Strawberry Rhubarb Lattice Pie (Printable)
A flaky crust encases a sweet-tart mix of strawberries and rhubarb with a delicate lattice topping.
# 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 1/2 cups fresh rhubarb, sliced 1/2-inch thick
07 - 2 1/2 cups fresh strawberries, hulled and quartered
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon lemon juice
13 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
14 - 1 egg
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# How-To Steps:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. 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 refrigerate for at least 1 hour.
02 - Mix rhubarb, strawberries, sugar, cornstarch, salt, vanilla, and lemon juice in a large bowl. Toss gently to combine. Set aside for 15 minutes.
03 - Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish. Ease into the dish, leaving overhang.
04 - Spoon the filling and its juices into the crust. Dot with butter pieces.
05 - Roll out the second dough disk and cut into 1-inch strips. Lay half the strips parallel over the filling. Weave remaining strips in a lattice pattern. Trim excess and crimp edges to seal.
06 - Whisk egg and milk together. Brush over the lattice crust. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 400°F. Place pie on a baking sheet. Bake for 20 minutes. Reduce oven to 350°F, cover loosely with foil, and bake for 35 minutes more until crust is golden and filling is bubbling.
08 - Let pie cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
# Expert Advice:
01 -
- The buttery crust shatters into tender flakes that contrast perfectly with the softened fruit
- Rhubarbs natural tang balances the strawberries sweetness, creating complexity that keeps you coming back for another slice
02 -
- Hot filling will run everywhere when sliced, so resist the temptation to cut into this pie until it has cooled completely
- If your lattice starts browning too quickly, tent the pie loosely with foil during the last 15 minutes of baking
03 -
- Freeze your butter for 20 minutes before starting, and keep ice water ready to ensure the flakiest crust
- Place the pie dish in the freezer for 15 minutes while the oven preheats, which helps the crust hold its shape