Strawberry Rhubarb Pie with Lattice Crust
Master this stunning strawberry rhubarb pie with lattice crust—buttery homemade crust, tart-sweet filling, and a gorgeous woven top. Pure dessert magic.
This strawberry rhubarb pie with lattice crust combines a flaky, all-purpose flour and cold butter crust with a jewel-toned filling of fresh diced rhubarb and sliced strawberries, sweetened with granulated sugar and brightened by fresh lemon juice.
The woven lattice crust creates visual drama while baking golden brown at 350 degrees, yielding a rustic-elegant dessert that tastes as spectacular as it looks.
Table of Contents
Why I’m Obsessed with This Recipe
You know that moment when you pull a pie out of the oven and the lattice has turned this perfect golden-brown, and your kitchen smells like strawberries and butter and possibility? That’s exactly what happens here.
This strawberry rhubarb pie recipe hits that sweet spot between showstopper and surprisingly manageable—I’m not going to lie and say it’s easy, but it’s absolutely doable, even if you’ve never woven a lattice before.
What makes this version special is the balance. Rhubarb can be aggressively tart on its own, but when you pair it with sweet strawberries and let them simmer down into this gorgeous syrup, something magical happens.
The filling is thick enough to slice cleanly, but juicy enough that each bite feels luxurious. And that crust? We’re making it from scratch, which means you get those flaky, buttery layers that store-bought just can’t deliver.
Why You’ll Love This Strawberry Rhubarb Pie with Lattice Crust
It’s a showstopper that’s easier than it looks. The lattice weaving sounds intimidating, but once you get the rhythm down, it becomes meditative and fun. Plus, even if your lattice isn’t perfectly symmetrical, it still looks bakery-worthy.
The filling is perfectly balanced. Rhubarb brings tartness and structure, strawberries add sweetness and color, and fresh lemon juice ties everything together. No artificial flavors needed—just real fruit doing what it does best.
You’re making the crust from scratch. According to King Arthur Baking, homemade pie crust relies on cold butter and proper hydration to create distinct layers of dough and fat, which puff up during baking and create those coveted flaky sheets. When you make it yourself, you control the texture, the tenderness, and the flavor.
It’s actually forgiving. The filling comes together in about five minutes, and if your crust isn’t absolutely perfect when you roll it out, it still works beautifully. Patches? Hidden by lattice. Tears? Nobody will know.
For another juicy, fruit-forward pie with a flaky homemade crust, try our fresh peach and raspberry pie—it uses the same butter-based dough and jammy fruit filling style, just with peak-summer peaches and raspberries.
Strawberry Rhubarb Pie with Lattice Crust
Equipment
- Pastry cutter or two forks
- Rolling Pin
- 9-inch pie dish
- Small saucepan
- Pizza cutter or sharp knife
- Brush for egg wash
Ingredients
Pie Crust
- 2¼ cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 12 tablespoons Cold unsalted butter, cut into cubes 1½ sticks, keep in freezer for 10 minutes before starting
- ¼ cup Ice-cold water Strain ice cubes just before using
- 1 teaspoon White vinegar
Strawberry Rhubarb Filling
- 2 cups Fresh rhubarb, diced About ½-inch pieces
- 2½ cups Fresh strawberries, sliced
- 1 cup Granulated sugar
- 1 tablespoon Fresh lemon juice
Finishing
- 1 whole Egg For egg wash
- 1 tablespoon Coarse sugar For sprinkling on top
Instructions
- In a large bowl, combine the all-purpose flour, salt, and sugar with a quick whisk or fork. This distributes everything evenly and prevents dense pockets of salt.
- Add your cubed cold butter and use a pastry cutter (or two forks in an X-motion) to break it into the flour until the mixture resembles coarse peas. You want some butter pieces to stay visible, not disappear completely, as this is what creates those flaky layers.
- Drizzle the ice-cold water and vinegar over the flour mixture and gently stir with a fork until everything is just wet. Knead with your hands for only a minute or two until the dough comes together and you don’t see dry flour at the bottom of the bowl.
- Divide the dough into two pieces, wrap each in plastic wrap, and refrigerate for at least an hour—or freeze up to one month. This resting time lets the gluten relax and helps your crust stay tender and flaky.
