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The Best Homemade Strawberry Rhubarb Pie with 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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Bake this classic strawberry rhubarb pie featuring a sweet-tart fruit filling and a buttery, flaky homemade pastry with a beautiful lattice top. This recipe ensures a perfect set filling for your spring or summer gatherings.

Ingredients

Scale
  • For the Flaky Pie Pastry (Double Crust):
  • 300 g all-purpose flour
  • 200 g cold unsalted butter, cubed
  • 60 ml ice water
  • 1 tsp salt
  • For the Filling:
  • 450 g fresh strawberries, hulled and halved
  • 350 g fresh rhubarb, trimmed and sliced
  • 150 g granulated sugar
  • 50 g brown sugar
  • 40 g cornstarch (for perfect set filling)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Pie Pastry: In a large bowl, combine 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, mixing until the dough just comes together. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Mix until the fruit is evenly coated. Allow the filling to sit while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the strawberry rhubarb filling into the bottom crust.
  5. Create the Lattice Topping: Roll out the second disk of dough. Cut the dough into even strips, about 3/4-inch wide. Weave the strips over the filling to create a lattice pattern. Trim the strips and crimp the edges of the top and bottom crusts together to seal.
  6. Chill and Bake: Brush the lattice top lightly with the beaten egg wash. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  7. Bake: Place the pie on a baking sheet. Bake at 400°F (200°C) for 20 minutes. 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 bubbling thickly. If the edges brown too quickly, cover them with foil.
  8. Cool Completely: Let the strawberry rhubarb pie cool on a wire rack for at least 4 hours before slicing. This step is crucial for the perfect set filling.

Notes

  • For the flakiest crust, keep all your pastry ingredients, especially the butter and water, very cold.
  • If you use frozen fruit, do not thaw it first; increase the cornstarch by 1 tablespoon to account for extra moisture.
  • Serve this classic spring dessert slightly warm or at room temperature with vanilla ice cream.

Nutrition

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