Strawberry Rhubarb Pie Lattice Crust Recipe

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. If you love the combination of strawberry and chocolate, you must try this decadent Strawberry Chocolate Cake.

It takes me right back to my grandma’s kitchen. I can still smell the sugar and fruit bubbling away in her old ceramic bowl.

Making the lattice top felt like magic. Weaving those buttery strips felt like a special secret. I want to share that feeling with you today.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 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 “fruits” to pop up in gardens after a long winter.

People had to get creative with it. They paired its sharp taste with sweet strawberries, which ripen around the same time.

My grandma called it “spring tonic” pie. She said it was the perfect way to shake off the cold months. Every bite was a celebration of the new season.

What Makes This the *Traditional* Way

We’re keeping it simple and honest here. This is the way it was made for generations, with no modern shortcuts.

The crust uses all-butter for the best flavor. The filling is thickened the old-fashioned way, with just flour or tapioca.

We don’t use fancy extracts or spices to hide the fruit. The goal is to let the strawberry and rhubarb sing their own perfect duet.

Recipe

Strawberry Rhubarb Pie Lattice Crust Recipe

Make Strawberry Rhubarb Pie Lattice Crust Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 45 min | Cook: 55 min | Total: 1 hour

Serves: - 4 + bites

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The Classic Ingredients (No Fancy Stuff!)

• For the Double Crust:2 ½ cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) unsalted butter, very cold and cubed 6-8 tablespoons ice water
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and 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 light brown sugar ⅓ cup all-purpose flour or minute tapioca 1 tablespoon lemon juice 1 teaspoon vanilla extract ¼ teaspoon salt 1 tablespoon butter, for dotting 1 egg, beaten with 1 tsp water (for egg wash) Coarse sugar, for sprinkling
• 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 light brown sugar
• ⅓ cup all-purpose flour or minute tapioca
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon butter, for dotting
• 1 egg, beaten with 1 tsp water (for egg wash)
• Coarse sugar, for sprinkling

How to Make It Just Like Grandma Did

1

Make the dough. Whisk flour and salt. Cut in the cold butter until pieces are pea-sized. Drizzle in ice water, 1 tbsp at a time, mixing until dough just holds together.

2

Divide dough in two, flatten into discs, and wrap in plastic. Chill for at least 1 hour. This is the secret to flaky layers.

3

Mix the filling. In a large bowl, gently toss rhubarb and strawberries with both sugars, flour (or tapioca), lemon juice, vanilla, and salt. Let it sit for 15 minutes.

4

Preheat your oven to 400°F (200°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer it carefully.

5

Add the filling, mounding it slightly in the center. Dot the top with the tablespoon of butter.

6

Roll out the second dough disc. Cut it into 10-12 even strips, about ¾-inch wide.

7

Weave the lattice. Lay half the strips vertically over the filling. Fold every other strip back and lay a horizontal strip across. Unfold the vertical strips. Repeat, alternating which strips you fold back.

8

Trim and crimp the edges. Brush the lattice with the egg wash and sprinkle generously with coarse sugar.

9

Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F. Then reduce heat to 350°F and bake for 35-45 more minutes, until crust is golden and filling is bubbly.

10

This is the hardest part: let the pie cool completely, for at least 4 hours. This lets the filling set properly.

Notes

Enjoy your homemade Strawberry Rhubarb Pie Lattice Crust Recipe!

Nutrition Information

This information is per serving, assuming 8 slices.:

Calories: ~480

Total Fat: 22g

Saturated Fat: 14g

Carbohydrates: 67g

Fiber: 3g

Sugar: 35g

Protein: 5g

Did You Make This?

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The Classic Ingredients (No Fancy Stuff!)

Gathering these simple ingredients is the first step. You likely have most of them in your pantry already.

• For the Double Crust:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and 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 light brown sugar
  • ⅓ cup all-purpose flour or minute tapioca
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon butter, for dotting
  • 1 egg, beaten with 1 tsp water (for egg wash)
  • Coarse sugar, for sprinkling

How to Make It Just Like Grandma Did

Take your time with these steps. The process is just as important as the final pie.

1. Make the dough. Whisk flour and salt. Cut in the cold butter until pieces are pea-sized. Drizzle in ice water, 1 tbsp at a time, mixing until dough just holds together.
2. Divide dough in two, flatten into discs, and wrap in plastic. Chill for at least 1 hour. This is the secret to flaky layers.
3. Mix the filling. In a large bowl, gently toss rhubarb and strawberries with both sugars, flour (or tapioca), lemon juice, vanilla, and salt. Let it sit for 15 minutes.
4. Preheat your oven to 400°F (200°C). Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer it carefully.
5. Add the filling, mounding it slightly in the center. Dot the top with the tablespoon of butter.
6. Roll out the second dough disc. Cut it into 10-12 even strips, about ¾-inch wide.
7. Weave the lattice. Lay half the strips vertically over the filling. Fold every other strip back and lay a horizontal strip across. Unfold the vertical strips. Repeat, alternating which strips you fold back.
8. Trim and crimp the edges. Brush the lattice with the egg wash and sprinkle generously with coarse sugar.
9. Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F. Then reduce heat to 350°F and bake for 35-45 more minutes, until crust is golden and filling is bubbly.
10. This is the hardest part: let the pie cool completely, for at least 4 hours. This lets the filling set properly.

My Tips for Perfecting This Classic

A few little tricks can make a big difference. They’ve never failed me.

First, keep everything cold. I even chill my flour and bowl before making the crust. Warm butter makes a tough crust.

Second, don’t skip the pre-baking rest for the filling. It draws out the juices so your thickener can work its magic. This helps prevent a soggy bottom. For a quicker, no-bake strawberry treat, these easy strawberry yogurt bites are perfect.

How to Store and Enjoy Later

This pie is best the day it’s made, but it keeps well. Cover it loosely with foil at room temperature for up to 2 days.

For longer storage, you can refrigerate it for up to 4 days. Let a slice come to room temperature or warm it gently in the oven.

It also freezes beautifully. Freeze the whole baked, cooled pie wrapped tightly in plastic and foil for up to 3 months. Thaw in the fridge overnight.

Nutrition Notes

• This information is per serving, assuming 8 slices.
• Calories: ~480
• Total Fat: 22g
• Saturated Fat: 14g
• Carbohydrates: 67g
• Fiber: 3g
• Sugar: 35g
• Protein: 5g

Your Questions About This Classic Recipe

Here are answers to the questions I get asked most often about this comfort food.

Can I use frozen fruit?

You can, but don’t thaw it first. Toss the frozen rhubarb and strawberries directly with the dry ingredients. You may need to add 5-10 minutes to the bake time.

My filling is too runny. What happened?

This usually means the pie wasn’t cooled long enough before cutting. The filling needs those hours to set up properly. Also, make sure your thickener (flour or tapioca) is fresh.

What can I use instead of tapioca?

All-purpose flour works just fine, as listed. Cornstarch is another good option. Use 3 tablespoons of cornstarch in place of the ⅓ cup flour.

I hope this recipe brings a little bit of that old-fashioned kitchen warmth into your home. There’s nothing quite like pulling a golden, bubbling fruit pie from your own oven.

It connects us to seasons past and to the cooks in our families who came before us. Now it’s your turn to make some new memories. For another fun, frozen strawberry dessert the whole family will love, check out these Chocolate Strawberry Yogurt Bites.

Did you try this classic strawberry rhubarb pie? I’d love to hear about it! Please share your stories and rate the recipe in the comments below.