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Perfect Strawberry Rhubarb Pie Recipe with Easy Flaky Lattice Crust

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A classic strawberry rhubarb pie featuring a tender, flaky lattice crust and a perfectly balanced sweet-tart filling. Ideal for spring and summer, this pie is comforting, impressive, and easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 2 tablespoons apple cider vinegar
  • ½ cup (120ml) ice-cold water
  • 4 cups fresh strawberries, hulled and halved if large (about 600g)
  • 3 cups rhubarb stalks, chopped into ½-inch pieces (about 375g)
  • 1 ¼ cups (250g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for brushing crust)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized bits.
  2. Mix apple cider vinegar with ice-cold water. Gradually add to flour mixture, stirring gently until dough just begins to hold together. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon zest, cinnamon, and salt. Toss gently and let sit while dough chills.
  4. Roll one dough disc on a floured surface into a 12-inch circle about ⅛-inch thick. Transfer to pie dish, pressing gently and letting excess hang over edges. Refrigerate.
  5. Roll second dough disc into a 12-inch circle. Cut into ½-inch strips. Lay half strips parallel across pie, then weave remaining strips perpendicularly to create lattice. Trim and crimp edges to seal.
  6. Pour fruit filling into bottom crust, dot with butter pieces. Place lattice top over filling and seal edges. Brush lattice with beaten egg and sprinkle coarse sugar on top.
  7. Preheat oven to 400°F (205°C). Place pie on baking sheet and bake 15 minutes. Reduce heat to 350°F (175°C) and bake 40-45 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  8. Cool pie on rack at least 2 hours before slicing. Serve slightly warm or at room temperature.

Notes

Keep butter and water cold for a flaky crust. Chill dough discs before rolling to prevent shrinkage. Use cornstarch to thicken filling and prevent it from becoming gluey. If crust edges brown too fast, cover with foil halfway through baking. Frozen fruit can be used if thawed and drained. For gluten-free crust, substitute flour with gluten-free blend including xanthan gum. For vegan version, use dairy-free butter and almond milk with maple syrup instead of egg wash.

Nutrition

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

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