Gluten-Free Strawberry Lattice Pie
A classic American fruit pie showcasing fresh strawberries in a homemade or store-bought double crust, sweetened with brown and white sugar and delicately scented with vanilla bean. The filling thickens beautifully with cornstarch while a woven lattice top allows steam to escape and creates an elegant presentation. Serve at room temperature or chilled with vanilla ice cream for dessert, potlucks, or summer gatherings. This version prioritizes the pure strawberry flavor by draining excess liquid before baking, ensuring a set filling with concentrated fruit taste rather than a syrupy pie.
Ingredients
- pie crust (double crust), store-bought or homemade
- 6 cup strawberries, ripe, hulled and halved
- ½ cup brown sugar, packed light
- ¼ cup granulated white sugar
- ¼ tsp salt
- 1 whole vanilla bean, split and scraped1 tsp vanilla extract1:1flavor
extract won't provide specks but delivers comparable vanilla taste
Full guide → - ¼ cup cornstarch
- 1 whole egg
- 1 tbsp water
- 1 tbsp butter, cut into small pieces
Instructions
- 1
Make or prepare pie crust, divide in half if homemade, wrap and refrigerate until needed.
- 2
Roll out one crust and line the pie dish, pressing firmly into the bottom and sides.
- 3
Combine hulled halved strawberries, brown sugar, granulated sugar, salt, and vanilla bean scrapings in a bowl and set aside until juicy.
- 4
Preheat oven to 375°F.
- 5
Drain strawberry mixture completely and discard liquid.
- 6
Add cornstarch to drained berries and stir until evenly coated.
- 7
Pour filling into crust-lined pie dish and scatter butter pieces over top.
- 8
Roll out second crust and cut into strips.
- 9
Weave strips over and under each other in a lattice pattern over the filling.
- 10
Press lattice edges firmly to seal against the dish rim.
- 11
Brush lattice with egg wash.
- 12
Cover pie with parchment paper and bake for 25 minutes.
- 13
Remove parchment and bake until golden-brown, about 20 minutes longer.
- 14
Cool at room temperature for at least 3 hours before slicing.
Tips
Draining the strawberry juices prevents a soggy pie with excess liquid; don't skip this step even though it seems wasteful. The cornstarch will thicken remaining fruit juices during baking.
Allow the pie to cool fully at room temperature before slicing so the filling sets properly. Cutting into a warm pie releases steam and causes filling to run.
For even browning, cover the lattice edges with foil after 20 minutes if they brown too quickly before the filling thickens.
Good to Know
Cover and refrigerate for up to 3 days. The pie stays moist and flavors develop slightly. Bring to room temperature 30 minutes before serving for best texture.
Make and fully bake the pie up to 1 day in advance. Store covered in the refrigerator. The lattice crust maintains crispness better than a solid top crust due to air circulation.
Serve at room temperature or chilled with vanilla ice cream, whipped cream, or sour cream. A slice of cold pie with warm vanilla ice cream creates ideal temperature contrast.
Common Mistakes
Don't skip draining the strawberry liquid or the filling will be runny and pie soggy.
Don't slice before the pie cools completely or the filling will spill out and collapse.
Don't use overripe or mushy strawberries as they'll break down too much and create a jam-like filling rather than chunky fruit filling.
Substitutions
Dairy-Free Swaps
General Alternatives
extract won't provide specks but delivers comparable vanilla taste
Full guide →FAQ
Can I make this pie with frozen strawberries?
Yes, thaw completely and drain very thoroughly as frozen berries release more liquid. Pat them dry with paper towels before mixing with sugar. The texture will be slightly softer than with fresh berries but the pie will still set properly.
What if my lattice crust cracks while weaving?
Simply press the crack together and seal with a small dab of water on your fingertip. Minor cracks disappear once the dough bakes and the crust sets. For large tears, patch with a scrap of dough brushed with water.
How long can I keep a baked strawberry pie in the refrigerator?
Store covered for up to 3 days. The crust gradually softens but the pie remains safe and delicious. Freezing is not recommended as the fresh fruit texture degrades significantly upon thawing.