Lattice-Topped Strawberry-Rhubarb Pie

A classic homemade pie featuring a perfect combination of tart rhubarb and sweet strawberries, all wrapped in a flaky lattice crust. This beautiful dessert balances sweet and tangy flavors in a traditional lattice-topped presentation.

8 servings

3 hr 35 min

Published October 4, 2025

Ingredients

•3 cups all purpose flour
•2½ teaspoons sugar
•¾ teaspoon salt
•⅔ cup vegetable shortening
•½ cup unsalted butter
•10 tablespoons ice water
•3½ cups rhubarb
•3½ cups strawberries
•½ cup golden brown sugar
•½ cup sugar
•¼ cup cornstarch
•1 teaspoon ground cinnamon
•¼ teaspoon salt
•1 large egg yolk
•1 teaspoon water

Cooking Instructions

1.
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
60 min
2.
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
10 min
3.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
15 min
4.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
25 min
5.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
105 min

Ingredients

•3 cups all purpose flour

•2½ teaspoons sugar

•¾ teaspoon salt

•⅔ cup vegetable shortening

•½ cup unsalted butter

•10 tablespoons ice water

•3½ cups rhubarb

•3½ cups strawberries

•½ cup golden brown sugar

•½ cup sugar

•¼ cup cornstarch

•1 teaspoon ground cinnamon

•¼ teaspoon salt

•1 large egg yolk

•1 teaspoon water

Cooking Instructions

Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

60 min

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

10 min

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

15 min

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

25 min

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

105 min