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Easy Strawberry Rhubarb Pie Recipe with Flaky Lattice Crust Perfect for Beginners

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A nostalgic and comforting strawberry rhubarb pie with a flaky, buttery lattice crust that’s easy for beginners to make. Perfect for family gatherings and potlucks with a sweet-tart filling and crisp crust.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (227 g) unsalted butter, cold and cubed
  • ¼ to ½ cup (60–120 ml) ice-cold water
  • 3 cups (450 g) fresh strawberries, hulled and halved (or frozen, thawed and drained)
  • 3 cups (390 g) rhubarb, chopped into ½-inch pieces
  • 1 cup (200 g) granulated sugar
  • ¼ cup (32 g) cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tbsp coarse sugar (optional)

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 pea-sized pieces.
  2. Drizzle ¼ cup ice-cold water over mixture, tossing gently with a fork. Add more water, a tablespoon at a time, until dough comes together when pressed. Split dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. While dough chills, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss gently to coat and set aside.
  4. On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to pie dish, letting excess dough hang over edges. Patch cracks with water if needed.
  5. Pour fruit filling into crust and spread evenly. Dot with small pieces of butter.
  6. Roll out second dough disc into a 12-inch circle. Cut into 1-inch wide strips. Lay half strips parallel across pie, then weave remaining strips perpendicular. Press edges to seal, trim excess dough, and crimp edges.
  7. Brush beaten egg over lattice and edges. Sprinkle coarse sugar on top if desired.
  8. Place pie on baking sheet and bake at 400°F for 20 minutes. Reduce heat to 350°F and bake for an additional 35-40 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too quickly.
  9. Cool pie completely on wire rack before slicing to allow filling to set.

Notes

Chill pie dough well for easier rolling and flakier crust. Use cornstarch to prevent runny filling. Tent pie with foil if crust edges brown too fast. Frozen strawberries and rhubarb can be used if thawed and drained. For dairy-free, use coconut oil or vegan butter and substitute egg wash with almond milk and maple syrup.

Nutrition

Keywords: strawberry rhubarb pie, lattice crust, easy pie recipe, flaky crust, fruit pie, beginner pie recipe, potluck dessert

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