Strawberry Rhubarb Lattice Pie

The first strawberry rhubarb pie I ever made was for a neighbor\'s summer potluck, and I was terrified my lattice would look like a tangled mess. Weaving those strips of dough felt like solving a puzzle I hadn\'t practiced, but somehow it turned into something resembling a real pie. When it emerged from the oven golden and bubbling, I knew this combination of sweet and tart would be a permanent fixture in my baking rotation.

Last summer my daughter helped me make this pie, and she took charge of the lattice weaving with surprising patience. Her hands were sticky with butter and flour, and she hummed while she worked, completely focused on making each strip sit just right. We ate the first slice still slightly warm, standing over the kitchen counter because neither of us could wait for it to cool completely.

Ingredients

• All-purpose flour: The foundation of a tender crust that flakes beautifully when you cut into it
• Cold butter: Keeping it ice cold is what creates those magical layers in your pastry
• Ice water: Add it gradually and you\'ll learn the feel of dough that just wants to come together
• Fresh strawberries: Look for berries that smell fragrant because that aroma translates directly to the pie
• Rhubarb: Choose stalks that are firm and brightly colored, avoiding any that look wilted or dry
• Granulated sugar: This tempers rhubarb\'s natural sass while letting strawberry sweetness shine through
• Cornstarch: The secret weapon that transforms those fruit juices into a luscious, sliceable filling
• Egg wash: That final brush creates the gorgeous golden glow that makes everyone gasp when you pull it from the oven

Instructions

Build your crust foundation:

Combine the flour, salt, and sugar in a large bowl before adding those cubes of cold butter. Work the butter into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea sized pieces remaining. Sprinkle in the ice water a tablespoon at a time, mixing gently until the dough just holds together when you squeeze it.

Let the dough rest:

Divide the dough into two equal disks and wrap them tightly before chilling for at least an hour. This relaxation period is crucial because it lets the gluten settle and ensures your dough will roll out without fighting back.

Wake up the filling:

Toss those sliced strawberries and rhubarb with sugar, cornstarch, vanilla, lemon juice, and salt. Let this mixture sit for about 15 minutes while you preheat your oven to 400 degrees Fahrenheit, watching as the fruit releases its juices and the cornstarch begins to work its magic.

Shape the bottom crust:

Roll out one chilled dough disk on a floured surface until it\'s about 12 inches across. Gently transfer it to your 9 inch pie dish, letting the excess dough hang over the edges for now.

Add the fruit filling:

Pour the strawberry rhubarb mixture into the prepared crust, spreading it evenly with your spoon. Take a moment to appreciate that gorgeous color contrast before moving on to the fun part.

Weave the lattice top:

Roll out the second disk and slice it into strips about three quarters of an inch wide. Lay half the strips across the pie horizontally, spacing them evenly, then fold back every other strip to weave the vertical strips through. This part is surprisingly meditative once you find your rhythm.

Seal the deal:

Trim the overhanging dough and pinch or crimp the edges to seal everything together. Brush the entire crust with beaten egg and scatter coarse sugar over the top for that sparkling finish.

Bake to perfection:

Place the pie on a baking sheet to catch any drips and bake at 400 degrees for 20 minutes. Reduce the heat to 350 degrees, add foil to the edges if they\'re browning too fast, and continue baking for another 30 to 35 minutes until the crust is deeply golden and you see the filling bubbling enthusiastically through the lattice.

Practice patience:

Let the pie cool completely for at least three hours before slicing. This等待 is the hardest part but essential for that picture perfect slice that holds its shape.

Save

My grandmother always said that a pie made with patience and love tastes different than one thrown together in a hurry. This recipe proved her right every single time, becoming the dessert my family requests for every summer gathering.

Choosing Your Fruit

I\'ve learned that the best strawberries for baking are ones that are slightly underripe at the store, since they\'ll soften but still hold their shape in the oven. For rhubarb, look for stalks that are crisp and brightly colored without any soft spots or brown patches.

Mastering the Lattice

The trick I finally figured out after years of crooked tops is to measure your strips so they\'re all the same width before you start weaving. Don\'t stress about perfection because the rustic handmade look is part of what makes homemade pie so beautiful.

Serving Suggestions

This pie deserves to be the star of the show, but a scoop of vanilla bean ice cream melting into a warm slice is absolute heaven. The creamy sweetness tames any remaining tartness and creates those lovely puddles of pink stained cream at the bottom of your bowl.

• Whipped cream flavored with a hint of vanilla makes for a lighter alternative
• A cup of strong coffee cuts through the richness beautifully on summer evenings
• This pie actually tastes even better the next day, if you have any leftovers

Save

There is something deeply satisfying about serving a homemade pie that looks as good as it tastes, especially when the lattice top makes everyone think you spent hours perfecting it. This strawberry rhubarb combination captures everything I love about summer baking in one beautiful, delicious package.

Recipe Q&A

→ How can I make a tender lattice crust?

Use cold butter cut into flour until coarse crumbs form and add ice water gradually. Chill dough before rolling for easier handling.

→ Why macerate strawberries and rhubarb before baking?

Macerating with sugar and lemon helps release juices and softens the fruit, ensuring a flavorful, juicy filling.

→ Can I prepare the crust ahead of time?

Yes, the dough can be made a day in advance and chilled tightly wrapped to maintain tenderness and ease of use.

→ What is the purpose of the egg wash on the lattice crust?

Brushing the lattice with egg wash creates a glossy, golden finish and helps sugar adhere for added texture.

→ How to avoid a soggy bottom crust?

Use a pre-chilled crust and bake initially at a high temperature to set the bottom. The cornstarch in the filling also helps thicken juices.

→ Are there any tips for working with rhubarb?

Slice rhubarb into uniform pieces to ensure even cooking. If using frozen, thaw and drain to prevent excess liquid.