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Perfect Strawberry Rhubarb Pie Recipe with Easy Flaky Lattice Crust

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A delightful strawberry rhubarb pie featuring a flaky, buttery lattice crust that balances sweet and tart flavors perfectly. This recipe is quick, easy, and perfect for seasonal celebrations.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 cup (226g) unsalted butter, chilled and cut into small cubes
  • 1 tablespoon granulated sugar (optional)
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice water, cold
  • 3 cups (about 450g) fresh strawberries, hulled and halved
  • 3 cups (about 375g) fresh rhubarb, chopped into ½-inch pieces
  • 1 ¼ cups (250g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 large egg yolk, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon sugar, and ½ teaspoon salt.
  2. Add the chilled, cubed butter. Use a pastry cutter or fingers to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter. Do not overmix.
  3. Gradually pour in 6 tablespoons of ice water, stirring gently with a fork. Add more water, one tablespoon at a time, until dough holds together when pressed.
  4. Form dough into two discs, wrap in plastic, and refrigerate for at least 1 hour or up to 24 hours.
  5. In a large bowl, combine chopped rhubarb, halved strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss gently to coat and let sit for 10 minutes to macerate.
  6. On a lightly floured surface, roll out one dough disc into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, easing into place without stretching. Trim excess dough.
  7. Spoon the filling evenly into the crust, avoiding overfilling.
  8. Roll out the second dough disc into a 12-inch circle. Cut into 1-inch wide strips using a sharp knife or pizza cutter.
  9. Lay half the strips horizontally across the pie. Fold back every other strip halfway, lay one strip vertically, then unfold the folded strips over it. Repeat to weave the lattice top. Trim and crimp edges to seal.
  10. Brush the lattice crust with the beaten egg yolk wash. Optionally, decorate edges with dough scraps.
  11. Preheat oven to 400°F (200°C). Place pie on a baking sheet and bake for 20 minutes.
  12. Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  13. Cool pie completely on a wire rack for at least 2 hours before slicing.

Notes

Keep all ingredients cold for a flaky crust. Do not overwork the dough to avoid toughness. Use cornstarch to thicken filling and prevent sogginess. Weave lattice loosely to allow steam to escape. Start baking at high temperature then reduce to prevent burning. Chill pie before slicing to keep lattice crispy. Use a baking sheet under pie to catch drips.

Nutrition

Keywords: strawberry rhubarb pie, lattice crust, flaky pie crust, summer dessert, fruit pie, homemade pie, easy pie recipe

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