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Easy Homemade Strawberry Rhubarb Pie Recipe with Perfect Lattice Crust

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A simple and delicious strawberry rhubarb pie featuring a flaky, tender lattice crust and a perfectly balanced sweet-tart filling. Ideal for spring and summer gatherings, this recipe is approachable for bakers of all levels.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (225g) unsalted butter, cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 1 ¼ cups (250g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon (optional)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. Make the pie crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and blend with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: Combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon if using. Toss gently to coat evenly and set aside to macerate.
  3. Roll out the bottom crust: Lightly flour workspace and roll one dough disc into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently into edges with about a 1-inch overhang. Chill if dough softens.
  4. Fill the pie: Pour strawberry rhubarb mixture into crust and evenly dot with tablespoon of butter.
  5. Create the lattice crust: Roll out second dough disc similarly. Cut into 3/4-inch wide strips. Lay half strips parallel over pie, fold back every other strip halfway, place a perpendicular strip, then unfold folded strips over it. Repeat weaving until pie is covered. Trim edges, fold under bottom crust edge, and crimp for a rustic finish.
  6. Egg wash and sugar topping: Brush lattice crust with beaten egg and sprinkle with coarse sugar.
  7. Bake the pie: Place pie on middle oven rack. Bake at 400°F (200°C) for 20 minutes, then reduce heat 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 quickly.
  8. Cool before serving: Let pie cool on wire rack for at least 2 hours to allow filling to set.

Notes

Keep butter and water ice cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Chill dough if it softens during preparation. Use cornstarch to keep filling glossy and firm. Cover pie edges with foil if browning too fast. Let pie cool fully before slicing to prevent runny filling. For gluten-free crust, substitute flour with gluten-free blend including xanthan gum. For vegan version, use plant-based butter and almond milk with maple syrup instead of egg wash.

Nutrition

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

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