Strawberry Rhubarb Pie Lattice

My grandmother grew rhubarb behind her garage, those enormous celery-like stalks that seemed too pretty to eat, and every June she'd hand me a basket to help harvest while explaining that strawberries were rhubarb's best friend. I stood there in the dirt, probably ten years old, trying to understand why something so sour needed something so sweet, but the first slice of that bubbling pie made all the kitchen patience make sense.

Last summer I made this for a Fourth of July barbecue, and I forgot to set a timer while catching up with old friends, only to discover that the extra ten minutes had transformed the crust into something deeply golden and the filling into this incredible jammy consistency. Now I deliberately bake it just past what I think is done, and everyone always asks for seconds.

Ingredients

• All-purpose flour: The foundation of your crust, and I've learned that weighing it instead of using measuring cups makes a huge difference in texture
• Cold butter: Keep those cubes icy cold because warm butter means a tough crust, and I've even thrown my butter in the freezer for fifteen minutes before starting
• Ice water: Add this gradually since you might need less than called for, depending on humidity and how your flour absorbs moisture
• Fresh strawberries: Choose ones that are slightly underripe since they'll break down less during baking and hold their shape better
• Rhubarb: Look for bright red stalks, and avoid ones that are too thick or they can be fibrous and tough
• Cornstarch: This thickens all those fruit juices into a luscious filling, and I whisk it with the sugar first to prevent any lumps
• Lemon juice: A small splash that brightens everything and helps the strawberries maintain their vibrant red color
• Egg wash: Creates that gorgeous golden finish that makes people think you spent hours on this pie

Instructions

Make the pie dough:

Whisk your flour, salt, and sugar in a large bowl, then work in that cold butter until everything looks like coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water a tablespoon at a time, tossing with a fork just until the dough holds together when squeezed, then divide into two disks and chill for at least an hour.

Prepare the filling:

Toss your sliced strawberries and rhubarb with sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla until every piece is coated. Let this mixture sit for about ten minutes so the fruit starts releasing its juices and the cornstarch begins doing its work.

Roll out the bottom crust:

On a floured surface, roll one dough disk into a 12-inch circle, periodically lifting and rotating to prevent sticking. Transfer it to your pie plate and trim the edges so there's about an inch of overhang.

Add the fruit filling:

Pour the fruit mixture into the bottom crust, using a slotted spoon if there's excessive liquid in the bowl, and spread everything evenly.

Weave the lattice top:

Roll the second dough disk and cut strips about three quarters of an inch wide, then lay half of them parallel across the pie and fold back every other strip to weave the perpendicular pieces through. Trim, fold the bottom crust over the edges, and crimp everything together with your fingers or a fork.

Bake to perfection:

Brush the lattice with beaten egg, sprinkle with coarse sugar if you want that sparkle, then bake at 400°F for twenty minutes before reducing to 350°F for another thirty five to forty minutes until the crust is deeply golden and fruit bubbles through the lattice.

Save

My mother still tells the story about the time I made this for Thanksgiving dinner and accidentally used salt instead of sugar in the filling, and we all took one bite that ended up being the most memorable dessert failure in family history. Now I keep my sugar and salt in completely different cabinets.

Making The Lattice Less Intimidating

The first time I attempted a lattice crust, I made it way too complicated in my head, but then I watched my grandmother do it while chatting away like it was the most natural thing in the world. Lay your strips in one direction, then simply fold back alternating ones to weave the cross pieces through, and don't stress about perfection because the filling bubbles up and hides any mistakes anyway.

Seasonal Fruit Swaps

Rhubarb season is frustratingly short, but I've discovered that frozen rhubarb works beautifully when thawed and drained well. In winter months, I've used this same formula with apples and cranberries, and in late summer, peaches and blueberries make an incredible combination that keeps this recipe useful year round.

Getting That Perfect Golden Crust

There's nothing quite as disappointing as a beautiful pie filling with a pale, undercooked crust, and I learned through many trials that watching the oven temperature matters more than I ever thought. Starting at a higher temperature helps set the crust structure, then lowering it lets the fruit cook through without burning the edges.

• If your crust edges start browning too quickly, tent them with foil for the last fifteen minutes of baking
• A pie shield is worth buying if you plan to make many pies, or you can make one from foil
• Brushing the crust with heavy cream instead of egg wash gives an even richer, deeper color

Save

There's something magical about pulling a bubbling strawberry rhubarb pie from the oven, the way the kitchen fills with that sweet, cinnamon scented steam, and I've yet to serve it to someone who didn't immediately ask for the recipe. Hope it becomes a staple in your kitchen too.

Recipe Q&A

→ How do I ensure the crust stays flaky?

Use cold butter and ice water while making the dough, and avoid overmixing to keep the crust tender and flaky.

→ Can I substitute fresh fruit with frozen?

Yes, but thaw and drain frozen fruit thoroughly to prevent excess moisture from making the crust soggy.

→ What is the purpose of the lattice top?

The lattice allows steam to escape during baking and adds an attractive, golden finish to the pie.

→ How long should the pie cool before slicing?

Cooling for at least two hours helps the filling set for clean, firm slices.

→ Can I add spices to the filling?

Yes, a pinch of nutmeg or cinnamon enhances the sweet and tart flavors beautifully.