Strawberry Rhubarb Lattice Pie (Printable)
Sweet-tart strawberries and rhubarb topped with a golden buttery lattice crust, ideal for spring or summer.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp salt
04 - 1 cup unsalted butter, cold and cubed
05 - 6–8 tbsp ice water
→ Fruit Filling
06 - 3 cups fresh strawberries, hulled and sliced
07 - 3 cups fresh rhubarb, sliced into 1/2-inch pieces
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
12 - 1 tsp vanilla extract
13 - 1 tbsp lemon juice
→ Assembly
14 - 1 egg
15 - 1 tbsp milk
16 - 1 tbsp coarse sugar for sprinkling
# How to Make It:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut cold butter into the mixture using a pastry blender or fingertips until coarse crumbs form. Gradually add ice water 1 tablespoon at a time, mixing until dough holds together. Divide dough in half, form into disks, wrap in plastic, and refrigerate for 1 hour.
02 - Combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, vanilla, and lemon juice in a large bowl. Toss gently until fruit is evenly coated. Set aside while preparing crust.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Transfer dough to pan, pressing into bottom and up sides. Trim edges evenly.
04 - Pour strawberry-rhubarb mixture into prepared crust, spreading evenly. Roll remaining dough disk and cut into 3/4-inch wide strips. Weave strips across pie in a lattice pattern, alternating vertical and horizontal placement. Trim edges and crimp to seal bottom and top crusts.
05 - Whisk egg with milk until blended. Brush mixture evenly over lattice crust. Sprinkle with coarse sugar if using. Place pie on baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake 35–40 minutes longer until crust is golden brown and filling bubbles. Cool completely for 2 hours before slicing.
# Expert Tips:
01 -
- The sweet-tart filling strikes that perfect balance between sugar and tang that makes your mouth light up
- Homemade lattice crust looks impressive but is actually easier than you think once you get the rhythm
02 -
- Keep everything cold while making the crust, and if the butter starts softening, pop the bowl in the fridge for 15 minutes
- Place your pie pan on a baking sheet to catch any bubbling juices that might escape during baking
03 -
- Freeze your butter for 20 minutes before starting to ensure it stays cold throughout the process
- If the crust edges start browning too quickly, cover them with a pie shield or foil