Summer Symphony Strawberry Rhubarb Pie with Lattice Topping

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There is something innately comforting about a homemade pie. The smell of pastry baking, the anticipation of that first bite, the sweet and slightly tart filling that perfectly complements the flaky crust. This Lattice Strawberry Rhubarb Pie encapsulates all of that and more. It’s a symphony of summertime flavors, where the freshness of strawberries beautifully pairs with the tartness of rhubarb, creating an explosion of flavors that are simply irresistible.

The lattice topping adds not only an aesthetic touch but also allows for the moisture to evaporate while baking, ensuring a filling that’s thick and rich. Every slice of this pie feels like a celebration of summer’s bounty. The brightness of the strawberries, the tang of the rhubarb, and the flaky, buttery crust come together to create a melody of taste that dances on your palate. Whether you are a seasoned baker or a novice, this recipe is sure to impress your family and friends.

Recipe Ingredients:

  • 1 recipe for a 9-inch double-crust pie
  • 4 cups fresh rhubarb, 1-inch diced (about 4 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten with a splash of milk, for egg wash

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. On a floured work surface, roll out half of the pie dough into a 12-inch round.
  3. Carefully transfer it to a 9-inch pie plate.
  4. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, salt, and cinnamon.
  5. Pour the mixture into the pie shell and dot with butter.
  6. On the floured work surface, roll out the other half of the dough.
  7. Cut into ten 1-inch wide strips.
  8. Weave the strips into a lattice pattern on top of the pie.
  9. Trim the overhang to a half-inch. Fold the edge of the bottom dough over the edge of the lattice strips and crimp.
  10. Brush the lattice and edge with the egg wash.
  11. Bake for 20 minutes, then decrease the temperature to 350°F (175°C) and bake for an additional 25 to 30 minutes.

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes

Kcal: 260 kcal | Servings: 8 servings

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