Lattice Crust Strawberry Rhubarb Pie – MUST TRY
A vibrant summer dessert combining the tangy sweetness of rhubarb and strawberries with a flaky, golden lattice crust. The glistening filling and decorative lattice top make this pie a showstopper for gatherings or cozy family meals.
Ingredients
- 2 pie crusts
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Instructions
- Prepare the filling: In a mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss gently and let sit for 10 minutes.
- Add to crust: Preheat oven to 400°F (200°C). Roll out one crust and fit it into a 9-inch pie dish. Pour the fruit filling into the crust.
- Cut top crust into strips: Roll out the second crust and slice into 1-inch strips. Arrange vertically, then weave horizontal strips to form a lattice. Trim excess and seal edges.
- Bake: Place in oven for 45-50 minutes, or until golden brown and bubbling. Cover edges with foil if browning too quickly.
Notes
Choose ripe strawberries and fresh rhubarb for optimal flavor.
Let filling sit to release juices before assembling.
Mix granulated and brown sugar for depth
Brush lattice with beaten egg for a richer crust.
Cool completely before slicing for an even cut.
Let filling sit to release juices before assembling.
Mix granulated and brown sugar for depth
Brush lattice with beaten egg for a richer crust.
Cool completely before slicing for an even cut.