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Perfect Rhubarb Strawberry Pie Recipe Easy Flaky Lattice Crust Guide

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A delicious rhubarb strawberry pie with a flaky lattice crust that balances tart and sweet flavors, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • 1/4 to 1/2 cup (60–120 ml) ice water
  • 4 cups (about 500g) fresh rhubarb, chopped into 1/2-inch pieces
  • 3 cups (about 450g) fresh strawberries, hulled and halved
  • 1 1/4 cups (250g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon (optional)
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar. Add cold butter cubes and cut into flour using a pastry blender or food processor until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Drizzle in 1/4 cup ice water gradually, mixing gently until dough starts to come together. Add more water one tablespoon at a time if needed. Divide dough into two disks, wrap in plastic, and chill for at least 1 hour.
  3. In a medium bowl, combine chopped rhubarb, halved strawberries, 1 1/4 cups sugar, cornstarch, lemon zest, lemon juice, and cinnamon if using. Toss gently and let sit.
  4. Roll one dough disk on a floured surface into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish and trim excess dough.
  5. Pour fruit filling evenly into the crust.
  6. Roll out second dough disk into a 12-inch circle. Cut into 3/4-inch strips and weave over the filling to create a lattice crust. Trim and pinch edges to seal.
  7. Brush lattice and edges with beaten egg and sprinkle with coarse sugar.
  8. Place pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  9. Cool pie completely for at least 2 hours before slicing.

Notes

Keep butter and water cold for a flaky crust. Chill dough for at least 1 hour. Cover crust edges with foil if browning too quickly. Cool pie completely before slicing for best results. Frozen rhubarb and strawberries can be used if thawed and drained. For dairy-free, substitute butter with solid plant-based alternative. For gluten-free, use gluten-free flour blends.

Nutrition

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

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