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Perfect Strawberry Rhubarb Pie with Flaky Lattice Crust

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A delicious and easy-to-make strawberry rhubarb pie featuring a flaky lattice crust that balances sweet and tart flavors perfectly. Ideal for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 2 tbsp ice-cold water (plus extra if needed)
  • 1 tsp apple cider vinegar
  • 3 cups fresh strawberries, hulled and halved or quartered
  • 3 cups rhubarb stalks, chopped into ½-inch pieces
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (optional, for sprinkling on top)

Instructions

  1. In a large bowl, whisk together flour, sea salt, and sugar. Add cold cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter bits.
  2. In a small bowl, combine ice-cold water and apple cider vinegar. Drizzle over flour mixture a tablespoon at a time, mixing gently with a fork until dough just holds together but is not sticky.
  3. Divide dough in half and shape each into a 5-inch diameter disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
  4. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss gently to coat evenly.
  5. Remove one dough disc from fridge. Lightly flour surface and roll into a 12-inch circle. Transfer to 9-inch pie dish, letting excess hang over edges. Press gently to fit.
  6. Pour fruit filling evenly into crust, allowing some liquid to pool.
  7. Roll out second dough disc into 12-inch circle. Cut into ½-inch strips. Weave strips into a lattice pattern over filling.
  8. Trim excess dough strips to align with bottom crust edges. Crimp edges together decoratively.
  9. Beat egg with a tablespoon of water and brush over lattice and edges. Sprinkle with coarse sugar if desired.
  10. Bake pie at 400°F for 15 minutes, then reduce heat to 350°F and bake for 40-45 minutes until filling bubbles and crust is golden. Cover edges with foil if browning too quickly.
  11. Cool pie completely on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and water cold for a flaky crust. If kitchen is warm, chill dough if it becomes sticky. Let pie cool completely before slicing to avoid runny filling. Cover edges with foil if browning too fast. Frozen rhubarb or strawberries can be used but adjust cornstarch and drain excess moisture.

Nutrition

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

Find it online: https://blairrecipes.com/perfect-strawberry-rhubarb-pie-recipe-easy-flaky-lattice-crust-tips/