Some recipes just feel like a warm hug. For me, this classic Strawberry Rhubarb Pie Lattice Crust is one of them. The sweet berries and tart rhubarb just belong together, much like in a simple batch of homemade strawberry yogurt bites.
It takes me right back to my grandma’s kitchen. The smell of baking crust and bubbling fruit would fill the whole house.
Making the lattice top might seem tricky, but I promise it’s worth it. It’s a beautiful, traditional finish for a truly comforting fruit pie.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes (plus cooling)
- Servings: 8
The Story Behind This Classic Recipe
This pie is a true taste of spring and early summer. Rhubarb was one of the first plants ready in grandma’s garden.
She’d pair it with the first strawberries from the market. It was a celebration of the new season.
That bright, tangy filling under a flaky, buttery crust is pure nostalgia. Every bite is a memory.
What Makes This the *Traditional* Way
We keep it simple and honest here. This is the way it’s been made for generations.
The magic is in the balance of sweet and tart. We use just enough sugar to tame the rhubarb’s bite without hiding it.
A good pinch of salt and a dash of vanilla make all the flavors sing. The lattice crust isn’t just pretty; it lets steam escape so the filling thickens perfectly.
Strawberry Rhubarb Pie Lattice Crust Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Strawberry Rhubarb Pie Lattice Crust Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
You likely have most of this in your pantry already. That’s the beauty of traditional seasonal baking.
- For the Double Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) very cold unsalted butter, cubed
- 6-8 tablespoons ice water
- For the Filling:
- 3 cups fresh rhubarb, cut into ½-inch pieces (about 1 lb)
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- Pinch of salt
- For Finishing:
- 1 tablespoon milk or cream
- 1 tablespoon coarse sugar
How to Make It Just Like Grandma Did
Take your time and enjoy the process. Baking this pie is a labor of love.
- Make the dough. Whisk flour and salt. Cut in the cold butter until pea-sized pieces form. Drizzle in ice water, a tablespoon at a time, mixing until the dough just holds together.
- Divide the dough in two, flatten into discs, and wrap in plastic. Chill for at least an hour. This is the secret to a flaky, tender crust.
- Make the filling. In a large bowl, gently toss the rhubarb and strawberries with sugar, cornstarch, vanilla, lemon zest, and salt. Let it sit for 20 minutes.
- Roll out the bottom crust. On a floured surface, roll one disc into a 12-inch circle. Fit it into your 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
- Add the filling. Pour the fruit and all its juicy syrup into the crust.
- Create the lattice. Roll the second disc into a 12-inch circle. Cut into 10-12 even strips. Weave them over the filling in a lattice pattern.
- Trim and crimp. Fold the overhang up over the lattice ends. Crimp the edges with your fingers or a fork.
- Brush and bake. Brush the lattice with milk. Sprinkle with coarse sugar. Place on a baking sheet and bake at 400°F for 20 minutes.
- Finish baking. Reduce heat to 350°F. Bake for another 40-50 minutes, until the crust is golden and the filling is bubbling thickly.
- Cool completely. Let the pie cool on a rack for at least 4 hours. This lets the filling set so you get clean slices.
My Tips for Perfecting This Classic
A few little tricks make a world of difference. They’re the kind of tips passed down in family kitchens.
First, keep everything cold. Your butter, your water, even your bowl. A cold crust means more flaky layers.
Second, don’t skip the pre-bake rest for the filling. It lets the sugar and cornstarch draw out the juices. This helps your pie set up just right, much like the careful steps in our decadent Strawberry Chocolate Cake.
How to Store and Enjoy Later
This pie is best the day it’s made, but it keeps well. Cover it loosely at room temperature for up to two days.
For longer storage, you can keep it in the fridge for up to 4 days. The crust will soften a bit, but the flavor is still wonderful.
You can also freeze a baked, cooled pie. Wrap it well in plastic and foil. Thaw overnight in the fridge before serving.
Nutrition Notes
This is a treat, meant to be enjoyed in good company. Here’s a basic look at what’s in a slice.
- Calories: ~450
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 30g
- Protein: 4g
Your Questions About This Classic Recipe
Here are answers to a couple common questions I get about this tart dessert.
Can I use frozen fruit?
You can, but thaw and drain it very well first. Frozen fruit lets off a lot more liquid. You might need an extra tablespoon of cornstarch to thicken things up.
My bottom crust is soggy. How do I fix that?
Make sure your oven is fully preheated. Baking on a hot baking sheet helps. Also, letting the filling rest before baking is a key step to avoid a soggy bottom.
What if my lattice strips break?
Don’t worry! Just patch them together. The beauty of a homemade pie is in its little imperfections. They add character.
I hope this recipe brings a bit of that old-fashioned comfort to your table. There’s nothing quite like a slice of warm fruit pie shared with people you love, whether it’s a sweet dessert or a savory main like our famous Marry Me Chicken Pot Pie.
It connects us to seasons past and kitchens filled with laughter. That’s the real magic of baking.
Did this recipe bring back memories for you? Please let me know how your pie turns out in the comments below, and give it a rating if you loved it!
