Strawberry Rhubarb Pie Lattice (Printable version)
A sweet-tart mix of strawberries and rhubarb baked in a buttery, flaky lattice crust.
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6-8 tablespoons ice water
→ Filling
06 - 2 1/2 cups fresh rhubarb, sliced 1/2-inch thick
07 - 2 1/2 cups fresh strawberries, hulled and quartered
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon lemon juice
13 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
14 - 1 egg
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# Directions:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Mix rhubarb, strawberries, sugar, cornstarch, salt, vanilla, and lemon juice in a large bowl. Toss gently to combine. Set aside for 15 minutes.
03 - On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Ease into the dish, leaving overhang.
04 - Spoon the filling and its juices into the crust. Dot with butter pieces.
05 - Roll out the second dough disk and cut into 1-inch strips. Lay half the strips parallel over the filling. Weave remaining strips in a lattice pattern. Trim excess and crimp edges to seal.
06 - Whisk egg and milk together. Brush mixture over the lattice top. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 400°F. Place pie on a baking sheet. Bake for 20 minutes. Reduce oven to 350°F, cover loosely with foil, and bake for 35 minutes more until crust is golden and filling is bubbling.
08 - Let pie cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
# Expert advice:
01 -
- The lattice crust looks like you spent hours on it, but the weaving technique is surprisingly forgiving once you get the rhythm
- That moment when you pull it from the oven and the filling bubbles up through the strips feels like winning a small lottery
02 -
- Cold ingredients are your insurance policy against a tough crust, so keep that butter chilled until the moment it meets the flour
- The fruit needs time with the sugar and cornstarch before baking, or you will end up with a soggy bottom and a puddly filling
03 -
- Chill your pie dish before rolling in the dough if your kitchen runs warm, it gives you extra working time
- If your lattice strips keep breaking, let them soften for two minutes on the counter before attempting to weave them