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Perfect Strawberry Rhubarb Pie Recipe Easy Flaky Lattice Crust Guide

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A classic strawberry rhubarb pie with a flaky, buttery lattice crust, balancing sweet and tart flavors for a comforting and crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 3 cups fresh strawberries, hulled and halved
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 tablespoon coarse sugar (optional)

Instructions

  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. Slowly add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. 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.
  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 desired.
  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. Cover edges with foil if they brown too quickly.
  8. Cool & Serve: Let the pie cool for at least 2 hours to set the filling before slicing.

Notes

Keep butter and water cold for a flaky crust. Chill dough before rolling. Let pie cool completely before slicing to avoid runny filling. Use foil to protect crust edges from burning. Thaw and drain frozen fruit thoroughly to prevent watery filling. Blind bake crust for 5-7 minutes if desired to avoid sogginess.

Nutrition

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

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