Strawberry Rhubarb Pie Lattice (Print Version)

Juicy strawberries and tangy rhubarb in a buttery lattice crust, ideal for warm-weather gatherings.

# 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 quartered
07 - 3 cups rhubarb, trimmed and sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon salt

→ Assembly

13 - 1 egg, beaten for egg wash
14 - 1 tablespoon coarse sugar for sprinkling

# How To Make:

01 - In a large bowl, combine flour, sugar, and salt. Cut in cold butter 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 discs, wrap in plastic, and chill for at least 1 hour.
02 - In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Toss gently and set aside for 10 minutes.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disc into a 12-inch circle. Line a 9-inch pie dish with the crust, letting excess hang over the edges. Pour filling into the crust, spreading evenly. Roll out the second dough disc and cut into 3/4-inch strips. Lay half the strips horizontally over the pie, then weave remaining strips vertically to create a lattice. Trim excess dough and crimp edges to seal. Brush lattice and edges with beaten egg and sprinkle with coarse sugar.
04 - Place pie on a baking sheet to catch drips. 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. Cool pie on a wire rack for at least 2 hours before slicing.

# Expert Tips:

01 -
  • The combination of sweet strawberries and tart rhubarb creates that perfect sweet tangy balance that makes your taste buds dance
  • Nothing beats pulling a golden lattice crusted pie from the oven and seeing that gorgeous red filling bubbling through the spaces
  • This recipe freezes beautifully unbaked so you can capture spring flavors and enjoy them months later
  • The lattice top looks impressive but is actually quite forgiving and meditative once you get into the rhythm of weaving
02 -
  • If your dough starts feeling soft and stubborn while you are working with it, pop it back in the refrigerator for fifteen minutes and it will become much more cooperative
  • Place a baking sheet on the rack below your pie while it bakes to catch any sugary fruit juices that bubble over and save your oven from a mess
  • The pie is finished baking when the filling bubbles thickly and slowly through the lattice openings, not when those bubbles are thin and rapid
  • Letting the pie cool completely is not optional because the filling needs time to set and thicken properly
03 -
  • Use a clear glass pie dish if you have one because being able to see that beautiful golden bottom crust will tell you everything you need to know about doneness
  • If your lattice strips start getting too soft while you are weaving, pop the entire pie in the freezer for ten minutes and they will firm right up again
  • The coarse sugar on top is not just for looks, it creates a delightful crunchy texture contrast against the tender flaky crust

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