Homemade Strawberry Rhubarb Pie with Easy Butter Lattice Crust
Indulge in the delightful flavors of spring with this Homemade Strawberry Rhubarb Pie Recipe featuring an Easy Butter Lattice Crust. This pie is a perfect blend of sweet strawberries and tart rhubarb, all encased in a flaky, golden crust that adds a touch of elegance to any gathering.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups strawberries, hulled and quartered
- 3 cups rhubarb, chopped into -inch pieces
- 1 cups granulated sugar
- cup brown sugar
- cup all-purpose flour (or cornstarch)
- 2 tablespoons lemon juice
- 6 tablespoons cold butter, cubed
- 2 cups all-purpose flour (for crust)
- 1 large egg (for egg wash)
Instructions
- Prepare the dough by combining flour and salt. Cut in cold butter until crumbly, then add cold water until the dough forms. Chill for at least an hour.
- Make the filling by mixing strawberries, rhubarb, sugars, flour, lemon juice, and vanilla extract in a bowl.
- Roll out one dough disk for the bottom crust and transfer it to a pie dish. Fill with fruit mixture.
- Roll out the second dough disk for the lattice top; weave strips over the filling and seal edges.
- Bake at 400F for 15 minutes; then reduce to 350F for another 35-45 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 245
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg