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Crafting the Perfect Lattice Strawberry Rhubarb Pie: A Timeless Sweet and Tart Delight

There are some culinary experiences so universal, you assume everyone has savored them. For me, that assumed experience was a classic Strawberry Rhubarb Pie. Believe it or not, despite a lifelong passion for baking and exploring diverse flavors, this iconic tart-sweet dessert remained elusive from my palate until recently. It’s truly astonishing, being in my mid-forties, to discover such a cherished pie for the very first time.

My childhood memories of pies often lead me back to Illinois, to a place famously known for its exquisite baked goods. I remember the name now – Poppin’ Fresh Pies! What a rush of nostalgia. This beloved chain eventually transformed into Baker’s Square, but the essence of its pie-making legacy undoubtedly lingered. I recall my parents taking me there on a rare occasion, likely after much pleading on my part, but the specific pie I ate has long since faded from memory. However, I’m certain that a Strawberry Rhubarb Pie, when in season, would have proudly graced their menu. It’s a quintessential American pie, celebrated for its unique flavor, even if some are initially hesitant about the rhubarb.

The Charm and Challenge of Rhubarb: A Hilarious Kitchen Tale

Rhubarb, with its striking red and green stalks, often invites curiosity and sometimes, a little confusion. Take, for instance, my dear husband, Mr. 365. Just yesterday, as I was preparing this very pie, slicing the vibrant rhubarb into neat 1/4 to 1/2-inch pieces, he casually strolled into the kitchen. Without a second thought, he reached into the bowl, popped a piece into his mouth, and then his reaction was priceless. “Oh my goodness! This celery tastes absolutely dreadful! It’s incredibly sour!”

A moment of bewildered silence, followed by an eruption of laughter from our children. They quickly informed him that his “celery” was, in fact, rhubarb. While I can concede that its elongated, fibrous appearance might vaguely resemble celery in a fleeting glance – a very fleeting glance – it was certainly a moment for the family archives. For the rest of the evening, this exquisite dessert was playfully dubbed “Strawberry Celery Pie.” What am I ever going to do with him?

This humorous episode only solidified my appreciation for rhubarb’s distinct character. Its assertive tartness is precisely what makes it such a magnificent counterpoint to the sweetness of strawberries, creating a beautifully balanced flavor profile that is truly irresistible. When combined, these two seasonal stars produce a filling that is both comforting and exciting, a hallmark of spring and early summer baking.

Mastering the Art of the Lattice Crust: A Guide for Every Baker

The visual centerpiece of this pie is, without a doubt, its stunning lattice crust. While it might appear complex, intimidating even, I promise you it’s an achievable and incredibly rewarding technique. The beauty of a lattice lies not just in its elegant appearance but also in its functionality; it allows steam to escape, preventing the filling from becoming overly watery, and provides tantalizing peeks at the fruit beneath.

For those eager to conquer this baking challenge, resources abound. The recipe for the delectable filling draws inspiration from Kraftrecipes.com, offering a proven foundation for flavor. My go-to double pie crust recipe, ensuring a flaky and tender base, comes from PillsburyBaking.com. And for the visual learners among us, mastering the lattice top becomes effortless with excellent tutorials. The Kitchn.com provides a fantastic step-by-step guide, while YumSugar offers a highly recommended video tutorial on How To Make a Lattice Pie Crust (you’ll want to search for the specific YumSugar video as the original link provided was not for a specific video). These resources break down the process into manageable steps, making what seems daunting entirely approachable.

Please, I implore you, do not be intimidated by the detailed instructions for the lattice top. It might seem lengthy, but each step is simple. Who cares if your first attempt isn’t picture-perfect? Or your second, or even your third! Baking is a journey of learning and discovery. I distinctly remember my own initial struggles, sometimes weaving over when I should have gone under, and vice versa. The key is to keep practicing; you are bound to master it. This is about having fun in the kitchen, experimenting, and embracing new skills. We learn most effectively by doing and by making glorious mistakes along the way.

If you take the plunge and craft your very own lattice-topped pie, I would absolutely adore seeing your creations! Please share a picture on the 365 Days of Baking Facebook page. Your success, no matter how small, is an inspiration. Because truly, if I – a simple wife and mom who decided to teach herself better kitchen skills through trial and error – can do it, then so can you. Trust me on this: embrace the challenge, get excited, and prepare to impress yourself with a beautiful, homemade lattice pie!

Lattice Strawberry Rhubarb Pie Recipe

This recipe brings together the best of spring and summer fruits with a classic, flaky crust. The hint of orange zest elevates the flavor, making this pie truly special.

