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The Absolute Best Strawberry Rhubarb Pie with Flaky Lattice Crust

Close-up of a juicy slice of strawberry rhubarb pie showing the filling and golden lattice crust.
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Make the perfect sweet and tart strawberry rhubarb pie featuring a golden, flaky lattice crust. This classic summer fruit pie recipe balances the tang of rhubarb with sweet strawberries for a satisfying homemade dessert.

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
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 3/4 cups granulated sugar (adjust based on fruit tartness)
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

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. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, combine the cut rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar, brown sugar, and cornstarch. Pour the sugar mixture and lemon juice over the fruit. Gently toss to coat. Stir in the vanilla extract. 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. Chill the crust while you prepare the topping.
  4. Create the Lattice Top: 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 design. Trim the strips and crimp the top and bottom crust edges together to seal.
  5. Bake the Pie: Preheat your oven to 400°F (200°C). Brush the lattice crust lightly with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips.
  6. Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F (190°C). 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.
  7. Cool Completely: Transfer the pie to a wire rack. You must let the pie cool for at least 4 hours before slicing. This cooling time allows the filling to set properly, preventing a runny pie.

Notes

  • To achieve a truly flaky pie crust, keep your butter and water as cold as possible throughout the mixing process.
  • If you prefer a different topping, substitute the lattice strips with a simple streusel or crumb topping made from flour, sugar, oats, and cold butter.
  • If using frozen fruit, do not thaw them first, but you may need to increase the cornstarch slightly and add 10-15 minutes to the total baking time.

Nutrition

Find it online: https://mayaplate.com/strawberry-rhubarb-pie-recipe-best-flaky-crust/