Strawberry Rhubarb Lattice Pie (Print Version)
A flaky lattice crust envelops a sweet strawberry and tart rhubarb filling, ideal for summer desserts.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6-8 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 for sprinkling
# How To Make:
01 - Combine flour, salt, and sugar in a large bowl. Add cold butter and cut in using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide into two disks, wrap, and chill for at least 1 hour.
02 - Preheat oven to 400°F.
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 dough, trimming any excess.
05 - Fill the crust with strawberry-rhubarb mixture, spreading evenly.
06 - Roll out second dough disk and cut into 3/4-inch strips. Lay half strips horizontally over pie, then weave remaining strips vertically to form a lattice pattern.
07 - Trim excess dough and crimp edges to seal. Brush lattice and edges with beaten egg and sprinkle with coarse sugar if desired.
08 - Place pie on a baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F, cover edges with foil if browning too quickly, and bake for 30-35 minutes until crust is golden and filling is bubbling.
09 - Cool completely before slicing to allow filling to set properly.
# Expert Tips:
01 -
- The contrast between sugar kissed strawberries and tangy rhubarb creates that perfect balance that makes your eyes light up
- That lattice crust might look fancy but it\'s actually easier than you think once you get into a rhythm
02 -
- I once rushed the cooling time and ended up with a delicious but messy puddle of pie instead of clean slices
- If your lattice feels too soft to handle, pop the whole pie in the freezer for 15 minutes before baking
03 -
- Freeze your butter for 15 minutes before starting, and it will stay cold longer while you work
- Place a baking sheet on the rack below the pie to catch any sugary drips before they hit your oven floor