Strawberry Rhubarb Pie Lattice (Print Version)
A sweet-tart strawberry and rhubarb pie topped with a golden lattice crust, perfect for any occasion.
# What You Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water
→ Filling
06 - 3 cups fresh strawberries, hulled and sliced
07 - 3 cups rhubarb, sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1 tablespoon lemon juice
13 - 1 teaspoon vanilla extract
→ Assembly
14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar
# How To Make:
01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Preheat oven to 400°F.
03 - Combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla in a large bowl. Toss gently to coat. Let stand for 10 minutes.
04 - Roll out one dough disk to fit a 9-inch pie plate. Press into plate and trim excess dough.
05 - Spoon filling into the crust, spreading evenly.
06 - Roll out second dough disk and cut into 3/4-inch strips. Lay half the strips parallel over the filling, then weave remaining strips perpendicular to form a lattice pattern.
07 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg. Sprinkle with coarse sugar if desired.
08 - Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake for 35-40 minutes more, until crust is golden and filling is bubbling.
09 - Cool for at least 2 hours before slicing to allow filling to set properly.
# Expert Tips:
01 -
- The lattice crust looks impressive but is actually quite forgiving once you get the rhythm of weaving
- That sweet-tart filling strikes the perfect balance that makes people close their eyes after the first bite
02 -
- Cooling the pie for at least two hours isn't a suggestion, it's mandatory if you want clean slices instead of a runny mess
- Place your pie plate on a baking sheet before filling because this pie will bubble and drip, and cleaning burnt fruit sugar from your oven floor is miserable
03 -
- Freeze your butter for twenty minutes before making the dough for the flakiest results
- Work quickly when handling the dough since warmth from your hands can make the butter melt and ruin the texture