Strawberry Rhubarb Pie Lattice (Printable)
Juicy strawberries and tangy rhubarb encased in golden lattice crust, delivering a sweet-tart flavor balance.
# What You'll Need:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6–8 tbsp ice water
→ Filling
06 - 3 cups fresh strawberries, hulled and sliced
07 - 3 cups rhubarb, sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
12 - 1 tbsp lemon juice
13 - 1 tsp vanilla extract
→ Assembly
14 - 1 egg, beaten
15 - 1 tbsp coarse sugar
# Directions:
01 - In a large bowl, whisk flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
02 - Preheat oven to 400°F.
03 - In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla. Toss gently to coat. Let sit 10 minutes.
04 - Roll out one dough disk to fit a 9-inch pie plate. Press into plate and trim excess.
05 - Spoon filling into the crust, spreading evenly.
06 - Roll out second dough disk and cut into 3/4-inch strips. Lay half the strips parallel over the filling, then weave remaining strips perpendicular to form a lattice.
07 - Trim and crimp the edges to seal. Brush lattice and edges with beaten egg. Sprinkle with coarse sugar if desired.
08 - Place pie on a baking sheet. Bake 20 minutes at 400°F, then reduce heat to 350°F and bake 35–40 minutes more, until crust is golden and filling is bubbling.
09 - Cool at least 2 hours before slicing to allow filling to set.
# Expert Advice:
01 -
- The lattice crust looks like you spent hours on it but the weaving technique is actually meditative and forgiving once you get the rhythm
- That sweet tart balance hits differently when its still slightly warm from the oven with a scoop of vanilla melting into the cracks
02 -
- The filling needs to cool completely to set properly I learned this the hard way when I cut into a pie after 30 minutes and ended up with strawberry soup on a plate
- If your lattice starts getting too warm while youre working pop the whole pie in the freezer for 10 minutes before baking
03 -
- Place your pie plate on a preheated baking sheet to help crisp the bottom crust immediately so it doesnt get soggy from all that juicy fruit
- If the crust is browning too quickly before the filling bubbles tent the whole pie loosely with foil rather than just the edges