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Perfect Strawberry Rhubarb Pie Recipe Easy Homemade Lattice Crust Guide

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A quick and easy strawberry rhubarb pie with a flaky lattice crust, balancing sweet and tart flavors perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 2 1/2 cups (312g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 5–7 tablespoons (75-105ml) ice water, very cold
  • 1 tablespoon granulated sugar (for crust)
  • 1 teaspoon salt
  • 4 cups (600g) fresh strawberries, hulled and halved
  • 3 cups (375g) fresh rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup (150g) granulated sugar (for filling)
  • 1/4 cup (50g) brown sugar
  • 3 tablespoons (24g) cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, stirring gently until dough just comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: Combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract in a large bowl. Toss gently to coat and set aside to macerate.
  3. Roll Out the Bottom Crust: On a floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, trim excess leaving 1/2 inch overhang.
  4. Fill the Pie: Pour the strawberry-rhubarb mixture evenly into the crust.
  5. Create the Lattice Top: Roll out second dough disc to same size. Cut into 1/2-inch strips. Lay five strips horizontally over filling, fold back every other strip halfway, lay a vertical strip, then unfold strips over it. Repeat weaving until lattice is complete. Trim and pinch edges, fold under and crimp decoratively.
  6. Egg Wash and Sugar: Brush lattice with egg wash and sprinkle coarse sugar on top.
  7. Bake the Pie: Preheat oven to 400°F. Bake pie on middle rack for 20 minutes. Reduce heat to 350°F and bake for an additional 35-40 minutes until crust is golden and filling bubbles. Use a baking sheet below to catch drips.
  8. Cool Completely: Let pie cool on wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep ingredients cold to ensure flaky crust. Chill dough for at least 1 hour. Use a baking sheet under the pie to catch drips. Tent pie with foil if crust browns too fast. Cool completely before slicing to set filling. For gluten-free, use gluten-free flour and xanthan gum. For dairy-free, substitute butter with coconut oil or vegan butter and use flax egg or skip egg wash.

Nutrition

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

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