Strawberry Rhubarb Lattice Pie (Printable)

Sweet and tangy strawberry-rhubarb filling with a crisp, golden lattice top for seasonal gatherings.

# What You'll 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 sliced
07 - 3 cups fresh rhubarb, sliced into 1/2-inch pieces
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1 teaspoon vanilla extract
13 - 1 tablespoon lemon juice

→ Assembly

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

# Directions:

01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips 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 disks, wrap in plastic, and chill for at least 1 hour.
02 - Combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, vanilla, and lemon juice in a large bowl. Toss gently to coat evenly. Set aside while preparing crust.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Line pan with dough, trimming edges evenly. Fill with strawberry-rhubarb mixture, spreading uniformly.
04 - Roll out second dough disk and cut into 3/4-inch wide strips. Lay half the strips across pie vertically, then weave remaining strips horizontally to form lattice pattern. Trim and crimp edges to seal securely.
05 - Whisk egg and milk together; brush over lattice crust. Sprinkle with coarse sugar if desired. Place pie on baking sheet and bake at 400°F for 20 minutes. Reduce oven to 350°F and bake 35–40 minutes longer until crust is golden brown and filling bubbles actively. Cool at least 2 hours before slicing.

# Expert Advice:

01 -
  • Theres something deeply satisfying about weaving a lattice crust, like edible basket making that anyone can master
  • The filling strikes that perfect balance between rhubarb's puckery tang and strawberry's sunny sweetness
  • This pie captures the very essence of spring on a plate, making everyone ask for seconds
02 -
  • Let the pie cool completely for at least 2 hours before slicing, otherwise the filling will run everywhere and you will be sad
  • If your lattice starts getting too dark before the filling bubbles, tent the pie loosely with foil for the last 15 minutes
  • The filling needs to bubble vigorously in the oven for the cornstarch to properly thicken, so don't underbake
03 -
  • Place your pie pan on a baking sheet to catch any sugary drips before they hit your oven floor
  • If your rhubarb stalks are thick and mature, peel away the tough outer fibers before slicing
  • Freeze extra disks of pie crust dough for up to 3 months and you are halfway to homemade pie anytime

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