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The Best Homemade Strawberry Rhubarb Pie with Flaky Lattice Crust

A close-up, sunlit slice of strawberry rhubarb pie featuring a vibrant red filling and a golden brown lattice crust.
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Make the perfect sweet and tart dessert with this classic recipe for homemade strawberry rhubarb pie. You get a juicy filling encased in a golden, flaky lattice crust, ideal for summer baking.

Ingredients

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

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 fingers 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 until the dough just comes together. Do not overmix. 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, add the lemon juice and vanilla extract, and toss gently to coat. 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) for the lattice top.
  5. Fill and Top the Pie: Pour the strawberry rhubarb filling into the chilled bottom crust. Brush the edges of the bottom crust with the egg wash. Lay the dough strips over the filling in a lattice pattern. Trim the strips, fold the overhang under, and crimp the edges to seal. Brush the entire lattice top with the remaining egg wash.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  7. Cool Completely: Transfer the baked pie to a wire rack. You must let the pie cool for at least 4 hours before slicing. This allows the filling to set properly, preventing a runny slice. Serve at room temperature or slightly warm.

Notes

  • For an extra flaky pie crust, keep all your ingredients, including your hands, as cold as possible during the mixing process.
  • If you prefer a different topping, you can substitute the lattice top with a simple full crust (cut vents) or a brown sugar crumb topping.
  • This recipe works well with frozen fruit, but you may need to increase the cornstarch slightly and add 10-15 minutes to the total baking time.

Nutrition

Find it online: https://littlekitchendiary.com/strawberry-rhubarb-pie-recipe/