Perfect Strawberry Rhubarb Pie Recipe Easy Flaky Lattice Crust Guide

Let me tell you, the scent of fresh strawberries mingling with the tart zing of rhubarb, all wrapped up in a golden, flaky lattice crust, is enough to make anyone’s mouth water. The first time I baked this perfect strawberry rhubarb pie, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma would make a pie just like this on warm summer afternoons, filling the house with that unmistakable sweet-tart aroma that felt like pure, nostalgic comfort.

Years ago, I stumbled upon this recipe during a rainy weekend experiment, trying to recreate that exact feeling of homemade goodness. Honestly, it’s dangerously easy to make and the flaky lattice crust takes it to a whole new level. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest cookie board or searching for that perfect sweet treat for potlucks, this strawberry rhubarb pie recipe is your new go-to.

After testing it multiple times (in the name of research, of course), it has become a staple for family gatherings and gifting. It really feels like a warm hug on a plate, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s face it, not all pies are created equal. This perfect strawberry rhubarb pie recipe stands out for so many reasons. From my years of baking and testing, here’s why this one shines:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or at your local market.
• Perfect for Summer Gatherings: Great for backyard barbecues, brunches, or cozy family dinners.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, with just the right balance of sweet and tart.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food — that flaky crust paired with juicy strawberries and rhubarb is pure magic.

What makes this recipe different? The lattice crust is flaky, buttery, and golden brown without being tough or dry, thanks to a little technique I picked up from my grandmother’s recipes. Plus, the filling uses a balanced mix of strawberries and rhubarb with just enough sugar and a hint of vanilla, making it neither too sweet nor too tart. It’s not just another strawberry rhubarb pie — it’s the best version you’ll find, tested and tweaked over many joyful kitchen sessions.

Honestly, this pie isn’t just good; it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—simple, fast, but with the same soul-soothing satisfaction that makes you smile.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a couple of fresh picks for that authentic strawberry rhubarb vibe.

• For the Pie Crust:
  • 2 ½ cups all-purpose flour (I recommend King Arthur for best texture)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (adds a touch of sweetness to the crust)
  • 1 cup unsalted butter, cold and cubed (use quality European-style butter if you can)
  • 6-8 tablespoons ice water (chilled, to keep the dough flaky)
• For the Filling:
  • 3 cups fresh strawberries, hulled and halved (use ripe but firm berries for best texture)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (if out of season, frozen works, just thaw and drain)
  • 1 ¼ cups granulated sugar (adjust slightly if your strawberries are very sweet)
  • ¼ cup cornstarch (helps thicken that delicious filling)
  • 1 teaspoon vanilla extract (adds warmth and depth)
  • 1 tablespoon lemon juice (brightens the flavors)
  • 1 pinch salt
• For the Egg Wash:
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 tablespoon coarse sugar (optional, for sprinkling on the crust)

Substitutions: Use almond flour mixed with all-purpose flour for a nuttier crust or swap cornstarch with arrowroot powder if you prefer. For dairy-free options, use coconut oil chilled and solid instead of butter, and a dairy-free milk for the egg wash (brush the crust lightly with milk mixed with a bit of maple syrup).

Equipment Needed

• 9-inch pie dish (glass or ceramic works best for even baking)
• Mixing bowls (medium and large sizes)
• Pastry blender or food processor (for cutting butter into flour; a fork works in a pinch)
• Rolling pin (a lightly floured wooden or silicone one is my fave)
• Sharp knife or pizza cutter (for making the lattice strips)
• Pastry brush (for applying egg wash)
• Baking sheet (to catch any drips in the oven)
• Cooling rack (to let that pie cool properly)

If you don’t have a pastry blender, just use two forks or your fingertips—but be quick to keep the butter cold. For rolling, a silicone mat makes cleanup easier, but a clean countertop sprinkled with flour always does the trick. I’ve found using a glass pie dish helps me watch the bottom crust color, so it doesn’t burn or stay soggy.

Preparation Method

1. Make the Pie Crust: In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add the cold, cubed butter. Use a pastry blender or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. This is key for that flaky texture. Slowly add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Don’t overwork it! Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
2. Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and a pinch of salt. Stir gently until everything is coated. Let it sit for 15 minutes while the sugar starts to draw out the juices.
3. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to the 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges. Pro tip: Chill the dough again if it gets too soft while rolling.
4. Add the Filling: Pour the strawberry rhubarb mixture evenly into the crust, spreading it out gently.
5. Create the Lattice Top: Roll out the second disc of dough into a similar-sized circle. Using a sharp knife or pizza cutter, slice into ½-inch wide strips. Lay half the strips over the filling, spaced evenly. Fold back every other strip, then lay a strip perpendicular, and unfold the strips over it. Repeat this weaving technique until the lattice is complete. Trim and crimp the edges to seal.
6. Apply Egg Wash: Beat the egg with water, then brush the lattice and edges generously. Sprinkle coarse sugar on top if you want extra sparkle and crunch.
7. Bake the Pie: Place the pie on a baking sheet and bake in a preheated 400°F (200°C) oven for 20 minutes. Then reduce heat to 350°F (175°C) and bake for another 35-40 minutes or until the crust is golden and filling is bubbling. If the edges brown too quickly, cover them with foil.
8. Cool & Serve: Let the pie cool for at least 2 hours to set the filling. This patience pays off when you slice it—no runny mess, just perfect wedges.

