Delicious Strawberry Rhubarb Lattice Pie

Welcome the season with a classic strawberry rhubarb lattice pie! This beloved dessert combines the sweet juiciness of strawberries with the tart tang of rhubarb for an irresistible flavor balance. The beautiful, woven lattice crust adds an elegant touch, making it look as good as it tastes. Our easy-to-follow recipe ensures even beginners can create this stunning pie.

Why You’ll Love This Strawberry Rhubarb Lattice Pie

You will adore this recipe for its simple approach and delicious results.

• It celebrates the vibrant, fresh flavors of spring and summer.
• Achieve the perfect balance of sweet and tart with every bite.
• The elegant lattice crust is surprisingly simple to make and always impressive.
• Our tips help you avoid a runny pie, ensuring a beautifully set filling.
• This pie is an ideal dessert for gatherings, always a crowd-pleaser.

Ingredients

Making a stunning strawberry rhubarb lattice pie starts with fresh, quality ingredients. Here’s what you will need for the perfect pie:

It’s important to note that while the stalks are delicious, rhubarb leaves contain oxalic acid, which can be toxic if ingested.

• 1 Double Pie Crust: Use your favorite homemade recipe or store-bought for convenience.
• 1 ¼ pounds Rhubarb: Fresh, trimmed, and cut into ½-inch pieces. Remove any leaves as they are toxic.
• 1 pound Strawberries: Sliced into moderate pieces, not too thin.
• ⅔ cup White Granulated Sugar: Divided for the filling and a final sprinkle.
• ⅓ cup Brown Sugar: Packed, for the rich pie filling.

For a beautifully clear and glossy filling, tapioca starch is a preferred thickener for pie fillings, known for its ability to create a smooth texture without cloudiness.

• 3 tablespoons Tapioca Starch: Our preferred thickener, it creates a clear, glossy filling.
• ¼ teaspoon Salt: Essential for balancing and enhancing all the flavors.
• 1 teaspoon Orange Zest & 2 teaspoons Orange Juice: These are optional but add a lovely bright note.
• 1 teaspoon Vanilla Extract: Deepens the overall flavor profile of the fruit.
• 3 tablespoons Butter: Dotted over the filling for added richness.
• 1 large Egg & 1 tablespoon Milk: For a golden, shiny egg wash on the crust.
• Sugar for Topping: Demerara or turbinado sugar for a beautiful crunch.

Notes & Substitutions

You have flexibility with a few ingredients. Homemade pie crust offers superior flavor, but a good quality store-bought crust saves time and works wonderfully for this easy rhubarb and strawberry pie. Tapioca starch creates a glossy, clear filling; cornstarch also works but can sometimes appear cloudier. While orange zest and juice enhance the fruit flavors beautifully, you can omit them if preferred. A touch of lemon zest or juice can also substitute for the orange. Butter pieces on top of the filling add a lovely richness and help prevent bubbling over.

Equipment

Gathering your tools beforehand makes the baking process smooth.

• Rolling Pin: Essential for evenly rolling out your pie dough.
• Large Mixing Bowl: A non-reactive bowl for combining the fruit filling.
• Cutting Board & Knife: For precise fruit preparation.
• 9-inch Pie Dish: Glass or ceramic helps ensure even baking.
• Pizza Cutter: Excellent for quickly cutting uniform lattice strips.
• Small Bowl & Pastry Brush: For mixing and applying the egg wash.
• Baking Sheet: Lined with foil to catch any drips and for even heat.
• Pie Shield: An optional tool to prevent the crust edges from overbrowning.
• Cooling Rack: Crucial for allowing your pie to cool and set properly.

Instructions

Creating this beautiful strawberry rhubarb lattice pie is simpler than you might think. Follow these steps for a perfectly baked dessert.

First, prepare your pie dough. If using homemade, roll out one half into a 12-13-inch circle for a 9-inch pie pan. Gently fit the dough into the pan, pressing it into the base and sides. Trim any overhang to about an inch, then chill the crust in the refrigerator while you prepare the filling.

Next, combine your fruit. Place the sliced strawberries and rhubarb into a large, non-reactive bowl. Add 1/3 cup white granulated sugar (reserve the remaining 1/3 cup), 1/3 cup packed brown sugar, orange juice, orange zest, vanilla extract, and salt. Mix gently until everything is combined. Stir in the tapioca starch, then let the mixture sit for about 20 minutes; this allows the fruit to release some of its juices.

Move an oven rack to the bottom third level and preheat your oven to 425°F (220°C). Line a baking sheet with foil and place it into the oven to heat up with the oven.

While the oven heats, roll out the second pie dough to the same size as the first. If creating a lattice top for your strawberry rhubarb lattice pie, use a pizza cutter or knife to cut the dough into roughly 1-inch-wide strips.

