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Strawberry Rhubarb Pie Recipe Easy Homemade Flaky Lattice Crust

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A classic strawberry rhubarb pie featuring a perfect balance of sweet and tart filling wrapped in a buttery, flaky homemade lattice crust. Ideal for spring and summer gatherings, this pie is both nostalgic and fresh.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved or quartered (about 600g)
  • 3 cups rhubarb stalks, chopped (about 375g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 3 tablespoons all-purpose flour (24g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup unsalted butter, cold and cubed (226g)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6–8 tablespoons ice-cold water (90-120ml)
  • 1 large egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together 2 1/2 cups (315g) of all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold, cubed unsalted butter (1 cup / 226g). Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add Ice Water: Gradually add 6 to 8 tablespoons (90-120ml) of ice-cold water, stirring gently with a fork until the dough just comes together. Form the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
  3. Prepare the Filling: While the dough chills, combine 4 cups (600g) halved strawberries and 3 cups (375g) chopped rhubarb in a large bowl. Add 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, 3 tablespoons (24g) flour, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Gently toss to coat all fruit evenly.
  4. Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch (30 cm) circle, about 1/8 inch (3 mm) thick. Carefully transfer to your 9-inch (23 cm) pie dish, pressing gently to fit and letting excess dough hang over the edges.
  5. Add the Filling: Pour the strawberry-rhubarb mixture into the crust, spreading it evenly.
  6. Make the Lattice Top: Roll out the second dough disc to the same size. Using a sharp knife or pizza cutter, slice into 1/2-inch (1.25 cm) strips. Lay half the strips vertically over the filling, spacing about 1/2 inch apart. Fold back every other strip, then lay a horizontal strip, unfold, and repeat to weave a lattice pattern. Trim excess dough and pinch edges to seal both crusts together.
  7. Apply Egg Wash: Brush the lattice and edges with the beaten egg wash for a golden, shiny finish.
  8. Bake the Pie: Place the pie on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20 minutes. Then reduce heat to 350°F (175°C) and bake for another 35-40 minutes until the crust is golden and the filling is bubbling. Cover edges with foil if they brown too quickly.
  9. Cool Before Serving: Let the pie cool on a wire rack for at least 2 hours to allow the filling to set.

Notes

Keep butter and water cold to ensure a flaky crust. Chill dough for at least 1 hour before rolling. Use foil to protect crust edges if browning too fast. Let pie cool completely before slicing to prevent runny filling. Frozen berries can be used but reduce sugar slightly. For gluten-free crust, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, replace butter with chilled coconut oil and use a plant-based milk; substitute egg wash with maple syrup and almond milk mixture.

Nutrition

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

Find it online: https://pokirecipes.com/strawberry-rhubarb-pie-recipe-easy-homemade-flaky-lattice-crust/