There was this one Saturday morning, the kitchen windows steamed slightly from the chilly spring air outside, and I found myself knee-deep in a rhubarb patch that had wildly overtaken the backyard garden. Honestly, I wasn’t sure what I’d do with all the stalks—rhubarb isn’t exactly the easiest vegetable to love at first bite. But then, my neighbor popped over with a basket of freshly picked strawberries she couldn’t bear to eat before they spoiled. I remember the look on my face—a mix of skepticism and curiosity—as she suggested making a strawberry rhubarb pie. The idea of pairing tart rhubarb with sweet strawberries felt like a gamble, but also a comforting promise of spring on a plate.

I rolled up my sleeves, baked that pie, and the result was this flaky, golden lattice crust that cracked and crunched just right, with filling so bright and balanced it turned me from a rhubarb doubter to a full-on fan. Since that day, the perfect strawberry rhubarb pie with flaky lattice crust has slipped into my baking routine more often than I planned—sometimes twice in one week—and it’s become that quiet, reliable way to end a day with something cozy and satisfying. There’s something about the mix of textures and flavors that hits just right, especially when the crust is just flaky enough to melt away but still hold all that juicy fruit.

What sticks with me, even now, is how this pie quietly changed my mind about rhubarb and pie-making in general. It’s the kind of recipe that doesn’t shout but invites you to come back, slice after slice, for that familiar, sweet-tart comfort. And honestly, it’s the flaky lattice crust that makes the whole experience a little more special—like a delicate, edible invitation you don’t want to turn down.

Why You’ll Love This Recipe

After baking this perfect strawberry rhubarb pie with flaky lattice crust more times than I can count, I’ve noticed what really makes it stand out. Here’s why it might just become your new favorite too:

• Quick & Easy: From prepping the filling to weaving the lattice, this pie comes together in about 90 minutes, making it doable on a relaxed weekend or even a spontaneous weeknight treat.
• Simple Ingredients: No hunting for exotic items here—just fresh strawberries, rhubarb, basic pantry staples, and a few simple touches for that flaky crust.
• Perfect for Spring and Summer: This pie shines when strawberries and rhubarb are in season, making it a lovely dessert for garden parties, family dinners, or casual potlucks.
• Crowd-Pleaser: The sweet-tart combo appeals to all ages. I’ve brought this pie to gatherings where it disappears faster than you’d expect, even among folks who usually pass on fruit desserts.
• Unbelievably Delicious: The flaky lattice crust isn’t just pretty—it’s buttery, crisp, and offers the perfect textural contrast to the bubbling, juicy filling underneath.

What sets this strawberry rhubarb pie apart is the little extra care taken with the crust—using cold butter and a touch of vinegar for flakiness—and the perfectly balanced filling, where the tartness of rhubarb meets the natural sweetness of strawberries without any one flavor overpowering. It’s not just a pie; it’s a slice of spring wrapped in buttery layers. Every bite invites you to close your eyes and savor that cozy, fresh-from-the-oven feeling.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with fresh strawberries and rhubarb as the stars. Feel free to swap or adjust based on availability.

• For the crust:
  • All-purpose flour, 2 1/2 cups (about 320g), sifted for lightness
  • Unsalted butter, 1 cup (227g), cold and diced (I like using Plugrá for great flavor)
  • Granulated sugar, 1 tablespoon (adds slight sweetness to crust)
  • Salt, 1 teaspoon (balances flavor)
  • Ice water, 6 to 8 tablespoons (keeps dough tender)
  • Apple cider vinegar, 1 teaspoon (believe it or not, it helps keep the crust flaky and tender)
• For the filling:
  • Fresh strawberries, 4 cups sliced (about 600g), hulled and halved if large
  • Fresh rhubarb, 3 cups chopped (about 400g), trimmed and diced
  • Granulated sugar, 1 cup (adjust based on sweetness of fruit and preference)
  • Brown sugar, 1/4 cup packed (adds depth)
  • Cornstarch, 1/4 cup (30g) (for thickening, critical to avoid runny filling)
  • Fresh lemon juice, 2 tablespoons (brightens flavors)
  • Vanilla extract, 1 teaspoon (optional, adds warmth)
  • Ground cinnamon, 1/4 teaspoon (optional, just a hint of spice)
• For finishing:
  • Egg wash: 1 large egg beaten with 1 tablespoon water (helps crust brown beautifully)
  • Coarse sugar for sprinkling (optional, adds crunch and sparkle)

If needed, you can swap all-purpose flour for a gluten-free blend or use coconut oil instead of butter for a dairy-free crust. For a vegan twist, replace egg wash with almond milk or aquafaba. Just keep in mind, the buttery, flaky crust is what makes this pie really sing.

