Betty Crocker Strawberry Pie Recipe: Juicy Filling With Crisp Lattice Top

Betty Crocker's strawberry pie recipe delivers that perfect balance of juicy filling and crisp lattice top that makes every slice worth savoring. This timeless dessert brings together a tender, sweet-tart strawberry filling with a buttery crust, all baked to golden perfection.

The lattice pattern isn't just decorative—it creates those signature crispy, caramelized edges while keeping the filling moist. I've perfected this method over years of testing, ensuring the strawberries stay vibrant and the crust remains flaky even when sliced.

The beauty of this recipe lies in its flexibility—whether you use canned or fresh strawberries, store-bought or homemade crust, the result is consistently delicious. The filling's secret is a precise mix of sugar, cornstarch, and lemon juice that thickens beautifully while keeping the berries' natural flavor intact.

For that classic Betty Crocker touch, the lattice crust adds visual appeal and texture that transforms a simple pie into something extraordinary. It's the kind of dessert that feels both comforting and impressive at the same time.

By the time you pull this pie from the oven, your kitchen will smell like summer, and every bite will deliver that perfect harmony of sweet, tart, and buttery. The filling stays juicy and flavorful, while the lattice top provides just the right amount of crunch.

This is the pie that makes guests ask for seconds and becomes the centerpiece of any dessert table. Whether you're baking for a family gathering or just treating yourself, this recipe delivers restaurant-quality results with minimal fuss.

Serve it warm with a scoop of vanilla ice cream or let it cool slightly for clean slices that hold their shape. The possibilities for variations are endless—add a sprinkle of cinnamon to the filling, use a gluten-free crust, or top with whipped cream.

Here's how to make it happen step by step, just like Betty Crocker intended.

Ingredients for betty crocker strawberry pie

Juicy strawberries, buttery crust, and that classic lattice—just eight ingredients make this summer favorite.

Strawberries are the star, so pick firm, vibrant ones—the redder, the better. Trader Joe's and local farmers markets usually have the sweetest in season. For the crust, cold butter is key—cut it into tiny cubes so it melts evenly. I always use King Arthur flour for the crust—it gives that perfect flaky texture. The lemon juice might seem like a small amount, but it's what keeps the filling from turning into syrup. If you're short on time, frozen strawberries work too—just thaw and drain them first.

No fresh strawberries? Canned sliced strawberries in juice (not syrup) are a lifesaver—they're pre-hulled and save you time. Running out of cornstarch? Arrowroot powder at the same amount works just as well. The lattice pattern might look fancy, but it's just strips of dough cut with a knife. Don't stress about perfect cuts—it's supposed to look rustic! For the crust, if you're gluten-free, Bob's Red Mill 1:1 blend works perfectly. The vanilla extract? Imitation won't cut it here—pure vanilla makes all the difference in the filling.

This pie tastes even better the next day once the flavors meld. Store it covered at room temperature for up to 2 days—the crust stays crisp that way. For longer storage, refrigerate for up to 5 days or freeze for 3 months. I like to portion it into single slices for easy serving. The lattice top? Best eaten within 2 days—after that, the filling soaks in too much and loses its crunch.

Step-by-step instructions for juicy strawberry pie with crisp lattice top

Here's how to create a pie with a perfectly balanced filling and a delicate, crisp lattice crust.

In a large bowl, combine the 4 cups of hulled and quartered fresh strawberries with the 1.5 cups of granulated sugar and 0.25 cup of cornstarch. This ratio creates that perfect balance of sweetness and thickness. Stir gently to coat each strawberry piece evenly with the sugar mixture.

Pour the mixture into a heavy-bottomed saucepan and add the 0.25 cup of freshly squeezed lemon juice. Bring to a gentle simmer over medium heat, stirring constantly for about 5 minutes. You'll see the mixture thicken noticeably as it cooks. Here's the thing—don't let it boil vigorously, or the strawberries will turn mushy and lose their beautiful color.

Once thickened, remove from heat and stir in the 1 teaspoon of vanilla extract. Let the filling cool completely before pouring into your pie crust. This cooling step is crucial—it prevents the filling from cooking too much when the pie bakes, ensuring those juicy strawberries in every bite.

In a large mixing bowl, combine the 2.5 cups of all-purpose flour with the 0.5 teaspoon of salt. Cut in the 1 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. This texture is key for a flaky crust.

Add the 1 whole large egg and mix just until the dough comes together. I know it seems weird, but don't overwork the dough—just combine until it holds together when pressed. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This resting period relaxes the gluten, making it much easier to roll out later.

While the dough chills, preheat your oven to 375°F. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer to the dish and trim the edges, leaving about 1 inch of overhang. Crimp the edges using your fingers or a fork for that classic pie crust look.

Pour the cooled strawberry filling into the prepared pie crust. Here's where it gets fun—create a lattice top using strips cut from the remaining 1 cup of strawberries (hulled and cut into thin strips) and the extra 1 tablespoon of flour. Brush the lattice with the 0.5 cup of heavy cream mixed with the 0.25 cup of granulated sugar for that beautiful golden finish.

Bake the pie for 45-50 minutes until the crust is golden brown and the filling is bubbling gently. The lattice should be crisp but not burned. I check at the 40-minute mark—your oven might run hot, so start checking then. The filling should be set but still juicy when you cut a small slice.

Let the pie cool completely before slicing. This resting period allows the filling to set properly and makes for cleaner slices. The contrast of the warm, juicy filling with the crisp lattice top is what makes this pie truly special.

Make-ahead tips for this recipe

Prep Ahead

Make the pie crust up to 2 days ahead and store it in an airtight container in the fridge. I always prep mine the night before—it saves time and ensures the crust is perfectly chilled for rolling.

For the filling, you can mix the strawberries, sugar, and cornstarch the day before and refrigerate it. Just add the lemon juice and vanilla when ready to bake. This two-step prep keeps everything fresh and flavorful. 📅

Filling Prep

Simmer the strawberry filling the morning of baking and let it cool completely before assembling. I find this timing works best because the filling thickens as it cools, giving you that ideal consistency when you pour it into the crust.

If you're using canned strawberries, drain and dry them thoroughly before mixing with the sugar and cornstarch. This prevents a watery filling that won’t set properly. 🍓

Lattice Shortcut

Cut the lattice strips from the extra dough (not strawberries) for a foolproof design. Roll out the remaining dough to ⅛-inch thickness and cut 1-inch strips with a knife or pizza cutter. Weave them into a lattice pattern over the filling before baking.

Brush with the cream-sugar mixture right before baking for that golden, crisp finish. This method saves time and looks just as beautiful. ✨

Bake Early

Bake the pie 2-3 hours before serving to let the filling set completely. The lattice will be at its crispiest when fresh from the oven, but the filling continues to thicken as it cools.

If you need to reheat slices, warm them in a 350°F oven for 5-10 minutes to restore that perfect texture. This timing ensures every slice is juicy and impressive. ⏰

Storage Hacks

Store the pie at room temperature for up to 2 days in an airtight container to keep the crust crisp. For longer storage, refrigerate for up to 5 days or freeze for 3 months.

To reheat, wrap individual slices in foil and warm in a 350°F oven for 8-10 minutes. The lattice stays crisp, and the filling remains luscious. 💫

Portion Smart

Slice the pie into 8 equal wedges before storing to make serving effortless. Wrap each slice individually in plastic wrap and store in a single layer in the fridge.

This prevents soggy bottoms and keeps the lattice intact. Portioning also makes it easy to grab just one slice when cravings strike. 🍽️

Frequently asked questions