When spring swings into your kitchen, this Strawberry Rhubarb Pie with Butter Lattice Crust takes center stage. A classic spring pie that balances tart rhubarb and sweet strawberries under a crisp buttery lattice crust, this beauty features juicy fruit bubbling beneath a golden, flaky top. Each bite offers a delightful dance of sweet-tart fruit and rich butteriness, inviting you to slice, serve, and savor every mouthful.
Key Ingredients
To whip up this crave-worthy pie, you’ll need just a handful of pantry staples and fresh fruit:
- 2 1/2 cups all-purpose flour: The sturdy base that gives your crust structure and the perfect tender crumb.
- 2 tablespoons granulated sugar: Adds a hint of sweetness to balance the salt in the crust.
- 1 teaspoon salt: Enhances overall flavor and rounds out the sweetness of both crust and filling.
- 1 cup unsalted butter cold and cubed: Creates flakiness by forming pockets of steam as it bakes into the dough.
- 1/4 cup ice water: Binds the dough while keeping everything cold for a flaky texture.
- 1 large egg: Beaten into an egg wash that gives the lattice a glossy golden finish.
- 1 tablespoon granulated sugar: Sprinkled on the lattice to add a delicate crunch and sparkle on top.
- 3 cups rhubarb chopped: Provides the vibrant tart element that balances the sweet strawberries.
- 2 cups strawberries hulled and quartered: Bring juicy sweetness and bright red color to the filling.
- 1 cup granulated sugar: Sweetens and macerates the fruit, drawing out juices for a luscious filling.
- 1/3 cup cornstarch: Thickens the fruit juices so the filling sets up nicely as it cools.
- 1/4 teaspoon salt: Balances the sweetness in the fruit filling and enhances flavor depth.
- 2 tablespoons lemon juice: Brightens the filling with citrusy zing and prevents it from being overly sweet.
- 1 teaspoon vanilla extract: Rounds out the flavors with a warm, fragrant note.
How To Make Strawberry Rhubarb Pie with Butter Lattice Crust
Now that your ingredients are lined up, let’s dive into crafting this irresistible pie. You’ll mix and chill the dough, prepare a jammy fruit filling, assemble a beautiful lattice top, and bake everything to golden perfection. Follow these detailed steps to ensure flaky crust, vibrant filling, and that signature buttery crunch on every slice.
1. In a large bowl, combine 2 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon salt, whisking together to distribute the dry ingredients evenly.
2. Cut in 1 cup unsalted butter cold and cubed using a pastry cutter or two forks until the mixture is dotted with pea-sized butter pieces and looks like coarse crumbs.
3. Gradually add 1/4 cup ice water a tablespoon at a time, tossing gently with a fork until the dough just holds together when pinched, being careful not to overwork for maximum tenderness.
4. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to solidify the butter and relax the gluten for easier rolling.
5. Meanwhile, preheat your oven to 375°F (190°C) so it’s ready by the time you’ve assembled the pie.
6. In a separate bowl, combine 3 cups chopped rhubarb, 2 cups hulled and quartered strawberries, 1 cup granulated sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract, stirring until the fruit is evenly coated.
7. On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle, then gently transfer it into a 9-inch pie plate, easing it in without stretching.
8. Pour the fruit filling into the prepared crust and spread evenly so the lattice will sit flat on top and all that fruit bakes uniformly.
9. Roll out the second dough disc to match and cut into 10–12 strips with a sharp knife or pastry wheel, then weave them over the filling in an over-under pattern to create a classic lattice.
10. Trim any excess dough hanging over the edges and crimp to seal by pinching the crust between your thumb and forefinger for a decorative finish that also locks in juices.
11. Beat 1 large egg and brush the mixture over the entire lattice and edge, then sprinkle 1 tablespoon granulated sugar evenly on top for an irresistible sweet crunch.
12. Bake the pie in the center rack for 45–50 minutes until the crust is deeply golden and the filling is bubbling up through the lattice.
13. Let the pie cool on a wire rack for at least 2 hours so the filling sets completely, ensuring clean slices when you finally dig in.
Serving Suggestions
When it comes to serving this pie, there are plenty of ways to elevate each slice. Whether you’re hosting a spring brunch or craving a cozy dessert, these ideas will make every bite extra special:
- A la mode: Serve warm pie slices topped with a scoop of vanilla ice cream so the cold cream melts into the hot filling for a luscious contrast.
- Whipped cream cloud: Dollop lightly sweetened homemade whipped cream on each slice to add airy richness that complements the fruit’s natural tang.
- Cheese pairing: Offer sharp cheddar slices alongside for a traditional twist—its savory bite beautifully balances the pie’s sweetness.
- Caramel drizzle: Warm a bit of salted caramel sauce and drizzle it over the lattice to amp up decadence and give each bite an extra layer of flavor.
Tips For Perfect Strawberry Rhubarb Pie with Butter Lattice Crust
Crafting a flawless Strawberry Rhubarb Pie with Butter Lattice Crust is as rewarding as it is delicious, but a few insider pointers will take your results from great to perfect. Keeping everything ice cold and giving that dough ample time to rest makes all the difference between a tough crust and one that shatters beautifully with every forkful. Patience during cooling and assembly ensures neat slices and vibrant flavors that shine through.