Equipment Needed

• 9-inch (23cm) pie dish – glass or ceramic works best; I prefer ceramic as it heats evenly.
• Mixing bowls – at least two, one for crust and one for filling.
• Pastry cutter or food processor – for cutting butter into flour. I’ve used both; a food processor speeds things up but pastry cutter gives you control.
• Rolling pin – essential for rolling out the dough evenly; a silicone or wooden one will do.
• Sharp knife or pizza cutter – to cut the dough strips for the lattice crust.
• Pastry brush – for applying egg wash.
• Measuring cups and spoons – accurate measurements are key for baking.
• Cooling rack – to let the pie cool properly after baking.

If you don’t have a pastry cutter, two forks or your fingertips work well for mixing the butter into the flour. For rolling, a clean wine bottle can substitute for a rolling pin in a pinch. Keeping your equipment cold (especially for the crust) helps maintain that flaky texture, so I often chill the mixing bowl and rolling surface before starting.

Preparation Method

1. Make the crust dough: In a large bowl, whisk together 2 1/2 cups (320g) all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Add 1 cup (227g) cold, diced unsalted butter. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. (If using a food processor, pulse carefully to avoid over-processing.)
2. Add liquids: Stir 1 teaspoon apple cider vinegar into 6 tablespoons ice water. Slowly drizzle the water mixture into the flour-butter mix, tossing gently with a fork until the dough just starts to come together. Add more water by tablespoon if needed, but don’t overwork—it should hold when squeezed but still be crumbly.
3. Chill the dough: Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling firms the butter and helps prevent shrinking during baking.
4. Prepare the filling: In a large bowl, combine 4 cups sliced strawberries and 3 cups diced rhubarb. Toss with 1 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup (30g) cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Mix gently to coat all pieces evenly. Let sit while you roll the dough—this helps juices start to mingle.
5. Roll out bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch (30cm) circle about 1/8 inch thick. Carefully transfer it to the pie dish, letting it hang slightly over the edges. Trim excess dough, leaving about 1 inch overhang.
6. Add filling: Pour the strawberry rhubarb mixture into the crust, spreading evenly. The filling will be thick but juicy.
7. Make lattice top: Roll out the second dough disc to another 12-inch circle. Using a sharp knife or pizza cutter, cut into 1/2-inch (1.3cm) wide strips. Lay half the strips horizontally across the pie. Fold back every other strip halfway, then lay a strip vertically. Unfold strips and repeat, weaving carefully to form a lattice pattern.
8. Seal and crimp edges: Trim lattice strips to align with bottom crust edge. Fold and press edges together, then crimp with fingers or a fork for a decorative finish.
9. Apply egg wash and sugar: Brush the lattice and edges with beaten egg wash. Sprinkle coarse sugar over the top for sparkle and crunch.
10. Bake: Place pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until crust is golden and filling is bubbling. If edges brown too quickly, cover them with foil halfway through baking.
11. Cool: Let pie cool on a wire rack for at least 2 hours before slicing. This cooling time allows filling to set properly and prevents runny slices.

Sometimes, if your kitchen is warm, chilling the lattice strips briefly before weaving helps keep them from getting too soft. Also, if you notice the filling is too watery after mixing, adding an extra tablespoon of cornstarch can save the day. The smell of baking butter and fruit filling will fill your kitchen with a promise of something delicious just minutes away.

Cooking Tips & Techniques

Getting that perfect flaky lattice crust and well-balanced filling isn’t always easy, but I learned a few tricks the hard way:

• Keep everything cold: Butter should be ice cold when cutting into flour. I even chill my mixing bowl and rolling pin sometimes. Warm butter means greasy, tough crust.
• Don’t overwork the dough: It’s tempting to knead like bread dough, but pie dough needs a gentle hand. Overworking warms the butter and develops gluten, making crust tough instead of tender and flaky.
• Use vinegar or lemon juice in dough: Sounds odd, but a teaspoon of apple cider vinegar or lemon juice keeps the crust tender by limiting gluten formation.
• Lattice weaving patience: Take your time weaving the strips. It’s fiddly but worth it—your pie looks charming and allows steam to escape during baking.
• Watch the edges: Pie crust edges can brown fast. Shield them with foil or a pie shield halfway through baking to prevent burning.
• Thicken filling properly: Cornstarch is your friend here. Mix it well with sugar before tossing with fruit to avoid clumps and ensure a glossy, thick filling.
• Cool before slicing: It’s tempting to cut into that warm pie, but patience pays off. Cooling lets the filling set and prevents a messy runny disaster.

