Strawberry Rhubarb Pie (Lattice Top)

Few desserts say “summer” more than a freshly baked Strawberry Rhubarb Pie. With its iconic lattice top, flaky golden crust, and the perfect blend of sweet strawberries and tangy rhubarb, this pie is as visually stunning as it is delicious. Whether you’re baking for a picnic, a holiday cookout, or a quiet weekend at home, this classic pie is a must-make for pie lovers and seasonal bakers alike.

🍓 Why This Strawberry Rhubarb Pie is a Must-Bake

• ✅ Perfect sweet-tart balance of ripe strawberries and tangy rhubarb

• ✅ Flaky, homemade crust that holds up beautifully under juicy filling

• ✅ Classic lattice top makes it a showstopper at any gathering

• ✅ Make-ahead and freezer-friendly

• ✅ Simple ingredients, no special tools required

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🛒 Ingredients

For the Flaky Pie Crust (makes top & bottom crust):

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp granulated sugar

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tbsp ice water

For the Strawberry Rhubarb Filling:

• 3 cups chopped rhubarb (½-inch pieces)

• 3 cups hulled and quartered strawberries

• ¾ to 1 cup granulated sugar (adjust to taste)

• ¼ cup light brown sugar

• ¼ cup cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp salt

For Assembly:

• 1 egg (beaten, for egg wash)

• 1 tbsp milk (to mix with egg)

• 1–2 tbsp coarse sugar (optional, for sprinkling)

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🧑‍🍳 Step-by-Step Instructions

🔪 Step 1: Make the Pie Dough

1. In a large bowl, whisk together flour, salt, and sugar.

2. Add cold butter cubes and cut them in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.

3. Add ice water, 1 tablespoon at a time, and stir until dough begins to come together.

4. Divide the dough in two, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).

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🍓 Step 2: Prepare the Filling

1. In a large mixing bowl, toss together the rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, and salt.

2. Mix well and let sit for 15 minutes to allow juices to release and cornstarch to hydrate.

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🥧 Step 3: Roll Out and Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. On a floured surface, roll out one dough disc into a 12-inch circle. Fit it into a 9-inch pie plate, trim excess dough, and chill while making the top.

3. Roll out the second disc and cut into ½-inch to ¾-inch wide strips for the lattice.

4. Spoon the filling into the chilled pie shell and spread evenly.

5. Weave the lattice on top: Lay half the strips vertically over the pie. Fold every other strip back halfway, lay a horizontal strip, unfold, and repeat.

6. Trim and crimp the edges to seal. Brush with egg wash and sprinkle with coarse sugar, if using.

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🔥 Step 4: Bake

1. Place pie on a baking sheet (to catch drips) and bake at 400°F for 20 minutes.

2. Reduce oven temperature to 350°F (175°C) and bake for another 35–40 minutes, or until the crust is golden and the filling is bubbling.

Tip: Tent the edges with foil if browning too quickly.

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⏲️ Step 5: Cool Before Serving

Let the pie cool at room temperature for at least 3–4 hours to allow the filling to set. Serve slightly warm or at room temp with whipped cream or vanilla ice cream.

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📝 Tips for Pie Perfection

❄️ Keep Ingredients Cold

Cold butter and ice water are essential for flaky crust. You can even chill your flour beforehand for extra insurance.

🍓 Adjust Sweetness

Taste your fruit! If your strawberries are extra sweet, use less sugar. Very tart rhubarb may require the full cup.

🥄 Let It Set

Tempting as it is to slice early, a warm pie will spill out. Cooling allows the filling to gel properly.

🧊 Make Ahead

Both crust and filling can be prepped a day in advance and assembled just before baking.

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❄️ Storage & Freezing

• Room Temp: Store covered at room temperature for 1 day.

• Refrigerator: Store for up to 4 days. Reheat slices in a 300°F oven for 10 minutes to crisp the crust.

• Freezing: Wrap fully baked, cooled pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight and warm in oven.

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❓ Frequently Asked Questions

Can I use frozen fruit?

Yes, but thaw and drain excess liquid first to prevent a soggy crust.

What if I don’t have time for lattice?

Simply top with a full crust. Cut a few slits in the top to vent steam.

Can I use store-bought pie crust?

Absolutely! It’s a great shortcut if you’re short on time. The filling is still homemade and delicious.

How do I keep the bottom crust from getting soggy?

Preheat a baking sheet in the oven and place the pie on it during baking. The burst of heat helps set the bottom crust quickly.

Can I add other fruits?

Yes! Raspberries or even chopped apples can be mixed in with the filling for added flavor and texture.

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🍽 What to Serve with Strawberry Rhubarb Pie

• Vanilla ice cream – A classic complement to the warm pie

• Fresh whipped cream – Light and creamy contrast to the tangy filling

• Mint garnish – For a touch of color and freshness

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❤️ Final Thoughts

A homemade Strawberry Rhubarb Pie with a lattice top is more than just a dessert—it’s a symbol of summer tradition. The flaky crust, the vibrant, juicy filling, and the artfully woven top crust make it a stunning centerpiece for any warm-weather gathering. This pie brings nostalgic flavors and irresistible beauty to your table, bite after delicious bite.

So grab some fresh rhubarb, juicy strawberries, and roll out your dough—summer’s most iconic pie awaits.