Strawberry Rhubarb Lattice Pie

The first rhubarb plant I ever grew came from a neighbor's garden division, a tangled root crown that looked like nothing promising. Three years later, it erupted into enormous stalks that demanded attention, and I found myself learning the art of pie making almost by necessity. That initial lattice attempt looked like a kindergarten weaving project, but the taste was magic. Now I understand why this combination has anchored American spring tables for generations.

My grandmother kept her pie secrets to herself until I was tall enough to reach her counter, then she watched patiently as I ruined my first three crusts. That summer afternoon, she finally showed me how butter needs to stay cold throughout the entire process, her hands working the dough with practiced efficiency while mine fumbled. The pie we made together didn't win any beauty contests, but the way the filling set just right taught me that sometimes the ugly ones taste best.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation that creates structure and tenderness, so dont be tempted to substitute with whole wheat which will make the crust tough
• 1 cup cold unsalted butter: Keeping this extremely cold creates those magical flaky pockets that define great pie crust
• 1 tsp salt: Enhances flavor balance without overpowering the delicate fruit filling
• 1 tbsp sugar: Just enough to help the crust brown beautifully without making it cookie sweet
• 6 to 8 tbsp ice water: Add gradually until the dough holds together, then stop immediately to prevent toughness
• 2 1/2 cups fresh rhubarb: Choose stalks that are firm and deeply pink, avoiding any that feel limp or have blemishes
• 2 1/2 cups fresh strawberries: Look for berries that smell fragrant and yield slightly to gentle pressure
• 1 cup granulated sugar: Essential for taming rhubarbs aggressive tartness while letting the fruit shine through
• 1/4 cup cornstarch: The crucial thickener that transforms the bubbling juices into a luscious, sliceable filling
• 1/4 tsp salt: A pinch that intensifies the natural fruit flavors
• 1 tsp vanilla extract: Pure extract adds a warm, comforting undertone that rounds out the sharp rhubarb notes
• 1 tbsp lemon juice: Brightens the entire filling and helps preserve the strawberries vibrant red color
• 2 tbsp unsalted butter: Dotting the top creates richness and helps form those gorgeous thickened juices
• 1 egg and 1 tbsp milk: Whisked together, this wash gives your lattice that professional bakery shine
• 1 tbsp coarse sugar: Optional but adds lovely sparkle and crunch to the finished crust

Instructions

Make and Chill the Pie Dough:

Whisk the flour, salt, and sugar in a large bowl, then cut in the cold butter using a pastry cutter until the largest pieces are pea sized. Sprinkle in 4 tablespoons of ice water and toss with a fork, adding more water just until the dough holds together when squeezed. Divide into two disks, wrap tightly, and refrigerate for at least one hour to relax the gluten.

Prepare the Fruit Filling:

Combine the sliced rhubarb, quartered strawberries, sugar, cornstarch, salt, vanilla, and lemon juice in a large bowl. Gently fold everything together until the fruit is evenly coated, then let stand for 15 minutes to draw out some juices.

Shape the Bottom Crust:

Roll one dough disk on a lightly floured surface into a 12-inch circle, rotating frequently to prevent sticking. Carefully transfer to your pie dish and gently press into the bottom and sides, leaving the overhang dangling for now.

Fill the Pie:

Pour the fruit mixture into the prepared crust, using a slotted spoon if theres excessive liquid. Scatter the small butter pieces over the top of the fruit.

Weave the Lattice Top:

Roll the second dough disk and cut into 1-inch wide strips. Lay half the strips across the pie, then weave the remaining strips perpendicularly, alternating over and under. Trim the overhang, fold the bottom crust edges over, and crimp to seal.

Add the Golden Finish:

Whisk the egg and milk until smooth, then brush generously over the lattice and crimped edges. Sprinkle coarse sugar over the top for extra sparkle.

Bake to Perfection:

Preheat your oven to 400°F and place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce to 350°F and cover loosely with foil. Continue baking for 35 minutes until the crust is deeply golden and filling bubbles thickly through the lattice.

Practice Patience:

Let the pie cool completely on a wire rack for at least two hours before slicing. This waiting period allows the cornstarch to fully set the filling so each slice holds its shape beautifully.

Pin It

Last spring, I made this pie for a dinner where nobody expected dessert, let alone something with such old fashioned charm. Watching everyone fall silent as they took their first bites, forks pausing midair, reminded me why I bother with lattice tops and finicky crusts. That pie became the conversation, the memory, the thing everyone mentioned when they said goodbye.

Mastering the Lattice Technique

The secret to a beautiful lattice is working quickly and keeping everything cold, including your hands. I keep a bowl of ice water nearby to dip my fingers in if the dough starts feeling warm or sticky. If a strip breaks, dont worry, just patch it together, nobody notices those imperfections except you.

Balancing Sweet and Tart

Rhubarb varies dramatically in acidity depending on the variety and when it was harvested. Taste a raw piece before you start, then adjust the sugar up or down by a tablespoon if needed. Early season rhubarb tends to be more tart, while later harvests are usually milder and may need less sugar.

Serving Suggestions

This pie deserves to be the star, but a scoop of high quality vanilla ice cream creates that perfect hot cold contrast that makes dessert memorable. A dollop of crème fraîche adds sophistication and a slight tang that echoes the rhubarb. The pie is actually best served the day after baking, once the flavors have had time to marry.

• Warm individual slices for 30 seconds in the microwave if serving leftovers the next day
• Pair with a cup of Earl Grey tea to complement the fruity, floral notes
• Store uncovered at room temperature for one day, then refrigerate if keeping longer

Pin It

Theres something deeply satisfying about serving a pie that looks as good as it tastes, especially when the lattice weaves together perfectly. Every slice is a reminder that good things take time, patience, and a little mess in the kitchen.

Common Questions

→ How do I achieve a flaky crust?

Use cold butter cut into the flour until coarse crumbs form, and add ice water gradually. Keep dough chilled before rolling.

→ Can I substitute other fruits for rhubarb?

Yes, raspberries or a mix of berries can enhance the tartness and sweetness.

→ What is the purpose of the lattice crust?

The lattice allows steam to escape and adds an attractive, textured finish.

→ How do I prevent a soggy bottom crust?

Ensure the filling is well mixed and thickened with cornstarch, and bake at the correct temperatures.

→ When should the pie be cooled before serving?

Let it cool on a wire rack for at least 2 hours to let the filling set for clean slices.