This Strawberry-Rhubarb Lattice Pie is a classic, homestyle dessert that balances bright, tart rhubarb with sweet, fragrant strawberries. The recipe below outlines a reliable pastry crust and a straightforward lattice top. It’s written for clarity so home bakers can follow each stage from preparing the dough to baking and cooling the finished pie.
Ingredients for Strawberry-Rhubarb Lattice Pie
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 stick chilled unsalted butter, cut into small pieces
- 1/2 cup chilled solid vegetable shortening, cut into pieces
- 1/2 cup plus 2 tablespoons cold water (approximately)
- 1 1/4 pounds sliced fresh rhubarb (or frozen, thawed, drained and patted dry)
- 4 cups thickly sliced hulled strawberries (about 1 lb.)
- 2 cups granulated sugar
- 1/3 cup cornstarch
- 3 tablespoons unsalted butter, cut into small pieces
Make the Pie Crust
- In a large bowl combine the flour and salt. Add the chilled butter and shortening, then cut them into the flour with a pastry cutter or two knives until the mixture resembles coarse meal with some pea-sized pieces remaining.
- Stir in enough cold water to bring the dough together. Handle the dough gently; stop mixing as soon as it holds together when pressed.
- Divide the dough into two equal portions. Flatten each portion into a disk, wrap each disk tightly in plastic wrap, and refrigerate for about 30 minutes. Chilling firms the fat and makes the dough easier to roll.
How to Make Strawberry-Rhubarb Lattice Pie
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out one chilled dough disk to about 1/4-inch thickness. Fit it into a 10-inch pie dish, easing the dough into the corners without stretching. Trim the excess and crimp the edges to form a neat rim.
- Line the prepared crust with aluminum foil and fill with pie weights or dried beans to blind-bake. Bake for 10 minutes. Remove the foil and weights, then continue baking until the crust is lightly golden, about 15 minutes. Remove from the oven and cool slightly.
- Maintain the oven temperature for the final bake.
Prepare the Filling and Assemble
- In a large bowl combine the sliced rhubarb and strawberries. Add the sugar and cornstarch and toss gently until the fruit is evenly coated. Let the mixture sit a few minutes so the sugar begins to draw out juices.
- Roll the remaining chilled dough disk on a lightly floured surface to 1/4-inch thickness. Using a sharp knife or pastry wheel, cut the dough into twelve strips about 1/2 inch wide.
- Spoon the fruit filling into the prebaked crust, spreading it evenly. Dot the top of the filling with the 3 tablespoons of butter.
- Lay the dough strips across the filling and weave them to form a lattice pattern. Trim and tuck the strip ends under the edge of the bottom crust, then press gently to seal and crimp the edge decoratively.
- Bake the assembled pie until the dough strips are golden brown and the filling is bubbling, about 55 minutes. Keep an eye on the crust; if the edges brown too quickly, cover them with a protective strip of foil.
- Remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the filling to set so the pie slices cleanly.
Recipe Notes
For the best texture, chill the dough before rolling; wrap each disk in plastic wrap and refrigerate for about 30 minutes. If using frozen rhubarb, be sure it is thoroughly thawed and patted dry to avoid excess liquid in the filling. If the lattice or crust browns too quickly while baking, tent the pie with foil to prevent burning.
Serving and Storage
This pie is delicious served at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers covered in the refrigerator for up to three days. For a firmer filling, refrigerate the pie before slicing.
Yield
8 servings
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