Strawberry Rhubarb Pie Lattice

The first time I saw rhubarb growing in my grandmother's garden, I couldn't believe those bright red celery-like stalks were edible. She handed me a raw piece to try, and the shock of that mouth-puckering sourness made me laugh out loud. That's when she explained the magic of pairing it with strawberries and sugar, creating one of spring's most perfect marriages. I've been making this pie every spring since, and weaving that lattice crust still feels like an edible art project.

Last spring I made this for a potluck and watched my friend's skeptical seven year old take her first bite of rhubarb. Her eyes went wide then she immediately reached for another slice, declaring it the best pink pie ever. That's the thing about this combination it wins over even the most doubtful eaters and turns them into believers.

Ingredients

• 2 1/2 cups all purpose flour: The foundation of your crust, don't pack it down when measuring
• 1 cup cold unsalted butter: Keep it fridge cold until the moment you cut it in, those cold bits create flaky layers
• 1 tsp salt: Enhances flavor in both crust and filling
• 1 tbsp sugar: Just enough sweetness in the crust to balance the salt
• 6 to 8 tbsp ice water: Add it one tablespoon at a time, you might not need it all
• 2 1/2 cups fresh rhubarb: Look for firm deep red stalks, discard the leaves completely
• 2 1/2 cups fresh strawberries: Choose berries that smell fragrant and give slightly to gentle pressure
• 1 cup granulated sugar: Balances the rhubarb's natural tartness
• 1/4 cup cornstarch: Thickens those fruit juices into a silky filling instead of a soupy mess
• 1/4 tsp salt: Wakes up all the fruit flavors
• 1 tsp vanilla extract: Rounds out the filling with warm floral notes
• 1 tbsp lemon juice: Brightens everything and helps the cornstarch work its magic
• 2 tbsp unsalted butter: Tucked into the filling for richness and glossy bubbles
• 1 egg: Beaten with milk for that golden professional looking finish
• 1 tbsp milk: Creates your egg wash for the crust
• 1 tbsp coarse sugar: Optional but worth it for that sparkle and crunch

Instructions

Prepare the Pie Crust:

Whisk flour salt and sugar in a large bowl then cut in cold butter until you see pea sized chunks. Drizzle in ice water one tablespoon at a time, tossing gently until the dough holds together when squeezed. Divide into two disks wrap tightly and chill for at least an hour.

Prepare the Filling:

Toss rhubarb strawberries sugar cornstarch salt vanilla and lemon juice in a large bowl. Let it sit for fifteen minutes you'll see the juices start to collect which means everything is working.

Roll Out the Dough:

Roll one disk on a floured surface until it's a twelve inch circle. Transfer it to your pie dish letting the excess hang over the edges.

Fill the Pie:

Pour in the fruit filling along with all those gorgeous juices that collected in the bowl. Scatter the butter pieces over the top.

Create the Lattice Crust:

Roll the second disk and slice it into strips about an inch wide. Lay half the strips across the pie then weave the remaining strips over and under to create that classic basket pattern. Trim crimp and seal the edges.

Egg Wash:

Whisk the egg and milk together then brush it generously over the lattice. Sprinkle with coarse sugar if you want that bakery style finish.

Bake:

Preheat your oven to 400 degrees and place the pie on a baking sheet to catch any drips. Bake for twenty minutes then reduce to 350 degrees cover loosely with foil and bake thirty five minutes more until golden and bubbling.

Cool:

Let the pie rest on a wire rack for at least two hours. This waiting game is tough but necessary for clean slices.

Save

I once rushed the cooling time and ended up with a delicious but messy puddle on each plate. We ate it with spoons and laughed about the deconstructed presentation, but now I always plan ahead. There's something deeply satisfying about that first perfect slice revealing the ruby red filling beneath the golden lattice.

The Art of Lattice Work

Weaving a lattice top looks impressive but it's actually quite forgiving. The key is lifting every other strip gently then laying the cross strips perpendicular to them. Even if your weaving isn't perfect the fruit filling bubbles up through the gaps and makes everything look rustic and gorgeous.

Seasonal Swaps

When rhubarb season ends you can use all strawberries or try peaches and blueberries in summer. The technique stays the same just adjust the sugar based on your fruit's natural sweetness. I've even made this with frozen fruit in January when spring feels impossibly far away.

Serving Suggestions

This pie deserves to be the star of the show but vanilla ice cream melting into those warm fruit juices is absolute perfection. A dollop of lightly sweetened whipped cream works beautifully too especially if you've let the pie come to room temperature. The first slice might be tricky but resist the urge to rush that cooling time.

• Bake this pie the morning you plan to serve it for the best texture and flavor
• Leftovers keep well at room temperature for two days loosely covered
• The crust actually benefits from an overnight rest as flavors meld and settle

Save

There's nothing quite like pulling a golden lattice topped pie from the oven and catching that first whiff of sweet strawberries and tangy rhubarb. Spring in a dish, every single time.

Recipe FAQs

→ How do I make the crust flaky?

Use cold cubed butter and minimal water when mixing the dough. Handle the dough gently and chill it before rolling out to keep the butter from melting, which helps create a flaky texture.

→ Can I substitute the fruit?

Yes, you can replace half of the strawberries with raspberries for a richer flavor or use frozen fruit after thawing and draining excess liquid to avoid soggy filling.

→ What is the purpose of cornstarch in the filling?

Cornstarch acts as a thickener, helping to set the juices released by the fruit during baking and ensuring a firm, not runny, filling.

→ How is the lattice crust created?

Roll out the second dough disk, cut into strips, then weave them over the filling in a crisscross pattern, trimming the edges and sealing to the bottom crust.

→ Why use an egg wash on the lattice?

An egg wash brushed on the lattice crust before baking gives a golden, glossy finish and helps the coarse sugar adhere for added texture.

→ How long should the pie cool before serving?

Allow at least two hours of cooling on a wire rack so the filling sets completely, making it easier to slice and serve clean pieces.