Strawberry Rhubarb Pie Lattice (Printable)
A flaky lattice crust holds a balance of sweet strawberries and tangy rhubarb in this summer favorite.
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6-8 tablespoons ice water
→ Filling
06 - 2 cups strawberries, hulled and sliced
07 - 2 1/2 cups rhubarb, sliced 1/2-inch thick
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon lemon juice
12 - 1/4 teaspoon salt
→ Assembly
13 - 1 egg, beaten for egg wash
14 - 1 tablespoon coarse sugar for sprinkling
# Directions:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually incorporate ice water, mixing just until dough holds together. Divide dough in half, form into two disks, wrap tightly, and refrigerate for minimum 1 hour.
02 - Set oven temperature to 400°F.
03 - Toss sliced strawberries and rhubarb with granulated sugar, cornstarch, vanilla extract, lemon juice, and salt in a large bowl. Let mixture stand for 15 minutes to macerate, allowing flavors to meld.
04 - Roll out first chilled dough disk on lightly floured surface to 11-inch circle. Transfer dough to 9-inch pie dish, pressing gently into bottom and sides. Trim overhanging dough to 1/2 inch beyond rim.
05 - Spoon strawberry-rhubarb mixture into prepared crust, distributing fruit evenly. Dot with small pieces of butter if desired.
06 - Roll remaining dough disk to 11-inch circle. Cut into 3/4-inch-wide strips using sharp knife or pastry wheel. Lay half the strips horizontally across pie. Weave remaining strips vertically through horizontal strips to form lattice pattern. Trim and crimp edges to seal bottom and top crusts together.
07 - Brush lattice and crimped edges lightly with beaten egg using pastry brush. Sprinkle coarse sugar over top for crunchy texture and golden finish.
08 - Place pie on baking sheet to catch drips. Bake at 400°F for 20 minutes. Reduce temperature to 350°F. If edges brown too quickly, cover with foil ring. Continue baking 30-35 minutes until crust is deep golden brown and filling bubbles vigorously through lattice.
09 - Transfer pie to wire rack. Cool completely for minimum 3 hours before slicing. This allows filling to set properly and ensures clean slices.
# Expert Advice:
01 -
- The lattice crust looks impressive but is actually quite forgiving once you get the rhythm of weaving
- That perfect balance of sweet strawberries and mouth puckering rhubarb captures summer in every bite
02 -
- Letting the pie cool completely before slicing is torture but absolutely necessary for clean slices
- If your crust edges brown too quickly, tent them with foil rather than reducing the oven temperature
03 -
- Slide your pie onto a hot baking sheet just before baking to ensure the bottom crust gets properly crisp
- If you're nervous about lattice, a simple top crust with decorative cutouts looks equally stunning and is much easier