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Strawberry Rhubarb Pie with Lattice Crust

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • For the Pie Crust (or store-bought)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6–8 tablespoons ice water
  • For the Strawberry Rhubarb Filling
  • 3 cups rhubarb, chopped into ½-inch pieces
  • 3 cups strawberries, hulled and halved
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • For the Lattice Crust Top
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sugar (for sprinkling)

Instructions
 

  • Step 1: Prepare the Pie Crust : In a large bowl, combine flour, salt, and sugar. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Divide dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes. Roll out one disk and fit into a 9-inch pie pan. Trim excess edges.
  • Step 2: Prepare the Filling : In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat. Let sit for 10 minutes to release juices.
  • Step 3: Assemble the Pie : Preheat oven to 400°F (200°C). Pour fruit filling into prepared bottom crust. Dot with butter pieces. Roll out second disk of dough and cut into strips for lattice top. Arrange strips over filling in a crisscross pattern to create lattice. Trim and crimp edges to seal. Brush lattice with beaten egg and sprinkle with sugar.
  • Step 4: Bake the Pie : Bake for 20 minutes at 400°F. Reduce oven temperature to 350°F (175°C) and bake for 30–40 minutes, until crust is golden and filling is bubbly. Cool on a wire rack for at least 2 hours before slicing.