Strawberry Rhubarb Lattice Pie (Printable)
A flaky lattice crust encases a sweet and tart strawberry-rhubarb filling, perfect for summer gatherings.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cut into cubes
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6 to 8 tablespoons ice water
→ Filling
06 - 2 cups strawberries, hulled and sliced
07 - 2 1/2 cups rhubarb, sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon lemon juice
12 - 1/4 teaspoon salt
→ Assembly
13 - 1 egg, beaten for egg wash
14 - 1 tablespoon coarse sugar, optional for sprinkling
# How to Make It:
01 - Combine flour, salt, and sugar in a large bowl. Add cold butter and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide into two disks, wrap, and chill for at least 1 hour.
02 - Preheat the oven to 400 degrees Fahrenheit.
03 - Toss strawberries and rhubarb with sugar, cornstarch, vanilla, lemon juice, and salt in a large bowl. Set aside to macerate for 15 minutes.
04 - Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish. Line the dish with the dough, trimming any excess.
05 - Fill the crust with the strawberry-rhubarb mixture, spreading evenly.
06 - Roll out the second dough disk and cut into 3/4-inch strips. Lay half the strips horizontally over the pie, then weave remaining strips vertically to form a lattice.
07 - Trim excess dough and crimp the edges to seal. Brush lattice and edges with beaten egg and sprinkle with coarse sugar if desired.
08 - Place the pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 350 degrees Fahrenheit, cover edges with foil if browning too quickly, and bake for another 30 to 35 minutes, until crust is golden and filling is bubbling.
09 - Cool completely before slicing to allow filling to set.
# Expert Tips:
01 -
- The lattice top looks impressive but the weaving rhythm becomes meditative once you stop overthinking it.
- The filling sets into this jammy consistency that holds its shape without becoming gummy or too stiff.
02 -
- Covering the edges with foil after the initial blast prevents the crimp from burning while the center catches up.
- The pie is done when the filling bubbles visibly through the lattice, not just when the crust looks golden.
03 -
- Chill your rolling pin and work surface if your kitchen is warm, the dough stays cooperative longer.
- Save scraps, reroll them, and bake with cinnamon sugar for cook's treats while the pie cools.