- In a small saucepan over medium-low heat, combine the diced rhubarb, sliced strawberries, sugar, and fresh lemon juice. Simmer for about 5 minutes, stirring gently, until the rhubarb softens and the strawberries melt into a gorgeous syrupy filling. Remove from heat and let cool completely.
- Heat your oven to 350 degrees. Spray your pie dish with non-stick cooking spray.
- Roll one dough piece out to roughly 12 inches in diameter and transfer it to your prepared pie dish. Press it gently against the sides and corners, letting the excess hang over the edges.
- Pour your cooled strawberry rhubarb filling into the crust, spreading it evenly.
- Roll out the second crust to roughly 12 inches and use a pizza cutter or sharp knife to cut it into even strips about ¾-inch wide. Lay half the strips horizontally across the pie—use your longer strips in the middle and shorter ones toward the edges, spacing them about ½ inch apart.
- Fold every other horizontal strip back on itself. Lay one vertical strip perpendicular across the unfolded horizontal strips. Now unfold the folded strips over that vertical strip, and fold the other horizontal strips under it. Repeat with each remaining vertical strip, alternating which strips fold back.
- Trim excess crust and crimp the edges with a fork for a finished look. Beat an egg with 1 tablespoon water and brush it over the lattice, then sprinkle coarse sugar on top. Place the pie on a cookie sheet and bake at 350 degrees for 50 minutes, until the crust is deep golden brown and you see filling bubbling gently at the edges.
- Let the pie cool for at least 15 minutes before slicing—this helps the filling set. Serve warm with a generous scoop of vanilla bean ice cream.
Notes
Nutrition
Nutritional Peek (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 4g |
| Carbohydrates | 48g |
| Fat | 19g |
| Fiber | 2g |
Note: Based on 8 slices per pie. Actual values vary by serving size and ice cream topping.
What You’ll Need: Ingredients for a Homemade Strawberry Rhubarb Pie
This lattice crust pie starts with just a few quality ingredients—no lengthy lists or hard-to-find items. Here’s everything you’ll gather:
Pie Crust Ingredients
| Amount | Ingredient |
|---|---|
| 2¼ cups | All-purpose flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Granulated sugar |
| 12 tablespoons (1½ sticks) | Cold unsalted butter, cut into cubes |
| ¼ cup | Ice-cold water (strain ice cubes just before using) |
| 1 teaspoon | White vinegar |
The cold butter is non-negotiable here—I keep mine in the freezer for 10 minutes before starting.
Strawberry Rhubarb Filling Ingredients
| Amount | Ingredient |
|---|---|
| 2 cups | Fresh rhubarb, diced (about ½-inch pieces) |
| 2½ cups | Fresh strawberries, sliced |
| 1 cup | Granulated sugar |
| 1 tablespoon | Fresh lemon juice |
Plus: 1 egg (for egg wash) and 1 tablespoon coarse sugar (for sprinkling)
Essential Equipment You’ll Want
- Large mixing bowl
- Pastry cutter or two forks (for cutting butter into flour)
- Plastic wrap
- Rolling pin
- Pie dish (9-inch standard)
- Small saucepan
- Pizza cutter or sharp knife
- Cookie sheet
- Brush (for egg wash)
- Vanilla bean ice cream (because come on)
Step-by-Step Instructions for Your Strawberry Rhubarb Pie with Lattice Crust
Making the Crust
1. Mix your dry ingredients. In a large bowl, combine the all-purpose flour, salt, and sugar with a quick whisk or fork. This distributes everything evenly and prevents dense pockets of salt.
2. Cut in the cold butter. Add your cubed cold butter and use a pastry cutter (or two forks in an X-motion) to break it into the flour until the mixture resembles coarse peas—you want some butter pieces to stay visible, not disappear completely. This is what creates those flaky layers.
3. Bring it together. Drizzle the ice-cold water and vinegar over the flour mixture and gently stir with a fork until everything is just wet. Knead with your hands for only a minute or two until the dough comes together and you don’t see dry flour at the bottom of the bowl.
4. Rest the dough. Divide the dough into two pieces, wrap each in plastic wrap, and refrigerate for at least an hour—or freeze up to one month. This resting time lets the gluten relax and helps your crust stay tender and flaky.
