Strawberry Rhubarb Lattice (Print version)
A sweet-tart blend of strawberries and rhubarb baked in a flaky crust with a beautiful lattice top.
# What you need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6-8 tablespoons ice water
→ Filling
06 - 2 1/2 cups fresh rhubarb, sliced 1/2-inch thick
07 - 2 1/2 cups fresh strawberries, hulled and quartered
08 - 1 cup granulated sugar
09 - 1/4 cup cornstarch
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon lemon juice
13 - 2 tablespoons unsalted butter, cut into small pieces
→ Assembly
14 - 1 egg
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# Directions:
01 - In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, salt, vanilla, and lemon juice. Toss gently to combine. Set aside for 15 minutes.
03 - On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Ease into the dish, leaving overhang.
04 - Spoon the filling and its juices into the crust. Dot with butter pieces.
05 - Roll out the second dough disk and cut into 1-inch strips. Lay half the strips parallel over the filling. Weave remaining strips in a lattice pattern. Trim excess and crimp edges to seal.
06 - Whisk egg and milk together. Brush over the lattice top. Sprinkle with coarse sugar if desired.
07 - Preheat oven to 400°F. Place pie on a baking sheet. Bake for 20 minutes; reduce oven to 350°F, cover loosely with foil, and bake 35 minutes more, until crust is golden and filling is bubbling.
08 - Let pie cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
# Expert advice:
01 -
- The buttery lattice crust creates those pockets of jammy fruit bubbles that everyone fights over at the table
- That perfect sweet tart balance that reminds you why spring produce is worth the wait all year long
02 -
- Warm dough equals tough crust, so if your butter starts melting while working, pop everything back in the fridge for 15 minutes
- The filling must bubble vigorously in the center for a full 5 minutes or the cornstarch will not fully activate
03 -
- Freeze your butter for 15 minutes before starting and grate it into the flour using the large holes of a box grater for the flakiest crust
- Brush the underside of the lattice strips with water before weaving to help them adhere to the bottom crust and prevent gaps