Strawberry Rhubarb Lattice Pie (Printable)
Classic sweet and tart pie with strawberries and rhubarb in a golden lattice crust, perfect for warm-season gatherings.
# What You'll Need:
→ For the 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
→ For the 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
→ For Assembly
13 - 1 egg, beaten for egg wash
14 - 1 tablespoon coarse sugar for sprinkling
# Directions:
01 - Combine flour, sugar, and salt in a large bowl. 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 if using.
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 Advice:
01 -
- The filling strikes that perfect sweet-tart balance that makes people close their eyes and sigh after the first bite
- That buttery lattice crust looks impressive but is actually easier to pull off than you'd expect
02 -
- Hot filling on hot crust equals soggy bottom, so let that fruit mixture sit at room temperature while you roll out your dough
- If your lattice starts feeling too soft or sticky while you're working, pop the whole pie in the freezer for 15 minutes before baking
03 -
- Place your pie on the bottom rack of the oven for the first 20 minutes to ensure the bottom crust gets fully cooked through
- If your pie seems to be bubbling over excessively, place a piece of foil on the rack below to catch the mess