Strawberry Rhubarb Pie is a classic spring and summer dessert that perfectly balances sweet and tart flavors. The lattice crust adds an elegant touch, allowing the vibrant filling to peek through while giving the pie a beautiful, rustic appearance. The sweetness of ripe strawberries complements the tangy rhubarb, creating a flavor combination that is both refreshing and comforting.

This pie is a celebration of seasonal produce. The filling is juicy and thickened just right, and the buttery, flaky crust provides a perfect frame for the fruit. The lattice top not only looks stunning but also allows steam to escape during baking, keeping the crust crisp.

Why I Love This Recipe

I love this recipe because it’s a perfect harmony of sweet and tart, with a flaky, buttery crust that contrasts beautifully with the juicy filling. The lattice crust is fun to make and creates a rustic, homey look. Each bite bursts with the natural flavor of strawberries and rhubarb, making it taste like spring in every slice.

It’s also incredibly satisfying to bake: the aroma of fresh fruit and butter fills the kitchen, and the result is a pie that’s as beautiful as it is delicious.

Why It’s a Must-Try Dish

• Seasonal favorite: Celebrates fresh strawberries and rhubarb.
• Perfect balance: Sweet strawberries and tart rhubarb create a delicious contrast.
• Crowd-pleaser: Loved by both adults and children.
• Elegant presentation: Lattice crust makes it visually stunning.
• Versatile: Great for picnics, brunches, or holiday gatherings.

Recipe Information

• Preparation Time: 30 minutes
• Cooking Time: 50–60 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 30 minutes
• Servings: 8–10
• Calories: ~350 kcal per slice
• Course: Dessert
• Cuisine: American / Classic

Ingredients

For the Pie Crust (or store-bought)

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and cubed
• 6–8 tablespoons ice water

For the Strawberry Rhubarb Filling

• 3 cups rhubarb, chopped into ½-inch pieces
• 3 cups strawberries, hulled and halved
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

For the Lattice Crust Top

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Cooking Directions

Step 1: Prepare the Pie Crust

1. In a large bowl, combine flour, salt, and sugar.
2. Cut in chilled butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until dough comes together.
4. Divide dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
5. Roll out one disk and fit into a 9-inch pie pan. Trim excess edges.

Step 2: Prepare the Filling

1. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat.
2. Let sit for 10 minutes to release juices.

Step 3: Assemble the Pie

1. Preheat oven to 400°F (200°C).
2. Pour fruit filling into prepared bottom crust. Dot with butter pieces.
3. Roll out second disk of dough and cut into strips for lattice top.
4. Arrange strips over filling in a crisscross pattern to create lattice.
5. Trim and crimp edges to seal.
6. Brush lattice with beaten egg and sprinkle with sugar.

Step 4: Bake the Pie

1. Bake for 20 minutes at 400°F.
2. Reduce oven temperature to 350°F (175°C) and bake for 30–40 minutes, until crust is golden and filling is bubbly.
3. Cool on a wire rack for at least 2 hours before slicing.

Step-by-Step Preparation Method (Summary)

1. Make pie dough and chill.
2. Mix strawberry and rhubarb filling.
3. Roll out bottom crust, add filling, and dot with butter.
4. Create lattice crust and top pie; brush with egg wash and sugar.
5. Bake, reducing temperature midway; cool before serving.

How to Serve

• Serve at room temperature or slightly chilled.
• Optionally, add a scoop of vanilla ice cream or whipped cream.
• Garnish with fresh strawberries or mint leaves for presentation.

Recipe Tips

• Toss fruit gently to avoid breaking strawberries.
• Blind-bake crust slightly for a crisper bottom if desired.
• Use chilled dough for easier rolling and flakier crust.
• Make lattice strips uniform for an even appearance.
• Let pie cool completely to allow filling to set.

Variations

1. Mixed Berry Rhubarb Pie: Add blueberries or raspberries to the filling.
2. Almond Lattice: Sprinkle sliced almonds on top before baking.
3. Gluten-Free Crust: Use a gluten-free flour blend for the crust.
4. Spiced Pie: Add ½ teaspoon cinnamon or nutmeg to the filling.
5. Mini Pies: Use tart pans or muffin tins for individual servings.

Freezing and Storage

• Refrigeration: Store covered in the fridge for up to 3 days.
• Freezing: Pie can be frozen unbaked or baked for up to 2 months. Wrap tightly in plastic and foil.
• Thawing: Thaw overnight in the refrigerator; reheat slightly before serving if desired.

Special Equipment Needed

• 9-inch pie pan
• Rolling pin
• Mixing bowls
• Knife or pizza cutter for lattice strips
• Wire rack for cooling

FAQ

Q: Can I use frozen strawberries or rhubarb?
A: Yes, but thaw and drain excess liquid to prevent a soggy crust.

Q: Can I use a store-bought crust?
A: Absolutely! It saves time and works perfectly with this filling.

Q: How do I prevent a soggy bottom crust?
A: Blind-bake crust slightly before adding filling or sprinkle 1–2 tablespoons of flour or ground almonds on the bottom.

Q: Can I make this pie ahead of time?
A: Yes, bake and cool completely; store covered at room temperature for up to a day or in the fridge.

Q: Can I use regular sugar substitutes?
A: Yes, but the texture and sweetness may vary slightly.

Conclusion

Strawberry Rhubarb Pie with Lattice Crust is a vibrant, sweet-tart dessert that celebrates spring and summer flavors. The combination of juicy strawberries, tangy rhubarb, and a buttery lattice crust creates a pie that’s both beautiful and delicious. Perfect for family gatherings, picnics, or holidays, this pie is a classic that delights the senses and leaves everyone asking for seconds.