Remove the chilled pie dish from the refrigerator. Stir the remaining 1/3 cup of white granulated sugar into your fruit filling. Using a slotted spoon, scoop the fruit filling into the pie dish, leaving most of the excess liquid in the bowl. Cut the 3 tablespoons of butter into small chunks and dot these over the top of the fruit filling.

Now, create the lattice crust. Lay about five parallel strips of pie dough across the top of the pie, spacing them about ½ inch apart. Gently fold back strips 1, 3, and 5 halfway. Place a new strip perpendicular to the folded strips, resting it over strips 2 and 4. Lay strips 1, 3, and 5 back down. Now, fold back strips 2 and 4. Lay another strip perpendicular over them. Continue this weaving process until you have covered the top of the pie. Once the lattice is complete, tuck any overhanging strips under the bottom pie crust edge and pinch firmly to seal all around the rim.

In a small bowl, whisk the large egg with the tablespoon of milk to create an egg wash. Use a pastry brush to evenly coat the top of the lattice pie crust with this mixture. For an optional decorative touch and extra crunch, sprinkle the top of the pie dough with demerara or turbinado sugar.

Carefully place the pie dish onto the hot baking sheet in the preheated oven. Bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F (190°C). If the crust edges are browning too quickly, add a pie shield at this point. Continue baking for another 40-50 minutes. The pie is fully baked when the crust is a beautiful golden brown and the fruit filling visibly bubbles through the lattice.

Once baked, remove the pie from the oven. Allow your strawberry rhubarb lattice pie to cool completely on a wire rack for at least 2-3 hours. This cooling time is crucial for the filling to set properly and prevent a runny pie when sliced. Serve warm or at room temperature.

Pro Tips & Troubleshooting

Achieve the perfect strawberry rhubarb lattice pie every time with these helpful hints.

• Avoid Runny Pie:
• Allow the fruit filling to sit with sugar and starch for at least 20 minutes before filling the pie.
• Drain any significant excess liquid from the fruit before scooping it into the crust.
• Ensure you use the correct amount of thickener (tapioca or corn starch).
• Cool the pie completely, for a minimum of 2-3 hours, before slicing.
• Perfect Crust:
• Always chill your pie dough well before rolling and before baking.
• Preheating the baking sheet in the oven helps cook the bottom crust.
• Use a pie shield or foil around the edges to prevent overbrowning if needed.
• Fruit Prep:
• Do not cut your fruit pieces too small; larger chunks hold up better during baking.
• Remember to always remove and discard rhubarb leaves, as they are toxic.
• Frozen Fruit:
• If using frozen rhubarb or strawberries, thaw them completely for 30-60 minutes.
• Thoroughly drain all released water after thawing to prevent a watery filling.

Serving, Storage, and Variations

Enjoying your delicious strawberry rhubarb lattice pie is easy with these tips.

Serving Suggestions

• Serve the pie warm with a generous scoop of vanilla ice cream.
• Enjoy it at room temperature with a dollop of fresh whipped cream.

Storage

• Room Temperature: Cover your baked strawberry rhubarb lattice pie loosely with foil or plastic wrap. It keeps well for up to 2 days.
• Refrigerator: For longer storage, cover and refrigerate the pie for 4-5 days.
• Freezing Baked Pie: Once completely cooled, wrap the entire pie tightly in plastic wrap, then in foil. Freeze for up to 3 months.
• Thawing: Thaw frozen pie overnight in the refrigerator, then let it come to room temperature before serving.

Making Ahead

• You can bake the pie a full day in advance for easier entertaining.
• The unbaked fruit filling can be prepared and frozen for up to 3 months. Thaw, drain, and proceed with assembly.

Variations

• Top Crust: Instead of a lattice, use a full top crust. Cut a few slits in the top for steam to escape.
• Crumble Topping: Substitute the lattice with a buttery streusel or crumble topping for a different texture.
• Fruit Choices: Experiment with other berries like blackberries, raspberries, or blueberries mixed with the rhubarb.

Nutrition Information

Nutrient	Amount Per Serving
Calories	350 kcal
Carbohydrates	55 g
Protein	3 g
Fat	14 g
Saturated Fat	7 g
Cholesterol	25 mg
Sodium	180 mg
Fiber	3 g
Sugar	35 g
Potassium	200 mg
Calcium	30 mg
Iron	1.5 mg

FAQ

Conclusion

This strawberry rhubarb lattice pie truly embodies the essence of spring and summer with its perfect balance of sweet strawberries and tangy rhubarb. The elegant lattice top makes it a showstopper, yet our straightforward instructions ensure anyone can bake this impressive dessert. Embrace the season’s bounty and enjoy this homemade classic!