🍓🥧 Lattice Strawberry Rhubarb Pie
This Lattice Strawberry Rhubarb Pie features tender, tangy rhubarb and juicy strawberries encased in a buttery double crust with a beautiful lattice top. A touch of cinnamon and lemon enhances the fruit’s brightness, while a hint of sugar balances the tartness—classic and irresistible.
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing bowls
- Pastry brush
- Knife or pastry cutter for lattice strips
Ingredients
For the Pie Filling:
- 2 ½ cups fresh rhubarb sliced ½ inch thick
- 2 ½ cups fresh strawberries hulled and halved
- 1 cup granulated sugar
- ÂĽ cup light brown sugar optional, for depth
- ÂĽ cup cornstarch or â…“ cup flour as an alternative thickener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- Pinch of salt
For the Crust:
- 1 recipe for double pie crust homemade or store-bought
- 1 egg + 1 tablespoon milk for egg wash
- Coarse sugar optional, for sprinkling
Instructions
Preheat Oven
- Preheat oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.
Prepare the Filling
- In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, lemon juice and zest, cinnamon, and salt. Toss gently to coat. Let sit for 10–15 minutes to allow juices to release.
Roll Out the Crust
- Roll out half of the pie dough and fit it into a 9-inch pie dish. Trim edges. Pour the filling into the crust and spread evenly.
Create the Lattice Top
- Roll out the second dough half and cut into ½- to ¾-inch strips. Lay half the strips vertically over the pie. Fold back alternate strips, lay a horizontal strip, and alternate weaving to form a lattice. Trim excess dough and crimp edges.
Brush & Bake
- Brush the lattice and crust edge with egg wash. Sprinkle with coarse sugar if desired. Bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and continue baking for 35–45 minutes, or until filling is bubbly and crust is golden.
Cool
- Cool the pie on a wire rack for at least 2–3 hours to allow filling to set before slicing.
Notes
đź’ˇ Tips for Success
Use fresh rhubarb for best texture—avoid stringy, overly thick stalks To prevent soggy crust, brush the base with egg white before adding filling Bake on a rimmed sheet pan to catch drips
Use fresh rhubarb for best texture—avoid stringy, overly thick stalks To prevent soggy crust, brush the base with egg white before adding filling Bake on a rimmed sheet pan to catch drips