Strawberry Rhubarb Pie Lattice (Printable)
A sweet-tart combination of strawberries and rhubarb under a crisp golden lattice crust.
# What You Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6–8 tablespoons ice water
→ Filling
06 - 3 cups fresh strawberries, hulled and sliced
07 - 3 cups rhubarb, sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1 tablespoon lemon juice
13 - 1 teaspoon vanilla extract
→ Assembly
14 - 1 egg, beaten for egg wash
15 - 1 tablespoon coarse sugar for sprinkling
# How to Make It:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
02 - Preheat oven to 400°F.
03 - Combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla in a large bowl. Toss gently to coat. Let sit 10 minutes.
04 - Roll out one dough disk to fit a 9-inch pie plate. Press into plate and trim excess.
05 - Spoon filling into the crust, spreading evenly.
06 - Roll out second dough disk and cut into 3/4-inch strips. Lay half the strips parallel over the filling, then weave remaining strips perpendicular to form a lattice.
07 - Trim and crimp the edges to seal. Brush lattice and edges with beaten egg. Sprinkle with coarse sugar if desired.
08 - Place pie on a baking sheet. Bake 20 minutes at 400°F, then reduce heat to 350°F and bake 35–40 minutes more, until crust is golden and filling is bubbling.
09 - Cool at least 2 hours before slicing to allow filling to set.
# Expert Tips:
01 -
- The lattice crust looks impressive but is actually quite forgiving once you get the rhythm of weaving
- That perfect balance of sweet strawberries and bright rhubarb tastes like late spring captured in a buttery crust
02 -
- The pie needs to cool completely for at least two hours before slicing, otherwise the filling will run everywhere no matter how thick it looked in the oven
- If your lattice starts getting too dark before the filling bubbles, tent it loosely with foil for the last 15 minutes of baking
03 -
- Freeze your butter for 15 minutes before starting and work quickly to keep it from warming up
- If the weather is particularly warm or humid, chill your rolling pin and work surface to maintain that flaky texture