel over the blueberry layer and return to the center rack of the oven for 15 to 20 minutes, until the crumbs are lightly browned. Remove from the oven and let cool to room temperature, then chill thoroughly before slicing and serving.

In a medium saucepan, add the frozen strawberries (I like to buy a large bag of strawberries from the freezer section--lasts longer than fresh strawberries and is great to use in smoothies too) and lemon juice.

Then in a medium mixing bowl, combine the sugar and cornstarch. Whisk this then pour over the frozen strawberries.

Let these cook covered on medium/low heat for 15 minutes until the strawberries start to get unfrozen and soft.

Then, turn your heat up and let the strawberries get up to boiling. Boil for 5 minutes stirring constantly so it doesn't burn. At this stage, the strawberry filling will look a lot thicker. Then, remove from heat.

While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.

Pour the cooled straberry filling into your pie crust.

Weave the lattice pie dough onto the top.

Bake for 35-40 minutes or until the pie crust is golden brown, rotating it at about half-way.

Thanks for reading this strawberry pie with frozen strawberries recipe, let me know how it turned out for you!

Strawberry Cherry Pie

A sweet and summery pie. This strawberry cherry pie will be your summer pie go-to. Fresh strawberries and cherries are macerated with vanilla beans and fill a flaky, buttery crust. What more could you possibly want?

Please don't laugh at my nonexistent lattice skills. The last time I attempted a lattice on a pie was back in 2006 when I made my first pie from scratch (cherry pie if you were curious) and I actually ended up throwing pie dough across my kitchen while crying. It was not a pretty sight. After that, I swore off pie making in general (until maybe 2012), and hadn't attempted a lattice until just now with this pie. Sure, I could have remade the pie with a lattice that maybe would have turned out better, but I wanted to be real with you.

At least the lattice ended up on the strawberry cherry pie and not the kitchen walls this time.

I was inspired to bake a pie after thumbing through The Pie and Pastry Bible. After reading through the first section of the book, I decided to work on my pie making skills this summer and track my progress here on the blog. Consider this attempt #1.

Don't be fooled by this being the first attempt of the summer. This strawberry cherry pie still hits all the marks. The pastry is tender, flaky, and buttery. The kind of pie crust that makes you wish you could just make the crust on its own and snack on just that. For a tender crust, it is still sturdy enough to handle and toy around with. Perfect for a novice such as myself to try something new.

I macerated the fruit with a touch of almond extract and vanilla bean (I prefer Rodelle) to bring out the flavor of the cherries and add more depth to the overall flavor of the pie. Simple, wholesome, and delicious. The best pies are usually the simplest.

Prepare your pie crust (or follow the instructions on the store-bought crust) and allow to chill until you are ready to assemble the pie ingredients. You do NOT need to blind bake the crust for this recipe.

In a large bowl, combine the strawberries, lemon and vanilla, and mix well. Set aside.

In a separate bowl, whisk together the sugar, sea salt, and cornstarch.

Fold the sugar mixture into the strawberries until evenly covered.

If you haven’t already turned out your pie crust, you can do this now, and place the pie crust into the bottom of the pie pan, allowing the crust to extend about 1/2″ beyond the pan.

Spread the strawberries evenly on top of the pie crust.

Arrange the lattice crust if you are creating a lattice crust on top of your pie, and crimp together the edges of the pie.

Place the pie in the fridge to chill for about 20 minutes while you allow the oven to preheat to 425°F.

After the oven is preheated, prepare your egg wash. In a small bowl, mix together the egg white and water. Brush the egg wash onto all exposed areas of the crust, and generously sprinkle coarse sugar on top of the crust.

Allow the pie to bake for 40-45 minutes. The crust should be lightly browned, and the strawberry juices should be bubbling.

Allow the pie to cool completely before serving. Don’t forget to serve your strawberry pie with ice cream or whipped cream… yum!

Pie will keep for about 3-5 days when stored in an air-tight container and chilled in the fridge.

Tart Crust

Combine the flour, sugar, and salt in a bowl. Add the grated butter and stir to combine.

In a small bowl, lightly beat the egg yolk with 2 tablespoons ice water until combined.

Slowly stir the egg mixture into the dough mixture and knead into a ball. If the dough is too dry, add more water, 1 tablespoon at a time.

Shape the dough into a disk, wrap in plastic, and place in the refrigerator for an hour to chill until firm.

After an hour, remove the dough from the refrigerator and cut in half. Place half back in the fridge while you work with the other half. Roll the dough out to ⅛-inch thickness.

