With a buttery crust and a sweet-tart filling, this Lattice Strawberry-Rhubarb Pie will be the perfect dessert for your summer cookout.
If you’re craving a sweet treat, you will absolutely love a slice of this Lattice Strawberry-Rhubarb Pie, especially when served with an equally delicious scoop of vanilla bean ice cream.
For me, Strawberry-Rhubarb Pie is one of those treats that just scream “summer is here!” from the very first bite. Even though we’ve been enjoying strawberries and rhubarb here for a little while already, knowing that they’ve made their appearance in gardens and kitchens across the country makes it seem more official. When everyone is enjoying them, summer is definitely here!
I made this Lattice Strawberry-Rhubarb Pie with my pie crust recipe, which I’ve deemed the “perfect pie crust.” It browns beautifully and is easy to work with, something that’s important for those who may be a bit intimidated by a lattice pie crust. If that describes you, don’t be intimidated! It’s easier to make than it looks.
How to Make a Lattice Pie Crust for Lattice Strawberry-Rhubarb Pie
Once you have placed the first pie crust in the pie pan and added your filling, here is what you do to make a lattice pie crust:
Step #1: Using a pizza cutter or sharp knife, cut the crust into even strips about 3/4-inch wide.
Step #2: Lay half the strips horizontally over the pie, using the longer strips in the middle of the pie and shorter strips toward the edges, with a bit of space in between each strip.
Step #3: Fold every other strip back on itself.
Step #4: Lay one of the remaining strips of pie crust vertically over the pie so that it lays across the unfolded horizontal strips.
Step #5: Swap the folded and unfolded horizontal strips: unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top.
Step #6: Continue with remaining strips.
Then you end the process by brushing with egg wash and sprinkling sugar on top. A lattice pie crust is an easy way to look like you’ve spent a lot of time in the kitchen when you really haven’t!
Lattice Strawberry-Rhubarb Pie Tips
- You don’t need to refrigerate your pie. Fruit pies can be stored outside of the fridge for up to two days as long as you cover them with plastic wrap.
- You don’t need to peel rhubarb. Just dice the rhubarb stalks.
- Serve with a scoop of vanilla bean ice cream. Don’t skip this step! It makes the pie taste even more amazing.
More Strawberry-Rhubarb Recipes
- Strawberry-Rhubarb Ice Cream Shortcakes
- Rhubarb and Strawberry Turnovers
- Strawberry-Rhubarb Sugar Cookie Bars
A buttery crust with a sweet-tart filling will be the perfect dessert for your summer cookout.
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 tablespoons 1 ½ sticks cold unsalted butter, cut into pieces
- ¼ cup ice cold water strain the ice cubes just before using
- 1 teaspoon white vinegar
- 2 cups diced rhubarb
- 2 1/2 cups cups sliced strawberries divided
- 1 cup granulated sugar
- 1 tablespoon lemon juice
In a large bowl, mix together flour, sugar and salt.
Add your cubed butter and cut it into the dough using a pastry cutter.
When butter and flour have come together forming little pea size clumps, mix in the water and vinegar.
Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl.
Separate the dough into two pieces and wrap in plastic wrapping.
Refrigerate dough for at least an hour before using, or freeze up to 1 month.
Preheat your oven to 350 degrees.
In a small sauce pan set over medium low heat, combine the rhubarb, strawberries, sugar, and lemon juice.
Simmer mixture for about 5 minutes or until the rhubarb is soft and the strawberries have melted into a syrupy mixture. Remove from heat and cool completely.
Spray a regular pie dish with non-stick cooking spray.
Roll one of the pie crusts out to a roughly 12-inch diameter and transfer it to your pie pan. Snug it against the sides and corners of the pan, letting the excess hang over the edges.
Fill the pie with your filling.
Roll out the second pie crust to a roughly 12-inch diameter.
Using a pizza cutter or sharp knife, cut the crust into even strips about 3/4-inch wide.
Lay half the strips horizontally over the pie, using the longer strips in the middle of the pie and shorter strips toward the edges, with a bit of space in between each strip.
Fold every other strip back on itself.
Lay one of the remaining strips of pie crust vertically over the pie so that it lays across the unfolded horizontal strips.
Swap the folded and unfolded horizontal strips: unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top.
Continue with remaining strips.
Brush with egg wash and sprinkle sugar on top.
Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
Serve with a scoop of vanilla bean ice cream.