Strawberry Rhubarb with Lattice (Print Version)
A sweet-tart blend of strawberries and rhubarb crowned with a golden, flaky lattice crust.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
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 fresh rhubarb, sliced into 1/2-inch pieces
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1 teaspoon vanilla extract
13 - 1 tablespoon lemon juice
→ Assembly
14 - 1 egg
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# How To Make:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
02 - Combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, vanilla, and lemon juice in a large bowl. Toss gently to coat and set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Line pan with dough, trimming edges. Fill with strawberry-rhubarb mixture, spreading evenly.
04 - Roll out second dough disk and cut into 3/4-inch wide strips. Lay half the strips across the pie vertically, then weave remaining strips horizontally to form a lattice. Trim and crimp edges to seal.
05 - Whisk egg and milk together; brush over lattice crust. Sprinkle with coarse sugar if desired. Place pie on a baking sheet and bake for 20 minutes at 400°F. Reduce oven to 350°F and bake an additional 35-40 minutes, until crust is golden and filling is bubbling. Cool at least 2 hours before slicing.
# Expert Tips:
01 -
- The filling strikes that perfect balance between sugary strawberries and rhubarbs signature tang, creating layers of flavor that evolve as it cools
- That lattice crust might look intimidating, but I promise it becomes meditative once you find your rhythm, and the golden weave makes everyone gasp when you pull it from the oven
02 -
- Letting the pie cool completely is absolutely crucial, as slicing while warm will give you a soupy mess instead of those gorgeous clean slices
- If your crust starts browning too quickly, tent it loosely with foil while the filling finishes cooking
03 -
- Use a ruler and a pizza cutter for perfectly even lattice strips that look professional
- Chill your pie for 15 minutes before baking to help those lattice edges hold their shape in the oven