Strawberry Rhubarb Lattice Pie

"Celebrating #nationalpieday dreaming of one of my favorites from last year. I incorporated rhubarb into the lattice of this strawberry rhubarb beauty as an experiment. Definitely something I'll continue to play with."
-- @pieceoflovepastries

Recipe Intro From pieceoflovepastries

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Watch a video tutorial of how to lattice a pie crust here.

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  • Recipe Card
Prep time 2hrs 30mins
Cook time 1hr 15mins

Recipe Card

For the Pate Brisee


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 sticks (16 tablespoons) butter, cold and cut into cubes
  • 1/4 cup cold water
  • 1/4 cup vodka
  • 1 stalk rhubarb, sliced lengthwise into strips with sharp vegetable peeler or mandolin, reserved for top

For the Filling


  • 2 cups strawberries, stemmed and quartered
  • 3 cups chopped rhubarb
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup brown sugar
  • 1/4 cup plus 1 tablespoon cane sugar
  • 1/4 teaspoon ground cloves
  • 3 tablespoons ground tapioca pearls
  • a pinch of ground black pepper
  • a pinch of salt

To Make the Pate Brisee


  • Step 1

    In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal- it should look like sand.

  • Step 2

    Combine water and vodka. With the machine running, add liquid in a slow, steady stream through the feed tube. Run until the dough comes together but don't overwork the dough.

  • Step 3

    Divide dough into two. Flatten and wrap each in plastic. Chill at least an hour.

To Make the Filling and Assemble

  • Step 1

    Meanwhile, macerate strawberries by combining with 1 tablespoon sugar. Leave for 1 hour, tossing occasionally.

  • Step 2

    Sauté rhubarb with a little water until it softens, about 3-4 minutes. Transfer it to a bowl to cool. Cover with lemon juice. Combine all dry ingredients and set aside.

  • Step 3

    Using a slotted spoon, add strawberries into bowl with rhubarb. Add dry ingredients and stir.

  • Step 4

    Preheat oven to 400˚F. Roll out one disc of dough and place into the bottom of a 9-inch pie plate. Add a pinch of flour to the bottom and then add filling. Chill while making top.

  • Step 5

    Roll out the other disc and cut strips. Make a lattice (see below) and incorporating a few strips of thin rhubarb instead of dough. Decorate edges as you like. Bake for about 45-60 min, until filling is bubbly.