Cut the dough into circles about one inch wider than your tartlet pans. Press the dough into the pans and remove any excess dough with a knife. As soon as you finish forming a tartlet shell, place it in the refrigerator to chill.

Take the dough scraps and form into a ball. Wrap the ball in plastic wrap and place back into the fridge while you work with the ball of chilled dough. (The dough should always be chilled to prevent the butter from melting.) Roll out the ball of dough to ⅛-inch thickness, and repeat the steps for cutting out the tartlet circles. Take the ball of dough scraps out of the refrigerator and add any remaining dough scraps to the ball. Repeat these same steps for creating the tartlet shells with the remaining dough.

Once you are ready to bake, remove the tartlets from the refrigerator. Line each tartlet with parchment paper and fill with ceramic baking weights. Place the tartlets on a baking sheet and bake for 10 minutes.

Strawberry Rhubarb Filling

Combine the rhubarb, strawberries, corn starch, sugar, lemon zest, and juice in a large bowl. Set aside until you are ready to assemble the tartlets.

Pecan Oat Crumble

Combine the flour, oats, sugar, and salt in a bowl. Add the butter and work together with your fingers until the mixture resembles a course crumble. Add the pecans and stir to combine. Place the crumb topping in the refrigerator to chill.

Tartlet Assembly

Reduce the oven temperature to 350°F.

Remove the tartlet shells from the oven and evenly spoon the strawberry rhubarb filling into each hot shell. Use your fingers to add the crumb on top of the filling. Place the tartlets on a baking sheet and bake for 45 minutes.

Remove the tartlets from the oven and let cool completely. Remove the tartlets from their shells and serve.

2. Transparent Pie

Hold onto your hat because this Autumn pie recipes one that you’ve never heard of and is going to knock your socks off. The directions are a little bit lengthy but it’s worth it in the end!


2 3/4 cups granulated sugar, divided

2 cups fresh cranberries (about 8 oz.)

2 (8-oz.) containers crème fraîche

6 tablespoons granulated sugar

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

4 teaspoons all-purpose flour

6 tablespoons unsalted butter, melted

1/2 cup half-and-half or evaporated milk

1/2 teaspoon pure vanilla extract

Prepare the Sugared Cranberries: Stir together water and 1 3/4 cups of the sugar in a medium saucepan. Place over medium, and bring to a simmer, stirring often until sugar dissolves. Continue simmering sugar syrup, without letting it boil, until it thickens slightly, 8 to 10 minutes. Remove from heat, and cool until warm, about 5 minutes. (If cranberries are combined with the sugar syrup when it is too hot, they may burst from the heat.) Combine fresh cranberries and warm sugar syrup in a large bowl. Cool to room temperature, stirring occasionally. Cover bowl, and chill 8 hours or overnight. Sprinkle a rimmed baking sheet with 1/2 cup of the sugar. Pour chilled cranberry mixture through a wire-mesh strainer over a bowl. (Reserve cranberry syrup in bowl for another use.) Spread cranberries in a single layer on sugar on baking sheet. Sprinkle with remaining 1/2 cup sugar. Gently shake baking sheet, making sure cranberries are evenly coated with sugar. Let stand, uncovered, until cranberries are dry and crisp, about 2 hours. Shake off any excess sugar on cranberries, and place in an airtight container. Store at room temperature for up to 2 days. Prepare the Crust: Preheat oven to 375°F. Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch glass pie plate fold edges under, and crimp. Line pastry with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 15 minutes. Transfer crust to a wire rack remove pie weights and parchment, and let crust cool, about 30 minutes. Increase oven temperature to 400°F. Prepare the Filling: Whisk together sugar, flour, and salt in a large bowl. Add melted butter to flour mixture, stirring with a fork until mixture is combined and resembles damp sand. Whisk eggs in a medium bowl until well beaten. Add half-and-half and vanilla, and whisk until well combined. Pour egg mixture over sugar-butter mixture, and whisk to combine into a smooth, thick, creamy yellow filling. Pour into prepared piecrust. Bake at 400°F for 5 minutes. Reduce oven temperature to 375°F. Bake until edges puff up and center is fairly firm, wiggling only slightly when you gently nudge pie plate, about 35 minutes. Transfer pie to a wire rack, and cool to room temperature, about 2 hours. Prepare the Whipped Crème Fraîche: Beat crème fraîche with an electric mixer in a large bowl on medium-high speed until soft and lightened in texture, about 2 minutes. Add sugar and vanilla, and beat until smooth, fluffy, and well combined, about 2 minutes. Cover and chill until ready to serve. Top pie with Whipped Crème Fraîche and Sugared Cranberries.

