Print

The Absolute Best Strawberry Rhubarb Pie with Flaky Lattice Crust

Close-up of a juicy slice of strawberry rhubarb pie featuring a golden lattice crust and bright red filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the perfect balance of sweet strawberries and tart rhubarb in a homemade pie featuring a ridiculously flaky crust and a filling that sets perfectly every time. It is a classic American pie ideal for summer gatherings.

Ingredients

Scale
  • 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
  • 6 cups fresh rhubarb, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (for perfectly set filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

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. Do not overmix. 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 separate bowl, combine the chopped rhubarb and strawberries. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss everything together until the fruit is evenly coated. Let the mixture sit for 15 minutes to allow the juices to release.
  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. Place the pie plate in the refrigerator while you prepare the lattice.
  4. Create the Lattice Top: Roll out the second disk of dough. Use a sharp knife or a pastry wheel to cut the dough into even strips, about 3/4 inch wide. Weave the strips over the filling to create a lattice top. Trim the strips and crimp the top and bottom crust edges together to seal.
  5. Set the Filling: Pour the strawberry rhubarb filling into the chilled bottom crust. The cornstarch will help thicken the juices during baking.
  6. Finish and Bake: Brush the lattice top with the egg wash and sprinkle evenly with coarse sugar. 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 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  7. Cool Completely: This step is crucial for a perfectly set filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the starches to fully set the juices.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold. Work quickly when mixing the dough.
  • If your rhubarb is very tart, you may increase the sugar slightly, but taste the raw fruit mixture first to gauge the balance.
  • To prevent a runny pie, do not skip the chilling time for the dough, and allow the pie to cool completely after baking before you cut into it.

Nutrition

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