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Easy Flaky Strawberry Rhubarb Pie Recipe with Perfect Lattice Crust

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A reliable and approachable strawberry rhubarb pie recipe featuring a flaky lattice crust and a perfectly balanced sweet-tart filling, ideal for spring and summer.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 3 cups fresh strawberries, hulled and halved
  • 3 cups rhubarb, chopped into ½ inch pieces
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 large egg, beaten
  • 1 tbsp water
  • Optional: coarse sugar for sprinkling

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add 1 cup cold, cubed butter. Use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add 6-8 tbsp ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overmixing. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
  2. Make the Filling: While dough chills, combine 3 cups chopped rhubarb and 3 cups halved strawberries in a large bowl. Add 1 cup sugar, ¼ cup cornstarch, 1 tsp cinnamon, 1 tsp vanilla extract, and 1 tbsp lemon juice. Toss gently to coat all fruit evenly. Set aside for flavors to mingle.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, letting excess dough hang over edges. Chill in fridge while preparing lattice.
  4. Assemble the Filling: Pour fruit mixture into bottom crust, spreading evenly.
  5. Roll and Cut the Lattice Strips: Roll out second dough disc into 12-inch circle. Using sharp knife or pastry wheel, cut into ½-inch wide strips (about 10-12 strips). Chill briefly if dough softens.
  6. Weave the Lattice Top: Lay 5 strips horizontally across pie, spaced evenly. Fold back every other strip halfway, lay a vertical strip over center, unfold strips over new strip. Repeat folding and laying vertical strips until lattice is complete. Trim excess dough leaving about ½ inch overhang.
  7. Seal and Crimp the Edges: Fold overhang under itself to create thicker edge. Pinch or crimp to seal well.
  8. Apply Egg Wash: Whisk 1 egg with 1 tbsp water. Brush lattice and edges generously. Sprinkle coarse sugar if desired.
  9. Bake: Place pie on baking sheet and bake in preheated 375°F (190°C) oven for 50-60 minutes until crust is golden and filling is bubbly. Cover edges with foil if browning too fast.
  10. Cool: Let pie cool at least 2 hours on wire rack to allow filling to set before slicing.

Notes

Keep butter and water ice cold for flaky crust. Avoid overworking dough to prevent toughness. Use cornstarch to thicken filling and prevent sogginess. If lattice strips tear, patch gently or chill dough again. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing to set filling.

Nutrition

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

Find it online: https://sparklechew.com/easy-flaky-strawberry-rhubarb-pie-recipe-with-perfect-lattice-crust/