Strawberry Pie Recipe Frozen Strawberries: Lattice-Topped Sweetness Year-Round

This lattice-topped strawberry pie proves frozen berries can deliver restaurant-quality results any time of year. The key is proper thawing and draining to prevent a soggy crust.

I developed this method after years of testing with frozen fruit. A simple thickener of cornstarch and sugar creates the perfect glossy filling that holds its shape when sliced.

You’ll get a flaky crust encasing juicy strawberries with just the right amount of sweetness. The lattice top adds visual appeal while allowing steam to escape for even baking.

Serve warm with vanilla ice cream for the ultimate dessert experience. This pie keeps its texture and flavor for days, making it ideal for gatherings.

Ingredients for Strawberry Pie Recipe Frozen Strawberries

Frozen strawberries, a flaky crust, and a few pantry staples make this pie shine.

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The strawberries are the star here. Use high-quality frozen berries—look for whole berries without added syrup. I grab mine from Trader Joe’s or Costco for consistent quality. Thaw them completely and drain well (a colander works great) to avoid a soggy crust. The sugar amount is spot-on for most palates, but taste your berries first—adjust slightly if they’re particularly tart.

No cornstarch? Instant tapioca at the same amount works too. Short on time? Use pre-made pie crust—just roll it thin. The lattice top is forgiving (and impressive), but a full top crust works if that’s easier. For extra gloss, brush the lattice with egg wash plus a sprinkle of coarse sugar before baking.

This pie tastes even better the next day. Store covered at room temp for 2 days, or refrigerate for up to 5 days. Freeze slices for longer storage—thaw on the counter before serving with that scoop of ice cream.

Step-by-Step Instructions for Strawberry Pie

Here’s how I make this lattice-topped beauty with perfect filling and flaky crust every time.

Step 1: Prepare the Filling

First, thaw the 6 cups Frozen Strawberries and drain them well. I like to spread them on paper towels to absorb excess moisture. In a large bowl, combine the strawberries with 1 cup Granulated Sugar, 0.25 cup Cornstarch, 2 tbsp Lemon Juice, and ½ tsp Salt.

Stir gently until the strawberries are evenly coated. The cornstarch will look a bit lumpy at first, but it will dissolve as the filling cooks. Let this mixture sit for 10-15 minutes while you prepare the crust—this helps draw out excess liquid.

Add the 1 tsp Vanilla Extract and stir once more. This step ensures the filling will be thick and glossy, not runny, when the pie is sliced. The lemon juice brightens the strawberry flavor beautifully.

Step 2: Make the Pie Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour and remaining ½ tsp Salt. Add the 1 cup Unsalted Butter (cold and cubed) and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. You might not need all the water—stop as soon as the dough holds when pressed. Divide the dough into two equal portions, flatten into discs, and wrap in plastic. Refrigerate for 1 hour.

Step 3: Assemble and Lattice the Pie

Roll out one dough disc on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges, leaving a slight overhang. Spoon the strawberry filling into the crust, mounding it slightly in the center.

Roll out the second dough disc and cut it into 1-inch wide strips for the lattice top. Arrange half the strips horizontally across the filling, spacing them evenly. Fold back every other strip, then add a vertical strip. Unfold the folded strips over the vertical one. Repeat this process until the lattice is complete.

Trim any excess dough from the lattice strips, then crimp the edges to seal. Whisk together the 1 whole Egg and 1 tbsp Heavy Cream, then brush this mixture over the lattice and crust edges. This egg wash gives the pie that beautiful golden sheen.

Step 4: Bake to Golden Perfection

Preheat your oven to 425°F. Place the pie on a baking sheet to catch any drips, then bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling thickly.

If the edges start browning too quickly, cover them with a pie shield or foil. The filling should be bubbling in the center when it’s done—this is your visual cue that the cornstarch has activated and thickened properly.

Step 5: Cool and Serve

Let the pie cool on a wire rack for at least 2 hours before slicing. This cooling time is crucial—it allows the filling to set completely so it doesn’t run out when you cut into it. I know it’s hard to wait, but patience pays off here.

Slice and serve warm or at room temperature with a scoop of Vanilla Ice Cream. The contrast of the warm, jammy filling with the cold ice cream is what makes this pie truly special. Each serving should have a perfect balance of flaky crust, thick strawberry filling, and creamy ice cream.

Make-Ahead Tips for This Recipe

Prep the Dough Ahead

I always make my pie dough 1-2 days in advance. After mixing, wrap the discs tightly in plastic and refrigerate. Cold dough is easier to roll and less likely to shrink during baking.

You can also freeze the dough for up to 3 months. Just thaw it overnight in the fridge before using. 💡

Thaw and Drain Strawberries

Thaw your 6 cups Frozen Strawberries in the fridge overnight in a colander set over a bowl. This catches excess liquid while they defrost gradually.

For same-day prep, spread berries on paper towels and let sit at room temperature for 2-3 hours. Press gently to remove moisture before using.

Assemble and Refrigerate

Once your pie is assembled with the lattice top, don’t rush to bake. Cover it loosely with plastic and refrigerate for 30 minutes. This prevents the crust from shrinking.

This step also gives you time to preheat your oven properly to 425°F for that initial high-heat burst.

Bake and Cool Completely

After baking, let the pie cool on a wire rack for the full 2 hours. The filling continues to set as it cools, making slicing cleaner.

This pie actually tastes better the next day, so

Frequently Asked Questions