Strawberry Rhubarb with Lattice

Spring arrived late that year, and I found myself staring at stubborn rhubarb shoots that refused to warm up. The first farmer's market haul sat on my counter for days until my grandmother called, reminiscing about the lattice pies she'd make on their porch. I attempted weaving that afternoon, my clumsy fingers fumbling through the over-under pattern while flour dusted everything in sight. By the time the kitchen filled with that unmistakable sweet-tart aroma, I understood why this pie anchors so many seasonal memories.

I made this for a Memorial Day gathering last June, watching skeptical faces turn delighted after that first bite. My friend Sarah, who claims to hate rhubarb, went back for seconds and asked to take the remaining slice home. Now it's become the unofficial kickoff to summer in our house, appearing on picnic tables and kitchen islands alike.

Ingredients

• 2 1/2 cups all-purpose flour: The structure of your crust depends on it, and measuring by weight eliminates guessing games that lead to tough dough
• 1 cup cold unsalted butter: Those visible butter flakes create the flaky layers we all chase, and keeping it ice-cold is non-negotiable
• 6-8 tablespoons ice water: Add gradually until the dough barely holds together, remembering that hydration needs change with weather and humidity
• 3 cups fresh strawberries: Look for berries that give slightly when pressed, and hull them carefully to preserve every precious ounce of juice
• 3 cups fresh rhubarb: The thinner stalks tend to be more tender, and cutting them consistently ensures even cooking throughout
• 1 cup granulated sugar: This tempers rhubarbs natural acidity without overpowering the strawberries' delicate sweetness
• 1/4 cup cornstarch: The thickening agent that transforms bubbling fruit juices into that velvety sliceable filling we all want
• 1/2 teaspoon ground cinnamon: Just enough to add warmth and depth without announcing itself too boldly
• 1 egg plus 1 tablespoon milk: This simple wash gives your lattice that gorgeous burnished gold finish that makes pies irresistible

Instructions

Make the pastry dough:

Whisk flour, sugar, and salt in a large bowl, then work in cold butter with your fingertips until you see pea-sized chunks scattered throughout. Drizzle ice water gradually, mixing with a fork until the dough holds together when squeezed, then divide into two disks and chill for at least an hour.

Prepare your filling:

Toss sliced strawberries and rhubarb with sugar, cornstarch, cinnamon, salt, vanilla, and lemon juice until every piece is coated. Let it sit while you roll out your crust, giving the cornstarch time to start its work.

Roll and line your pie pan:

On a floured surface, roll one dough disk into a 12-inch circle, rotating frequently to prevent sticking. Transfer it to your pie pan, leaving the overhang for now, and refrigerate while you prepare the lattice strips.

Weave the lattice crust:

Roll the remaining dough and cut into strips, then lay half vertically across the filled pie before weaving the remaining strips horizontally, lifting alternate strips as you go. Trim, fold edges under, and crimp with your fingers to seal everything shut.

Brush and bake to golden perfection:

Whisk egg with milk and brush generously over the lattice, then sprinkle with coarse sugar for that bakery sparkle. Bake at 400°F for 20 minutes, reduce heat to 350°F, and continue baking until the filling bubbles thickly through the vents and the crust turns deeply golden.

Save

The first time I served this at a dinner party, I forgot to mention it needed to cool. Everyone stood around awkwardly while I frantically waved them away from the pie, learning my lesson about patience and presentation all at once.

Getting That Lattice Right

The secret to a beautiful lattice is working quickly and keeping everything cold. If your butter starts melting while you're weaving, pop the whole pie in the freezer for 10 minutes before continuing.

Filling Consistency Secrets

I've learned that different fruits release different amounts of liquid. Juicy strawberries might need an extra tablespoon of cornstarch, while less ripe rhubarb could require a bit more sugar to balance the tartness.

Make-Ahead Wisdom

The dough can be made up to three days ahead and kept wrapped tightly in the refrigerator. You can also freeze the unbaked pie for up to a month, adding about 15 minutes to the baking time if baking from frozen.

• Always bake on a baking sheet to catch any bubbling overflow
• A pie shield or foil ring protects those delicate edges from burning
• Room temperature ingredients for the filling help everything incorporate evenly

Save

There's something deeply satisfying about weaving that final strip into place and knowing the magic that awaits. This pie has become my favorite way to celebrate the season's first fruits.

Recipe Q&A

→ How do I achieve a flaky lattice crust?

Use cold cubed butter and minimal water to keep the dough firm. Chill before rolling and handle gently to prevent melting the butter.

→ What thickens the fruit filling?

Cornstarch is mixed into the strawberry and rhubarb filling to create a thick, jammy texture once baked.

→ Can I substitute other fruits for rhubarb?

Yes, raspberries or blackberries can replace rhubarb for a different tartness while maintaining texture.

→ Why is the egg wash important?

Brushing the lattice with egg wash and sprinkling sugar gives the crust a glossy, golden appearance and slight crunch.

→ How long should the pie cool before slicing?

Allow at least two hours for the filling to set properly, ensuring clean slices and enhanced flavors.