The moment you slice into this pie, ruby-red juices bubble through the golden lattice, releasing the perfect sweet-tart aroma of summer. Fresh strawberries and tangy rhubarb create a filling so balanced, so perfectly jammy, that it’s been stealing the spotlight at family gatherings for generations. This isn’t just any fruit pie — the woven lattice top turns it into an edible work of art.
Why You’ll Love This Recipe
- Bakery-beautiful lattice crust that’s easier to weave than you think, with step-by-step guidance
- Perfect sweet-tart balance where strawberries mellow the rhubarb’s pucker without losing character
- Make-ahead friendly — assemble the whole thing a day early and bake when guests arrive
- Uses simple pantry thickeners that set beautifully without cornstarch slime or tapioca pearls
- Freezes brilliantly for up to 3 months, so you can capture peak strawberry season
Pro Tips
- Toss your fruit with sugar 15 minutes before adding thickener — this releases juices so you can see exactly how much liquid you’re working with and adjust accordingly
- Cut rhubarb stalks into 1/2-inch pieces, not smaller — they’ll soften during baking and you want distinct chunks, not mush
- Brush the lattice with heavy cream and sprinkle coarse sugar before baking for that professional bakery shine and crunch
- Start baking at high heat (425°F) for 20 minutes to set the crust, then drop to 375°F to gently cook the filling without burning the edges
Classic Strawberry Rhubarb Lattice Pie
Ingredients
Method
- Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized pieces. Drizzle in ice water 1 tablespoon at a time, mixing gently until dough just comes together. Divide into two disks (one slightly larger), wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the filling: In a large bowl, combine strawberries, rhubarb, and 1 1/4 cups sugar. Toss gently and let sit for 15 minutes to release juices. Add cornstarch, cinnamon, and lemon juice, stirring until fruit is evenly coated.
- Roll out the larger dough disk on a floured surface to a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie plate, letting excess hang over the edges. Refrigerate while preparing the lattice.
- Roll out the second dough disk to an 11-inch circle. Using a sharp knife or pastry wheel, cut into 10 strips about 1 inch wide. Place strips on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
- Pour the filling into the prepared crust and dot with butter pieces. Weave the lattice: lay 5 strips across the pie, then fold back every other strip halfway. Place a perpendicular strip across the center, unfold the folded strips over it, then fold back the alternate strips and add another perpendicular strip. Repeat until lattice is complete.
- Trim excess dough to 1 inch beyond the pie plate rim. Fold the overhang under itself and crimp decoratively. Brush lattice with egg wash and sprinkle with coarse sugar.
- Place pie on a rimmed baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F and continue baking for 40-50 minutes until crust is deep golden and filling bubbles thickly through the lattice.
- Cool completely on a wire rack for at least 4 hours or overnight before slicing. The filling will thicken as it cools.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, but thaw it completely and drain excess liquid before mixing with strawberries. Add an extra tablespoon of thickener since frozen rhubarb releases more moisture during baking.
Why is my filling runny after baking?
The pie needs to cool completely (at least 4 hours, ideally overnight) for the filling to set properly. Cutting too early releases juices that haven’t had time to gel.
What if my rhubarb is very thick and tough?
Peel the outer strings with a vegetable peeler before chopping. Thick stalks can be stringy, and peeling creates a smoother texture in the finished filling.
Can I skip the lattice and use a full top crust?
Absolutely — just cut 4-5 steam vents in the center. The lattice allows more moisture to escape during baking, so add 5 extra minutes to the baking time with a solid top.
Storage & Serving
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days (the crust will soften slightly when chilled). Freeze baked pie wrapped tightly in plastic and foil for 3 months — thaw overnight and refresh in a 300°F oven for 15 minutes. Serve with vanilla ice cream, whipped cream, or a sharp cheddar slice for that classic sweet-savory pairing.
This is the pie that turns strawberry-rhubarb skeptics into believers — save it for your next potluck and watch it disappear.