Strawberry Rhubarb Pie with Homemade Lattice Crust

A white patterned plate with a slice of strawberry and rhubarb pie.

4 from 2 votes

Strawberry Rhubarb Pie with Homemade Lattice Crust

A delicious and easy Strawberry Rhubarb Pie with a homemade lattice crust that doesn't need any chilling, and a fantastic filling of fresh strawberries and rhubarb. This fruit pie is an all-time favourite dessert that is a big hit with everyone in the family.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: International

Servings: pie

Calories: 3045kcal

Author: Daniela Apostol

Ingredients

For the filling

210 g fresh chopped strawberries ( 1 ⅓ cups)
210 g fresh chopped rhubarb ( 1 ¼ cups)
50 g granulated sugar (¼ cup)
55 g light brown sugar (¼ cup)
2 tablespoon cornflour (corn starch)

For the dough

375 g plain flour (3 cups + 2 tbsp)
80 g sugar (⅓ cup +1 tbsp)
80 ml oil (⅓ cup)
80 ml milk (⅓ cup)
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg

Metric - US Customary

Instructions

To make the filling, add the chopped rhubarb and strawberries to a bowl, add the white and light brown sugar together with the cornflour, and mix well.
Set aside until you make the dough.
To make the dough, beat the egg using a hand mixer, reserve a tablespoon of beaten egg for brushing later, then add the sugar, and continue to beat until you get a smooth, pale yellow consistency.
Add the milk, oil, baking powder and vanilla extract, and mix well.
Add the flour, and mix to get a smooth dough that does not stick to the hands; add more flour if needed.
Allow the dough to rest for 15 minutes.
Divide the dough in half, and roll out the first half.
Grease and flour a pie tin or dish, and arrange the rolled dough.
Add the rhubarb and strawberries, making sure the juices are left in the bowl, otherwise the pie will be soggy.
Roll the second half of the dough, and cut into strips, you will need 16 strips.
To lattice the pie, arrange 8 strips of dough over the filling vertically - the longer strips will go in the middle, and the shorter ones towards the edges.
Starting from the right hand side, fold over strip no 1, 3, 5 and 7.
Lay one unused strip perpendicularly on top, and place the folded strips back into their place.
Next, fold over strips no 2, 4 and 6 and 8, then arrange another dough strip perpendicularly, and fold the strips over again.
Repeat this process until all the dough strips have been used and you have a nice lattice top.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40 minutes.
Leave to cool, then slice.

Video

Notes

Use ripe strawberries for the best natural sweetness. Unripe strawberries will make the pie too tart, given that the rhubarb is already tart. Cut the rhubarb into even chunks, so it can all bake at the same time.
Don't skip the cornflour, strawberries release a lot of juices, which can ruin the filling. The cornflour will thicken the filling properly.
Let the pie cool down completely before slicing. It gives the filling a chance to set nicely to be sliced welll, otherwise a runny filling will spoil the slices.

Nutrition