Strawberry Rhubarb Lattice Pie (Printable)

Sweet-tart strawberries and rhubarb blend beneath a golden lattice crust, delivering a classic dessert experience.

# What You Need:

→ For the Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp sugar
05 - 6–8 tbsp ice water

→ For the Filling

06 - 2 1/2 cups fresh rhubarb, sliced 1/2-inch thick
07 - 2 1/2 cups fresh strawberries, hulled and quartered
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/4 tsp salt
11 - 1 tsp vanilla extract
12 - 1 tbsp lemon juice
13 - 2 tbsp unsalted butter, cut into small pieces

→ For Assembly

14 - 1 egg
15 - 1 tbsp milk
16 - 1 tbsp coarse sugar (optional)

# Directions:

01 - In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, salt, vanilla, and lemon juice. Toss gently to combine. Set aside for 15 minutes.
03 - On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Ease into the dish, leaving overhang.
04 - Spoon the filling (and its juices) into the crust. Dot with butter.
05 - Roll out the second dough disk and cut into 1-inch strips. Lay half the strips parallel over the filling. Weave remaining strips in a lattice pattern. Trim excess and crimp edges to seal.
06 - Whisk egg and milk. Brush over the lattice. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 400°F. Place pie on a baking sheet. Bake for 20 minutes; reduce oven to 350°F, cover loosely with foil, and bake 35 minutes more, until crust is golden and filling is bubbling.
08 - Let pie cool completely on a wire rack, at least 2 hours, before slicing to allow the filling to set.

# Expert Suggestions:

01 -
  • The filling hits that perfect sweet tart balance that makes your mouth wake up
  • A homemade lattice crust looks impressive but is actually very forgiving
  • This pie captures the very best of late spring and early summer in one dish
02 -
  • Cold ingredients are the secret to flaky crust, work quickly and keep everything chilled
  • The filling needs to bubble thickly in the center for at least 5 minutes to ensure the cornstarch has activated
  • If your edges brown too quickly, tent them with foil while the center finishes baking
03 -
  • Freeze your butter for 15 minutes before starting and grate it into the flour for extra flaky results
  • Place the pie dish in the freezer for 10 minutes before baking to help the lattice hold its shape

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