Strawberry Rhubarb Lattice Pie (Printable)

A flaky lattice crust holds a vibrant blend of fresh strawberries and rhubarb with a hint of vanilla.

# What You'll Need:

→ 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

→ 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

→ Assembly

14 - 1 egg
15 - 1 tbsp milk
16 - 1 tbsp coarse sugar

# How-to Steps:

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 pieces.
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 together. Brush over the lattice crust. 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 for at least 2 hours before slicing to allow the filling to set properly.

# Expert Pointers:

01 -
  • The filling strikes that perfect balance between the strawberries sweetness and rhubarbs bright tangy edge
  • A homemade lattice crust looks impressive but is actually forgiving once you understand the weave pattern
  • This pie captures the exact feeling of early summer, when the farmers market still feels like discovery
02 -
  • Warm pie is beautiful but messy, the filling needs those two hours of cooling time to properly set
  • If your lattice browns too quickly, tent the pie with foil rather than reducing the temperature again
  • Rhubarb varies in acidity, taste your filling mixture before baking and adjust sugar if needed
03 -
  • Keep everything ice cold when making the dough, warm butter is the enemy of flaky crust
  • Place the pie on the lowest oven rack to ensure the bottom crust cooks through completely
  • If your fruit is very juicy, increase the cornstarch to 1/3 cup to prevent a soggy bottom

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