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The Best Homemade Strawberry Rhubarb Pie with Flaky Lattice Crust

Close-up of a slice of strawberry rhubarb pie showing the bright red filling and golden lattice crust.
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This recipe delivers the perfect sweet-tart balance using fresh strawberries and tangy rhubarb encased in a golden, flaky, buttery crust. It is a classic summer dessert that brings nostalgic comfort to your table.

Ingredients

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

Instructions

  1. Prepare the Flaky Pie Crust: 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. 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, brown sugar, and cornstarch. Pour the sugar mixture over the fruit. Add the lemon juice and vanilla extract. Toss gently to coat the fruit evenly. Let the filling sit for 15 minutes to allow the juices to release.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). 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. Pour the strawberry rhubarb filling into the crust.
  4. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips for your lattice top. Weave the strips over the filling to create a lattice pattern. Trim the excess dough and crimp the top and bottom crust edges together to seal.
  5. Bake: Brush the lattice top with the egg wash. Sprinkle lightly with coarse sugar if desired. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. 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 thick and bubbly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For a sweet crumb topping variation, skip the lattice and mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1/2 cup cold butter until crumbly. Sprinkle evenly over the filling.
  • If you use frozen fruit, do not thaw it first. Increase the cornstarch slightly to 1/2 cup to account for extra moisture.
  • This pie tastes wonderful served warm with a scoop of vanilla ice cream.

Nutrition

Find it online: https://bringdish.com/strawberry-rhubarb-pie-best-homemade-recipe/