This classic Strawberry Rhubarb Pie tastes like summer! The sweet yet slightly tangy filling paired with my favorite all butter pie crust makes for the best summer dessert recipe.

Well, guys, I’ve got the pie you may very well need this summer.

You can all thank my best friend for this recipe, because she was all “How have you never tried rhubarb before??” one of the last times we got together.

Watching Food Network religiously and reading every dessert magazine known to man, I’d seen and heard of strawberry rhubarb pies, buuuut, truthfully, the thought of mixing a slightly tangy celery look-alike with strawberries seemed like a waste of a good strawberry pie, ya know?

Confession time: I was 1000% wrong. Strawberry Rhubarb Pie is the bees knees and all that jazz.

This is really neither here nor there, but I remember once in college stopping by someone’s apartment later at night to pick something up and when I walked in, they were all making a strawberry rhubarb pie (this was like 8 years ago—why in the world I remember this so vividly, I have absolutely no idea I’m like Lorelai Gilmore. My brain? It’s a big bag of weird in there ).

Of course, that’s very college, isn’t it? It’s finals week, we’re stressed out and time doesn’t really exist so why not make a homemade pie at midnight?

Granted, I remember thinking strawberry rhubarb was such a random choice, but I completely get it now. It has this classic spring/summer taste that feels extremely comforting. And after back to back to back finals and endless papers, everyone needs a little slice of comfort.

So this old fashioned Strawberry Rhubarb Pie recipe is for anyone who needs a little slice of summer with a dash of comfort sprinkled in.

Let’s talk about this recipe and how to make strawberry rhubarb pie.

All right, let’s begin with the crust.

I’ve got two go-to pie crust recipes: this Easy Cream Cheese Pie Crust and the all butter pastry crust I’m sharing with you today.

For this pie, I really wanted to use an all butter pie crust recipe, because I really wanted that flaky and buttery flavor with this filling.

When I made these Strawberry Hand Pies , I used my basic cream cheese pie crust (because strawberries and cream = everything), but I wanted a very classic and traditional crust to pair with the rhubarb.

It’s just 5 ingredients and it could not be easier—flour, butter, salt, ice water and lemon zest. The most important thing to remember is that when everything is mixed together, you want the dough to have just come together. You don’t necessarily want to over mix, because you want the butter to remain in big chunks because that’s what helps create flaky layers.

Moving on, the strawberry rhubarb pie filling.

This strawberry rhubarb pie filling has a few ingredients:

  • strawberries
  • rhubarb
  • brown sugar
  • granulated sugar
  • salt
  • cinnamon
  • vanilla extract
  • lemon zest & juice
  • flour
  • cornstarch
  • butter

A lot of people make strawberry rhubarb pie with tapioca (which you totally can if you prefer), but I did not have any instant tapioca on hand so I went with a flour/cornstarch combo (which is actually what I use in most of my fruit pie recipes).

One other thing I want to add is the amount of sugar is flexible in this recipe. If you have extremely sweet strawberries, you are more than welcome to cut down on the amount of sugar in this recipe however, I did not (nor did any of my taste testers) find this recipe to be too sweet. I thought it was the perfect amount of sweetness to pair with the tartness of the rhubarb.

Also, I did more strawberries to rhubarb, but if you wanted to do half and half, you easily could do that (and keep all other measurements the same). Just note, the pie will be a bit more tart if you do that.

14 Fourth Of July Pie Recipes You'll Want To Make All Summer Long

Have you made your Fourth of July celebration checklist yet? Swimsuit: check. Hot dogs: check. Fireworks: check. Pie: You better say check. It’s not Independence Day without some gorgeous, fruity, dough-framed concoction. Oh sure, you could serve star spangled cookies, but with farmers markets and fruit stands brimming with ripe peaches, blueberries, strawberries, and raspberries. well, these fruits are just asking to be snuggled up a golden crust and topped with a whipped cream swirl. To that end, here are some fabulous and foolproof Fourth of July pie recipes.

And no matter what kind of pie is your personal favorite, this list covers it all. From classic lattice work numbers to hand pies, ice box situations, and no-bake heroes, there's even a little banana and peanut butter pie action for those who prefer their fruit as a garnish. Even better, most of these pies fall into the “easy to use” category, meaning even the most novice baker should be able to handle the instructions. I realize not all of us are familiar with making a crust from scratch, no worries. If the filling is on point, no one is going to give you a hard time for opting for a store bought frozen crust, trust me.