Strawberry Rhubarb Pie Lattice

My grandmother always claimed that strawberry rhubarb pie was the true harbinger of spring, more reliable than any groundhog or weather forecast. I spent many childhood afternoons watching her work magic with those rosy stalks from her garden, her hands moving with practiced ease as she wove dough into intricate patterns. She taught me that rhubarb needs sweetness, strawberries need tartness, and a good pie needs patience above all else. The first time I made this on my own, I rushed the lattice work and ended up with more of a rustic patchwork situation but you know what, it still disappeared faster than any bakery perfect pie I have ever made.

Last summer I brought this pie to a neighborhood potluck and watched something magical happen. People who claimed they did not like rhubarb went back for seconds, and someone actually asked if I had a secret family recipe handed down through generations. I had to laugh because this pie has evolved through years of trial and error, burned crusts, and that one time I forgot to add sugar to the filling. The real secret is just using the freshest fruit you can find and not being afraid to let the dough rest in the refrigerator when it starts feeling stubborn.

Ingredients

• All-purpose flour: This creates the structure for your pie crust, and I have learned that weighing it rather than measuring by cups gives much more consistent results every single time
• Unsalted butter: Cold butter is non negotiable here because those small pockets of butter melting in the oven create the flaky layers that make a homemade crust so special
• Ice water: Keep a bowl of ice water nearby and add it gradually too much makes the dough tough, too little makes it crumbly, and getting it right just takes practice
• Fresh strawberries: Look for berries that are deep red and fragrant because pale watery strawberries will not give you that intense strawberry flavor we are after
• Rhubarb: Choose stalks that are firm and brightly colored, avoiding any that are limp or have very thick fibrous strings that will not break down during baking
• Granulated sugar: This balances the rhubarbs natural acidity and helps create that gorgeous thickened fruit filling that holds its shape when you slice the pie
• Cornstarch: The secret ingredient that thickens all those fruit juices into a luscious filling instead of a watery disappointment
• Lemon juice: Just a tablespoon brightens all the flavors and helps the strawberries maintain their vibrant red color instead of turning murky brown
• Egg wash: Beating an egg and brushing it over the crust gives you that professional bakery shine and beautiful golden brown color everyone loves

Instructions

Mix your dry ingredients:

Whisk together the flour, sugar, and salt in a large bowl until everything is evenly distributed

Cut in the butter:

Work those cold butter cubes into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized butter pieces still visible

Add ice water gradually:

Drizzle in the ice water one tablespoon at a time, tossing gently with a fork after each addition until the dough just starts to hold together when you squeeze a handful

Shape and chill:

Divide the dough in half, form each piece into a flat disc, wrap tightly, and refrigerate for at least one hour or until firm but not rock hard

Prepare the filling:

Toss the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt together in a large bowl and let it sit for ten minutes to draw out some of those beautiful fruit juices

Roll out the bottom crust:

On a well floured surface, roll one dough disc into a twelve inch circle, gently fold it in quarters, and transfer it to your pie dish before unfolding and easing it into place

Add the filling:

Pour the fruit mixture into the crust, mounding it slightly higher in the center because it will settle as it bakes

Create the lattice strips:

Roll out the second disc of dough and cut it into strips about three quarters of an inch wide using a sharp knife or a pastry wheel

Weave the lattice:

Lay half the strips across the pie horizontally, then fold back every other strip and lay a vertical strip in the opening before folding the horizontal strips back over it, repeating until you have created that classic woven pattern

Seal and finish:

Trim any overhanging dough, crimp the edges to seal everything together, brush the entire crust with beaten egg, and sprinkle with coarse sugar for that extra sparkle

Bake with care:

Place the pie on a baking sheet to catch any drips and bake at four hundred degrees for twenty minutes, then reduce to three fifty and continue baking until the crust is deep golden and the filling bubbles thickly through the lattice openings

The hardest part:

Let the pie cool completely on a wire rack for at least two hours because slicing it while warm will give you a soupy mess instead of clean beautiful slices

Save

There is something deeply satisfying about serving a slice of this pie still slightly warm, seeing that beautiful lattice pattern, and watching friends eyes light up when they taste that perfect balance of sweet strawberries and tart rhubarb. My neighbor now texts me every spring asking when the rhubarb is ready, and I have become that person who foils extra rhubarb in the freezer just in case someone needs a pie emergency in December.

Making It Ahead

You can assemble the entire pie, wrap it tightly in plastic and foil, and freeze it unbaked for up to three months. When you are ready to bake, brush the frozen pie with egg wash, add an extra ten to fifteen minutes to the baking time, and place it on a lower rack to prevent the crust from browning too quickly.

Fruit Variations

While the classic strawberry rhubarb combination is hard to beat, I have found that swapping in half a cup of raspberries adds an extra layer of complexity and a stunning deep red color. Some years when the strawberry season overlaps with early peaches, adding a cup of sliced peaches creates this incredible stone fruit twist that feels like sunshine in every bite.

Serving Suggestions

This pie needs nothing more than a fork and perhaps a quiet moment to appreciate all that seasonal goodness, but a scoop of vanilla bean ice cream certainly does not hurt anyone. The contrast between that cold creamy vanilla and the warm tart filling is exactly what dessert dreams are made of.

• A cup of strong black coffee cuts through the sweetness perfectly
• Fresh mint leaves scattered around the plate make for a pretty presentation
• Leftover pie keeps well at room temperature for two days if covered loosely

Save

Every slice of this pie feels like capturing a moment of spring perfection, and sharing it with people you love is what cooking is really all about. Happy baking and may your lattice always be forgiving.

Recipe Q&A

→ How do I achieve a flaky pie crust?

Use cold, cubed butter and minimal handling of the dough. Keep ingredients chilled and add ice water gradually for the best texture.

→ Can I prepare the filling in advance?

Yes, mixing the strawberries, rhubarb, sugar, and other filling ingredients and letting it rest for 10 minutes enhances flavor and thickeness.

→ What is the purpose of the lattice top?

The lattice allows steam to escape during baking and showcases the colorful filling while adding a decorative touch.

→ How can I prevent the crust from becoming soggy?

Blind-baking the crust slightly or ensuring the filling is thickened properly with cornstarch helps minimize sogginess.

→ Are there variations for this dish?

Try adding a pinch of cinnamon to the filling or substituting half the rhubarb with apples for a milder tartness.