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Perfect Strawberry Rhubarb Pie

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A delicious strawberry rhubarb pie featuring a perfectly balanced sweet-tart filling and a flaky, buttery lattice crust. This easy recipe is perfect for any occasion and sure to become a favorite.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups rhubarb stalks, chopped into 1/2-inch pieces (about 400g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed brown sugar (50g)
  • 2 tablespoons fresh lemon juice (30ml)
  • 3 tablespoons cornstarch (24g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup unsalted butter, cold and cubed (225g)
  • 6–8 tablespoons ice water (90-120ml)
  • 1 tablespoon granulated sugar (for crust)
  • 1/2 teaspoon salt (for crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the crust dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Divide dough in half, shape into discs, wrap in plastic wrap, and chill at least 1 hour.
  2. Make the filling: In a medium bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to coat.
  3. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, easing into place without stretching. Trim edges, leaving about 1/2-inch overhang.
  4. Fill the pie: Pour the strawberry rhubarb filling evenly into the prepared crust. Spread gently if needed.
  5. Create the lattice crust: Roll out the second dough disc into a 12-inch circle. Cut into 1/2-inch wide strips. Lay half the strips parallel over the filling, fold back every other strip halfway, lay one strip perpendicular, then unfold the folded strips over it. Continue weaving until lattice is complete. Trim and crimp edges to seal.
  6. Apply egg wash: Brush lattice and edges with beaten egg for a golden, shiny finish.
  7. Bake the pie: Place pie on a baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling is bubbling. Cover edges with foil if browning too fast.
  8. Cool completely: Let pie cool at least 3 hours on a wire rack before slicing to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Chill dough at least 1 hour before rolling. Use cornstarch to thicken filling and prevent runniness. Cover crust edges with foil if browning too quickly. Cool pie completely before slicing to avoid a runny filling. Frozen fruit can be used if thawed and drained well. For gluten-free, substitute flour and cornstarch accordingly. For vegan, use coconut oil and flax egg.

Nutrition

Keywords: strawberry rhubarb pie, lattice crust, flaky pie crust, easy pie recipe, summer dessert, homemade pie

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