Strawberry Rhubarb Lattice Pie (Printable)

Sweet-tart blend of strawberries and rhubarb in a golden lattice crust, ideal for spring and summer.

# What You Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water

→ Filling

06 - 3 cups fresh strawberries, hulled and quartered
07 - 3 cups rhubarb, trimmed and sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon salt

→ Assembly

13 - 1 egg, beaten
14 - 1 tablespoon coarse sugar

# How to Make It:

01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
02 - Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl. Toss gently and set aside for 10 minutes to allow flavors to meld.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disc into a 12-inch circle. Line a 9-inch pie dish with the crust, letting excess hang over the edges. Pour filling into the crust, spreading evenly. Roll out the second dough disc and cut into 3/4-inch strips. Lay half the strips horizontally over the pie, then weave remaining strips vertically to create a lattice. Trim excess dough and crimp edges to seal.
04 - Brush lattice and edges with beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.
05 - Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake for 35-40 minutes more, until crust is golden and filling is bubbling. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

# Expert Tips:

01 -
  • The way the sweet strawberries balance rhubarbs natural sourness creates this perfect tangy-sweet harmony that hits differently than any other fruit pie
  • That buttery lattice crust turns impossibly golden and flaky, making each slice feel like something from a proper bakery window
  • It captures everything wonderful about late spring and early summer in one gorgeous dessert that makes people ask for seconds
02 -
  • Cold ingredients are non-negotiable for pie crust, warm butter melts into flour instead of creating flaky layers
  • That bubbling fruit juice means the pie is done, but put it back in if the crust looks too pale
  • Cutting rhubarb at the same thickness ensures even cooking, nobody wants crunchy bits in their pie
03 -
  • Freeze your butter for 15 minutes before starting and grate it into the flour for extra flaky results
  • Brush the bottom crust with egg white before adding the filling to prevent soggy bottoms
  • Sprinkle 2 tablespoons of coarse sugar over the filling before adding the top crust for extra texture

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