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Classic Strawberry Rhubarb Pie with a Flaky Lattice Crust

Close-up of a juicy slice of strawberry rhubarb pie featuring a golden lattice crust and bright red filling.
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I am so glad you are here to make this classic Strawberry Rhubarb Pie. This recipe balances the tartness of rhubarb with the sweetness of strawberries, all held within a perfectly flaky, buttery crust. It is an approachable, big-on-flavor summer fruit pie you will be proud to share.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered if large
  • 1 3/4 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently combine the cut rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit and toss gently to coat. Stir in the lemon juice and vanilla extract. Let the filling sit for 15 minutes while you roll out the dough.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator.
  4. Create the Lattice Top: Roll out the second disk of dough into an 11-inch circle. Cut the dough into even strips, about 3/4-inch wide, using a sharp knife or pastry wheel. This is your lattice crust tutorial moment!
  5. Fill and Top the Pie: Pour the strawberry rhubarb filling into the chilled bottom crust. Arrange the dough strips over the filling in a lattice pattern. Trim the ends of the strips, fold the overhang of the bottom crust up and over the lattice strips, and crimp the edges to seal.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips.
  7. Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges brown too quickly, cover them loosely with foil.
  8. Cool Completely: Transfer the baked pie to a wire rack. You must let this homemade strawberry rhubarb dessert cool for at least 3 to 4 hours before slicing. This allows the filling to set properly, giving you that perfect sweet and tart pie filling texture.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible throughout the dough-making process.
  • If you use frozen fruit, do not thaw it first, but you may need to add 10-15 minutes to the total baking time.
  • This pie is wonderful served slightly warm with a scoop of vanilla ice cream.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-rhubarb-pie-recipe-flaky-lattice/

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