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Perfect Strawberry Rhubarb Pie Recipe Easy Flaky Lattice Crust Steps

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A classic strawberry rhubarb pie with a buttery, flaky lattice crust that balances sweet and tart flavors perfectly. Easy to make with simple ingredients and ideal for any occasion.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • ¼ to ½ cup (60-120ml) ice water
  • 3 cups (450g) fresh strawberries, hulled and halved
  • 3 cups (450g) rhubarb, sliced into ½-inch pieces
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 1 tsp ground cinnamon
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tbsp coarse sugar (optional)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly drizzle in ice water, one tablespoon at a time, stirring gently until the dough just holds together. Avoid overmixing. Wrap the dough in plastic wrap, flatten into two discs, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Toss gently to coat the fruit evenly. Set aside while you roll out the dough.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to the pie dish, easing it into place without stretching. Trim excess dough to about 1 inch beyond the rim.
  4. Add the Filling: Pour the fruit mixture into the crust, spreading it evenly. Dot the filling with small pieces of butter.
  5. Make the Lattice Top: Roll out the second dough disc to another 12-inch circle. Cut into ½-inch wide strips using a sharp knife or pastry wheel. Lay half the strips horizontally over the pie. Fold back every other strip and place a strip vertically, then unfold the strips over it. Repeat with remaining strips to form a woven lattice.
  6. Seal and Trim: Fold the overhanging edges of the lattice and bottom crust under itself to form a neat rim. Crimp the edges with your fingers or a fork to seal.
  7. Apply Egg Wash: Brush the lattice and crust edges with beaten egg. Sprinkle with coarse sugar if desired.
  8. Bake: Place the pie on the middle rack of a preheated 400°F oven. Bake for 15 minutes, then reduce heat to 350°F and bake for another 40-45 minutes until the crust is golden and the filling is bubbling. Cover crust edges with foil if they brown too quickly.
  9. Cool: Remove the pie and let it cool on a wire rack for at least 2 hours before slicing.

Notes

Keep all ingredients cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Use cornstarch to thicken the filling and prevent sogginess. Chill dough and lattice strips before baking. Cover crust edges with foil if browning too fast. Let pie cool for at least 2 hours before slicing for best filling consistency.

Nutrition

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

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