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Perfect Strawberry Rhubarb Pie Recipe Easy Flaky Lattice Crust

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A forgiving and homey strawberry rhubarb pie with a flaky lattice crust that balances sweet and tart flavors, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cut into small cubes
  • ¼ to ½ cup ice water
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 3 cups fresh strawberries, hulled and halved or quartered if large
  • 1 ¼ cups granulated sugar (adjust to taste)
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 egg yolk, beaten with 1 tablespoon water
  • Coarse sugar, for sprinkling

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
  2. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  3. Slowly drizzle in ¼ cup ice water, mixing gently with a fork. Add more water, one tablespoon at a time, until the dough just holds together when pressed.
  4. Form the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  5. While the dough chills, combine the chopped rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt in a large bowl. Toss gently to combine and let sit to macerate.
  6. On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer it carefully to the pie dish, pressing into edges without stretching. Trim any excess dough.
  7. Pour the strawberry rhubarb mixture into the crust, spreading evenly.
  8. Roll out the second dough disc into a 12-inch circle. Using a sharp knife or pizza cutter, slice into ½ to ¾ inch wide strips.
  9. Lay half the strips parallel over the filling. Fold back every other strip, then lay a strip perpendicular. Unfold the folded strips over it, then fold back the other strips and repeat until the lattice is complete. Trim ends and press into bottom crust edge to seal.
  10. Brush the lattice and crust edges with the egg wash. Sprinkle coarse sugar over the top.
  11. Place the pie on the lower-middle rack of a preheated oven at 400°F. Bake for 15 minutes, then reduce temperature to 350°F and bake another 35-40 minutes until crust is golden and filling is bubbling.
  12. Let the pie cool at least 2 hours before serving.

Notes

Keep ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use cornstarch to thicken the juicy filling. Tent crust edges with foil if browning too quickly. Let pie cool completely before slicing to set filling.

Nutrition

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

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