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The Ultimate Strawberry Rhubarb Pie: Perfect Sweet-Tart Filling and Flaky Lattice Crust

Close-up of a freshly baked strawberry rhubarb pie with a golden lattice crust and bubbling red filling.
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Make the best homemade strawberry rhubarb pie featuring a perfect sweet and tart filling and a ridiculously flaky lattice crust. This recipe is simple enough for beginners but delivers award-winning flavor for your summer gatherings.

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)
  • 1/4 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 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 tightly, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently toss the rhubarb and strawberries with the granulated sugar, cornstarch, lemon juice, and vanilla extract. Let the mixture sit for 15 minutes while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator.
  4. Assemble the Lattice Top: Roll out the second dough disk. Cut the dough into even strips for your lattice top. Weave the strips over the filling in the chilled pie plate to create a lattice pattern. Trim the overhang and crimp the top and bottom crust edges together to seal.
  5. Bake the Pie: Preheat your oven to 400°F (200°F). Brush the lattice crust with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F.
  6. Reduce Heat and Finish Baking: Reduce the oven temperature to 375°F (190°C). Continue baking for another 35 to 45 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: Remove the pie from the oven and place it on a wire rack. You must let the pie cool completely, at least 4 hours, before slicing. This allows the filling to set properly, preventing a runny pie.

Notes

  • For a juicier filling that sets well, ensure you use the full amount of cornstarch specified. This is key for a non-runny pie.
  • If you use frozen fruit, do not thaw it first; add an extra tablespoon of cornstarch to the filling mixture.
  • To achieve the flakiest crust, keep your butter and water as cold as possible throughout the mixing process.

Nutrition

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