Watch for bubbling filling as a sign the cornstarch is thickening properly. If your crust browns too fast, tent it with foil to avoid burning. And here’s a tip I learned the hard way: don’t slice the pie while it’s hot or the filling will spill everywhere. Let it cool, you won’t regret it.

Cooking Tips & Techniques

One of the secrets to a flaky pie crust is keeping everything cold—especially the butter and water. I always chill my mixing bowl and tools when possible to keep that temperature down. When making the lattice, use a sharp knife and steady hands for neat strips; don’t rush it, but don’t overthink it either.

Common mistake? Overworking the dough. That’s a surefire way to end up with a tough crust. Mix just until the dough holds together. Another tip: blind bake the crust for 5-7 minutes if you want to avoid sogginess, but I’ve found this filling bakes up nicely without it.

Timing is everything—start preheating your oven early because you want that first 400°F burst to crisp up the crust. While the pie bakes, use the time to clean up or prepare a scoop of vanilla ice cream (trust me, you’ll want it). If you’re juggling multiple dishes, bake this pie last to serve fresh and warm.

For consistent results, measure ingredients precisely and avoid substituting too many elements at once. And don’t forget to let the pie cool properly before slicing—that’s the real game changer!

Variations & Adaptations

If you want to switch things up, here are a few of my favorite variations:

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Add a teaspoon of xanthan gum if your blend doesn’t have it.
• Vegan: Use coconut oil instead of butter for the crust and skip the egg wash or replace it with a mixture of maple syrup and plant-based milk for that golden finish.
• Flavor Twists: Add a teaspoon of ground cinnamon or cardamom to the filling for a warm spice note. Or mix in a handful of fresh blueberries with the strawberries for a burst of color and flavor.
• Alternative Sweeteners: Use honey, maple syrup, or coconut sugar in place of granulated sugar, adjusting the cornstarch slightly to compensate for extra liquid.

One personal variation I adore is adding a streusel topping instead of the lattice—cinnamon, brown sugar, and oats make it extra cozy. But honestly, the lattice is what gives this pie its charming, classic look that never disappoints.

Serving & Storage Suggestions

Serve this strawberry rhubarb pie slightly warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s perfect for summer picnics or cozy fall evenings alike.

If you have leftovers (which might be rare!), cover the pie loosely with foil and store in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm in a 350°F (175°C) oven for 10-15 minutes before serving to refresh the crust’s crispness.

Fun fact: the flavors actually deepen and meld beautifully after a day, making it even better the next day. Just don’t tell your guests, or you might have no pie left to enjoy yourself!

Nutritional Information & Benefits

This perfect strawberry rhubarb pie blends fresh fruit with a buttery crust, offering a treat that’s not just tasty but also packs some nutritional perks. Strawberries are loaded with vitamin C and antioxidants, while rhubarb brings fiber and vitamin K to the table. The recipe uses moderate sugar, but you can always adjust to your taste or dietary needs.

Per slice (based on 8 servings), expect roughly 320 calories, 15g fat, 45g carbohydrates, and 2g protein. It’s not a low-calorie dessert, but it’s a wholesome indulgence made with real ingredients and no artificial additives.

For gluten-free or vegan adaptations, you can keep it just as nutritious while meeting dietary restrictions. Plus, sharing this pie feels like a win for wellness and happiness combined.

Conclusion

All in all, this perfect strawberry rhubarb pie with flaky lattice crust is a recipe you’re going to want to keep close. It’s easy enough for a weeknight treat but special enough for celebrations. The balance of sweet and tart, combined with that buttery, flaky crust, makes it a classic that never goes out of style.

Feel free to customize it to your liking—swap fruits, adjust sweetness, or try different crust variations. I love this recipe because it brings back memories and creates new ones all at once. So go ahead, give it a try, and let me know how it turns out!

Don’t forget to share your thoughts or any tweaks you make in the comments—sharing is caring, and I’m always excited to hear your spin on this family favorite. Happy baking!

FAQs

How do I prevent the crust from getting soggy?

Make sure your filling isn’t too watery by using cornstarch as a thickener and chilling the filling for 15 minutes before baking. You can also bake the crust for 5-7 minutes before adding filling (blind baking) to help keep it crisp.

Can I use frozen strawberries and rhubarb?

Yes, but thaw and drain them thoroughly to remove excess moisture. This helps prevent a watery filling and keeps the crust flaky.

How long can I store leftover pie?

Store leftovers covered in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months—just thaw overnight and warm before serving.

What’s the best way to make a lattice crust?

Roll out the dough into an even circle, cut ½-inch strips, and weave them over the filling by folding alternating strips back and forth. It takes a bit of practice, but the results are worth it!

Can I make this pie ahead of time?

Absolutely! You can prepare the pie a day ahead and refrigerate it before baking. Just bring it to room temperature before putting it in the oven, and add an extra 5-10 minutes to baking time if needed.

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