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Perfect Strawberry Rhubarb Pie Recipe Easy Flaky Lattice Crust Guide

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A classic strawberry rhubarb pie featuring a flaky lattice crust, balancing sweet and tart flavors with a buttery, crisp pastry. Perfect for summer gatherings and easy enough for home bakers.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 cup (226 grams) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • 6–8 tablespoons ice water
  • ½ teaspoon salt
  • 4 cups fresh strawberries, hulled and quartered (about 600 grams)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (about 400 grams)
  • 1 cup (200 grams) granulated sugar (for filling)
  • ¼ cup (50 grams) brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1–2 tablespoons granulated sugar (for sprinkling on lattice crust)
  • 1 large egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt for the crust.
  2. Add cold, cubed butter and cut into the flour using a pastry blender or food processor until pea-sized crumbs form.
  3. Slowly add ice water, mixing gently with a fork until dough just holds together. Avoid overworking.
  4. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using. Toss gently and let sit while dough chills.
  6. Roll out one dough disc on a floured surface into a 12-inch circle and transfer to a 9-inch pie dish. Trim edges to about 1 inch overhang.
  7. Pour the fruit filling evenly into the crust.
  8. Roll out the second dough disc and cut into ¾-inch wide strips.
  9. Weave the lattice top by laying half the strips horizontally, folding back every other strip, laying a vertical strip, then unfolding. Repeat to create a woven pattern. Trim and pinch edges to seal.
  10. Brush lattice crust with egg wash and sprinkle with granulated sugar.
  11. Refrigerate the assembled pie for 15-20 minutes to keep crust cold.
  12. Preheat oven to 400°F (200°C). Place pie on a baking sheet and bake for 20 minutes.
  13. Reduce oven temperature to 350°F (175°C) and bake an additional 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  14. Cool pie completely on a wire rack for 3-4 hours before slicing to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Chill dough before rolling and after assembling the pie. Use foil to protect crust edges from burning. Let pie cool completely before slicing for best filling texture. Frozen fruit can be used if thawed and drained. For gluten-free or dairy-free versions, substitute flour and butter accordingly.

Nutrition

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

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