Ingredients

• 2 cups peeled and sliced rhubarb
• 2 cups sliced strawberries
• 1 ¼ cups granulated sugar
• ¼ cup Minute Tapioca
• 1 teaspoon freshly grated orange zest

For the Double Pie Crust

(Yields two 9-inch crusts, one for the bottom and one for the lattice top)

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup well-chilled Crisco Shortening (or your preferred solid vegetable shortening), cut into small pieces
• 4 – 8 tablespoons ice water, as needed
• 1 egg (for egg wash)
• 2 tablespoons water (for egg wash)
• Turbinado sugar or sugar in the raw for sprinkling

Instructions

1. Preparation: Preheat your oven to 425 degrees F (220 degrees C).

Making the Pie Crusts

2. In a large mixing bowl, thoroughly combine the flour and salt.
3. Add the small pieces of well-chilled shortening to the flour mixture. Using a pastry cutter, work the shortening into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
4. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add just enough water until the dough is moist enough to come together and form a ball when pressed. You might not need all 8 tablespoons.
5. Divide the dough into two portions, forming each into a flattened disk. Make one disk slightly larger; this will be for your bottom crust. Wrap both disks in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. On a lightly floured surface or between two sheets of wax paper, roll out the larger dough disk evenly from the center. Aim for a circle approximately 2 inches larger than your 9-inch pie plate. This will be your bottom crust.
7. Carefully transfer the rolled dough into the pie plate. A helpful trick is to loosely roll the dough onto your rolling pin, center the pin over the pie plate, and then gently unroll it. Trim any excess dough, leaving about a 1/2-inch overhang.

Preparing the Filling

8. In a medium-sized bowl, combine the sliced rhubarb, sliced strawberries, granulated sugar, Minute Tapioca, and freshly grated orange zest. Mix all the ingredients well to ensure even distribution.
9. Let the filling mixture sit for at least 15 minutes. This allows the tapioca to begin absorbing moisture from the fruit, which helps thicken the pie during baking.
10. Pour the prepared fruit filling into the unbaked pie shell, spreading it evenly.

Creating the Lattice Topping

11. Roll out the second, smaller dough disk on a lightly floured surface or between two sheets of wax paper to an approximate diameter of 11 inches.
12. Using a sharp knife or pastry wheel, cut the dough into even strips, about 1/2 to 3/4-inch wide.
13. Begin by placing the longest strips parallel across the center of the pie, leaving small gaps between them. Lay out roughly half of your strips in one direction.
14. Now, gently fold back every other strip of dough from one side, halfway towards the center of the pie.
15. Place one of your remaining strips perpendicularly over the unfolded strips, close to the folded-back strips.
16. Unfold the original strips back over the newly placed perpendicular strip, creating an “over-and-under” woven effect.
17. Repeat this process, working outwards from the center. Fold back the opposite set of strips from the previous step, place another perpendicular strip, and then unfold. Continue this alternating pattern until one half of the pie is covered.
18. Return to the center and repeat the weaving process for the other half of the pie, ensuring an even and visually appealing lattice pattern.
19. Once the lattice is complete, trim any excess dough from the edges of the strips so that they align with the bottom crust overhang.
20. Carefully fold the overhanging bottom crust edge over the lattice strips and crimp the edges together firmly. You can use your fingers or a fork to create a decorative edge, ensuring the filling is sealed in.

Egg Wash and Baking

21. In a small bowl, whisk together one egg with 2 tablespoons of water to create an egg wash.
22. Using a pastry brush, gently brush the egg wash over the entire lattice crust. This will give your pie a beautiful golden sheen.
23. Liberally sprinkle the top of the pie with Turbinado sugar or sugar in the raw. This adds a lovely crunch and sparkle.
24. Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-55 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly in the center and gently bursting. If the crust begins to brown too quickly, you can loosely tent the pie with aluminum foil.
25. Once baked, transfer the pie to a wire rack to cool completely. This is crucial for the filling to set properly, typically taking 2-3 hours. Serve warm or at room temperature.

My Verdict and Encouragement for Your Baking Journey

After all the anticipation, this Lattice Strawberry Rhubarb Pie was an absolute triumph. On my personal baking scale of 1 to 4 (with 4 being the pinnacle), this pie confidently earned a 3 1/2 rolling pins! The balance between the tartness of the rhubarb and the sweetness of the strawberries was exquisitely achieved, and the subtle addition of orange zest provided a bright, citrusy counterpoint that truly elevated the entire flavor profile. Watching it bubble beautifully through the lattice crust as it emerged from the oven was incredibly satisfying, a visual testament to its deliciousness.

Once more, I urge you not to be daunted by the lattice crust. While it adds a professional and artistic touch, it’s far more manageable than it looks. The secret is simply in the weaving; with a little patience, you’ll find your rhythm. Most people are genuinely impressed by a lattice top, often because they perceive it as an advanced skill. And here’s a little secret for an even easier path to pie perfection: don’t hesitate to use store-bought, ready-made pie crusts! They can save significant time and still yield a fantastic result, especially when you’re focusing on the lattice technique itself.

For an even simpler lattice, if the traditional over-and-under weave feels like too much for your first try, you can modify the technique. Lay half your dough strips across the pie in one direction, and then simply place the remaining strips on top, perpendicular to the first set, without folding. You’ll still achieve a criss-cross pattern that resembles a lattice, just without the intricate weave. It will still look charming and taste incredible!

Explore More Delightful Pie and Fruit Desserts

If you’ve fallen in love with the combination of fruit and flaky crust, you’ll adore these other comforting recipes from my kitchen:

Blueberry Pie

Indulge in this timeless favorite.

Pineapple Pie

A refreshingly sweet and tangy pie.

Blueberry Cherry Mini Crumb Pies

Cute, delicious, and easy to share.

Other Strawberry Rhubarb Delights

• Strawberry Rhubarb Oatmeal Bars
• Skillet Strawberry Rhubarb Crisp
• Strawberry Rhubarb Galette

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