- Use very cold butter and ice water for a flaky crust
- Chill the dough thoroughly to prevent shrinking during baking
- Allow the pie to cool completely for clean, even slices
- Store leftovers covered in the refrigerator for up to 3 days
How To Store It
After savoring that first slice, you’ll want to preserve all that buttery, fruity goodness for later. Proper storage keeps your Strawberry Rhubarb Pie with Butter Lattice Crust tasting fresh, with a crisp crust and jammy filling ready for another round of indulgence:
- Refrigerate: Cover the cooled pie loosely with plastic wrap or foil and store in the fridge for up to 3 days to maintain freshness and prevent the crust from becoming soggy.
- Freeze slices: Wrap individual servings in plastic wrap then foil and freeze for up to 1 month; thaw overnight in the fridge for easy breakfast or dessert treats.
- Wrap the whole pie: If you want to freeze the entire pie, flash-freeze on a tray for an hour, then wrap tightly to avoid freezer burn; defrost in the refrigerator before warming.
- Reheat gently: To refresh a chilled slice, pop it in a 350°F oven for 8–10 minutes so the crust crisps back up without overcooking the filling.
Frequently Asked Questions
Got questions? Here’s a quick FAQ to guide you through any hiccups on your way to pie perfection:
- How long does it take to prepare and bake the Strawberry Rhubarb Pie with Butter Lattice Crust?
From start to finish, plan on about 4 hours. This includes 15 minutes to measure and mix the crust dough, 1 hour chilling time, 15 minutes to roll out and assemble, 45–50 minutes baking at 375°F, and at least 2 hours cooling before slicing.
- Can I make the pie dough ahead of time?
Yes. After mixing and forming the two dough discs, wrap each tightly in plastic wrap and store in the refrigerator for up to 24 hours. If you need to store longer, freeze for up to one month; thaw overnight in the fridge before rolling out.
- What’s the best way to ensure a flaky, tender crust?
Use very cold unsalted butter and ice water, handle the dough as little as possible, and keep everything chilled. Cut in the butter until you see pea-sized pieces, then add just enough water to bring the dough together. Chilling the discs for at least one hour prevents shrinkage and promotes flakiness.
- My filling was runny—how can I prevent a soggy pie?
Make sure to use the correct amount of cornstarch (1/3 cup) and toss the fruit thoroughly so it’s evenly coated. Drain any excess juices that pool in the bowl after mixing before transferring to the crust. You can also let the combined filling sit for 10 minutes, then gently lift out any accumulated liquid.
- Can I use frozen strawberries and rhubarb instead of fresh?
Yes, but thaw them completely and drain off excess liquid before mixing with sugar, cornstarch, and lemon juice. You may need to reduce the sugar slightly since frozen berries can be sweeter, and be sure to pat the fruit dry so the filling doesn’t become too watery.
- How do I achieve a perfectly woven lattice top?
After rolling out the second dough disc, cut 10–12 even strips using a ruler or pastry wheel. Lay five or six strips horizontally over the filled pie, then weave the remaining strips vertically over and under the horizontal ones. Keep the strips close together and gently press the ends into the bottom crust before trimming and crimping.
- What’s the best way to store leftovers and reheat slices?
Cover any leftover pie loosely with plastic wrap or foil and store in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10 minutes to refresh the crust’s crispness without overcooking the filling.
- Can I replace granulated sugar with another sweetener?
You can substitute an equal amount of coconut sugar or light brown sugar for a deeper flavor, but the filling’s consistency may vary slightly. If using a liquid sweetener like honey or maple syrup, reduce the amount by 2 tablespoons and increase cornstarch by an extra tablespoon to maintain proper thickness.
What Makes This Special
The magic of this Strawberry Rhubarb Pie with Butter Lattice Crust lies in its perfect balance of tangy rhubarb and sun-sweet strawberries, all wrapped in a buttery lattice that crackles beneath your fork. It’s a springtime classic that wows both taste buds and eyes, bringing a rustic elegance to any table. Feel free to print and save this recipe for your next seasonal celebration, and don’t hesitate to leave a comment or question if you try it—you’ll be the pie hero of every gathering!
Strawberry Rhubarb Pie with Butter Lattice Crust
Description
Juicy strawberries and tangy rhubarb meld in a bubbling filling beneath a golden, flaky lattice top. Each bite offers a dance of sweet-tart fruit and rich butteriness that melts on your tongue.
Ingredients
Instructions
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In a large bowl combine 2 1/2 cups all-purpose flour 2 tablespoons granulated sugar and 1 teaspoon salt.
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Cut in 1 cup unsalted butter cold and cubed until mixture resembles coarse crumbs.
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Gradually add 1/4 cup ice water tossing gently until dough just comes together.
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Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
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Preheat oven to 375°F.
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In a separate bowl mix 3 cups rhubarb chopped 2 cups strawberries hulled and quartered 1 cup granulated sugar 1/3 cup cornstarch 1/4 teaspoon salt 2 tablespoons lemon juice and 1 teaspoon vanilla extract.
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Roll out one chilled dough disc into a 12-inch circle and fit it into a 9-inch pie plate.
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Pour the fruit filling into the crust and spread evenly.
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Roll out the second disc and cut into 10–12 strips, then weave into a lattice over the filling.
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Trim excess dough and crimp the edges to seal.
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Beat 1 large egg and brush over the lattice, then sprinkle 1 tablespoon granulated sugar on top.
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Bake for 45–50 minutes until the crust is golden and the filling is bubbly.
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Let the pie cool on a wire rack for at least 2 hours before slicing.
Note
- Use very cold butter and ice water for a flaky crust
- Chill the dough thoroughly to prevent shrinking during baking
- Allow the pie to cool completely for clean, even slices
- Store leftovers covered in the refrigerator for up to 3 days