Preparing the Filling
5. Simmer your fruit. In a small saucepan over medium-low heat, combine the diced rhubarb, sliced strawberries, sugar, and fresh lemon juice. Simmer for about 5 minutes, stirring gently, until the rhubarb softens and the strawberries melt into a gorgeous syrupy filling. Remove from heat and let cool completely—warm filling will make your crust soggy.
Assembling & Baking
6. Preheat and prepare. Heat your oven to 350 degrees. Spray your pie dish with non-stick cooking spray.
7. Line the pie. Roll one dough piece out to roughly 12 inches in diameter and transfer it to your prepared pie dish. Press it gently against the sides and corners, letting the excess hang over the edges.
8. Fill the pie. Pour your cooled strawberry rhubarb filling into the crust, spreading it evenly.
9. Create the lattice. Roll out the second crust to roughly 12 inches and use a pizza cutter or sharp knife to cut it into even strips about ¾-inch wide. Lay half the strips horizontally across the pie—use your longer strips in the middle and shorter ones toward the edges, spacing them about ½ inch apart.
10. Weave the pattern. Fold every other horizontal strip back on itself. Lay one vertical strip perpendicular across the unfolded horizontal strips. Now unfold the folded strips over that vertical strip, and fold the other horizontal strips under it. Repeat with each remaining vertical strip, alternating which strips fold back. It sounds complex, but you’ll find your rhythm quickly.
11. Finish and bake. Trim excess crust and crimp the edges with a fork for a finished look. Beat an egg with 1 tablespoon water and brush it over the lattice, then sprinkle coarse sugar on top. Place the pie on a cookie sheet (this catches any drips) and bake at 350 degrees for 50 minutes, until the crust is deep golden brown and you see filling bubbling gently at the edges.
12. Cool and serve. Let the pie cool for at least 15 minutes before slicing—this helps the filling set. Serve warm with a generous scoop of vanilla bean ice cream.
Pro Tips for Lattice Crust Success
Keeping your crust flaky comes down to temperature. Cold ingredients—cold butter, ice-cold water, even a chilled bowl—prevent the butter from melting into the flour before baking, which means you get distinct layers instead of a uniform, dense crust.
According to Serious Eats, butter’s melting point is around 90°F, so keeping everything below that threshold is your ticket to those Instagram-worthy flakes.
Your filling needs to cool completely. Warm or even room-temperature filling will steam into your bottom crust and create a soggy base. I always make the filling first, then start on the crust—by the time everything’s assembled, the filling is perfectly set.
Lattice weaving gets easier with practice. The first time feels fiddly, but by the second or third pie, your hands just know what to do. If a strip breaks or tears, just patch it with another strip—the beauty of lattice is that imperfections add to the rustic charm.
Egg wash is your secret weapon. That glossy golden finish? Pure egg wash magic. It also helps the sugar stick and creates an even, beautiful color across the crust.
Troubleshooting Your Strawberry Rhubarb Pie
What if my dough is too sticky to work with? No problem—dust your work surface and rolling pin generously with flour as you go. If the dough warms up and becomes too soft to handle, pop it back in the fridge for 10 minutes to firm up. Dough is more forgiving than you think.
Can I make the filling ahead of time? Absolutely. Make it the day before, let it cool completely, cover it, and refrigerate. Just bring it back to room temperature before filling the pie—or use it cold if you prefer (baking time might increase by 5–10 minutes).
Why is my crust browning too fast? If the edges are getting too dark before the pie is done, loosely tent them with foil for the last 15–20 minutes of baking. This is completely normal and totally salvageable.
What if my filling is too runny after baking? Rhubarb can be watery depending on the variety. If you notice your filling is particularly liquidy, add 1 tablespoon of cornstarch to the fruit mixture as it simmers and stir it in well—this will thicken everything without changing the taste.
Want to go even deeper on crusts, fillings, and blind-baking? Our complete guide to homemade pies covers everything from flaky pastry science to troubleshooting runny or soggy bottoms.
Variations & Creative Twists
Add vanilla or almond extract. A ¼ teaspoon of vanilla extract or ⅛ teaspoon of almond extract stirred into the filling adds a subtle depth that makes people wonder what your secret ingredient is.
Go double-lattice. If you’re feeling extra fancy, create a second lattice layer on top by laying strips in the opposite direction for a diamond pattern. It’s purely aesthetic, but absolutely stunning.
Swap in white sugar for coarse sugar. Regular granulated sugar works fine for the top sprinkle, but coarse or sanding sugar catches the light beautifully and adds a subtle sparkle.
Try a berry twist. Mix in a cup of fresh raspberries or blueberries alongside the strawberries for added complexity and tartness. Check out our easy berry cobbler recipe if you love mixed-fruit desserts.
Make it ahead. Assemble the pie completely, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. This is a lifesaver for entertaining.
If you love playing with pie textures, our apple pie crumble topping with oats shows you how to swap a lattice for a crunchy oat streusel—perfect when you want the same cozy fruit filling with a different crown.
Serving, Storage & Reheating
Serving magic: Slice your pie while it’s still slightly warm, and serve each slice with a generous scoop of vanilla bean ice cream. The warmth of the pie melts the ice cream into a luxurious sauce that mingles with the filling. Pure bliss.
Storing leftovers: Cover any leftover pie loosely with foil or plastic wrap and store it in the refrigerator for up to 3 days. The crust will soften slightly, but the flavors actually deepen—some people argue the second-day slice is even better.
Reheating: Warm individual slices in a 300-degree oven for 10–15 minutes until just heated through, or enjoy them cold straight from the fridge. Cold pie is particularly good for breakfast with a cup of coffee.
No-Waste Kitchen Magic
Don’t toss those rhubarb leaves. While you can’t eat them raw, you can steep them in hot water for a beautiful pink tea (they contain oxalic acid, so strain carefully and drink in moderation).
Save your crust scraps. Leftover pie dough pieces can be brushed with egg wash, sprinkled with cinnamon sugar, and baked at 375°F for 10 minutes to create delicious little crust crackers.
Strawberry hulls for jam. If you’re slicing fresh strawberries, save the hulled centers to simmer with a bit of sugar for quick jam or a fruit compote topping.
Frequently Asked Questions
Can I freeze a strawberry rhubarb pie with lattice crust?
Yes! Freeze the completely cooled pie wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving, then warm briefly if desired. You can also freeze it unbaked—assemble completely, wrap, and freeze, then bake directly from frozen, adding 15–20 minutes to the baking time.
What’s the best substitute for fresh rhubarb?
Frozen rhubarb works beautifully—thaw it first and drain any excess liquid before using. You can also use a combination of more strawberries and a tart apple, diced small, though the flavor profile will be slightly different.
Can I make this pie with all strawberries instead of strawberries and rhubarb?
Absolutely, but you might lose some of that tart complexity that makes this pie so interesting. If you use all strawberries, add ½ teaspoon of lemon zest or a splash more lemon juice to brighten the filling. Or check out our all-strawberry pie guide for a dedicated recipe.
Why did my bottom crust turn out soggy?
The most common culprit is warm filling meeting cold crust—the temperature difference creates steam. Always let your filling cool completely before filling the pie. You can also blind-bake your bottom crust for 8–10 minutes before adding the filling if you’re working with particularly juicy fruit.
How do I know when the pie is done baking?
Look for a deep golden-brown crust and filling that’s bubbling gently—not boiling vigorously—around the edges. You should see a few small bubbles peeking through the lattice. Start checking around the 45-minute mark.
Can I use a store-bought pie crust?
Sure, if you’re short on time! This recipe is specifically designed around homemade crust, which has a different texture and flavor, but a quality store-bought crust will work. Just follow the package instructions for thawing or par-baking before filling.
The Bottom Line
This homemade strawberry rhubarb pie with lattice crust is the kind of dessert that makes people stop mid-conversation to compliment it. The combination of buttery, flaky pastry, tart-sweet fruit filling, and that gorgeous woven top is nothing short of magic.
Once you make it once, you’ll find yourself making it over and over again—for brunches, potlucks, and those moments when you just need pie in your kitchen.
I’d love to hear how yours turns out! Share a photo in the comments and tell me how you made it your own. And if you loved this recipe, be sure to check out our easy chocolate cream pie guide for another show-stopping dessert.
Baked with love by Rebeccah Ellene.