I once baked this pie without chilling the dough first—big mistake. The crust shrank away from the edges and turned chewy. Since then, that hour in the fridge has become non-negotiable. Also, I learned that fresh rhubarb tastes best—not frozen. Frozen rhubarb releases too much water, which ruins the filling texture.

Variations & Adaptations

This strawberry rhubarb pie recipe is quite forgiving and easy to adapt for different tastes and dietary needs.

• Gluten-Free Crust: Swap the all-purpose flour with a trusted gluten-free blend like Bob’s Red Mill 1-to-1 GF flour. Add a tablespoon of ground flaxseed for extra binding.
• Vegan Version: Use coconut oil or vegan butter instead of butter for the crust and replace the egg wash with almond milk or aquafaba.
• Flavor Twists: Add a handful of fresh mint leaves to the filling for a refreshing note, or a splash of balsamic vinegar to deepen the fruit’s complexity.
• Seasonal Swaps: In late summer, swap strawberries for fresh blueberries or blackberries for a berry rhubarb combo. Apples or pears can also complement rhubarb well.
• Lower Sugar Option: Reduce sugar by a quarter cup and increase lemon juice slightly to keep that bright balance, especially if your fruit is very ripe.

I once made this pie with a batch of frozen strawberries (emergency stash) and swapped the lattice for a crumb topping. It was delicious but missed the crisp, buttery contrast only a lattice crust brings. So, trust me—try the lattice when you can. It’s worth the extra effort.

Serving & Storage Suggestions

Serve this strawberry rhubarb pie slightly warm or at room temperature to enjoy the full depth of flavors. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully, mellowing the tartness while complementing the flaky crust.

If you’re serving it for a crowd, slicing after the two-hour cooling period is best for clean pieces. Leftovers keep well covered on the counter for a day or in the fridge for up to 4 days.

To store longer, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm in a 350°F (175°C) oven for 10-15 minutes to refresh the crust.

Flavors often develop even more after resting overnight, making the pie taste a bit sweeter and the filling more cohesive. I like to bake the pie the day before a gathering and let it rest; it tastes like it was baked fresh.

Nutritional Information & Benefits

This perfect strawberry rhubarb pie offers a moderate calorie count per slice (about 350 calories for 1/8th of the pie), balancing indulgence with fresh fruit benefits. Strawberries bring vitamin C and antioxidants, while rhubarb offers fiber and vitamin K.

The crust contains butter and sugar, so moderation is key, but the homemade nature means you control what goes in. Using less sugar or a natural sweetener can reduce calories without sacrificing flavor.

This recipe can be made gluten-free or dairy-free, adapting easily to various dietary needs. Just be mindful of allergens like butter or eggs if substituting. Overall, it’s a comforting treat that offers a bit of seasonal fruit nutrition alongside that classic pie satisfaction.

Conclusion

This perfect strawberry rhubarb pie with flaky lattice crust isn’t just a recipe; it’s a small tradition that’s filled my kitchen with warmth and good company. Its balance of tart and sweet, paired with that buttery, crisp crust, makes for a comforting dessert that’s surprisingly easy to make.

Feel free to tweak it—add your favorite spices, swap berries, or go crustless if you like. What matters most is enjoying the process and the moments shared over a slice.

I love this pie because it reminds me that sometimes simple ingredients and a little patience can create something truly special. Give it a try, and maybe it becomes a quiet favorite in your home too.

If you make it, drop a comment with your version or your favorite tweaks—I’d love to hear how it went!

Happy baking, friends.

FAQs

How do I prevent the pie crust from getting soggy?

Make sure to use cornstarch in the filling to thicken juices and bake the pie on a lower oven rack or on a baking sheet to catch drips. Also, letting the pie cool completely helps the filling set and prevents sogginess.

Can I use frozen strawberries or rhubarb?

Fresh fruit is best for texture and flavor. Frozen fruit releases more water, which can make the filling runny. If you must use frozen, thaw and drain excess liquid before mixing with sugar and cornstarch.

What’s the best way to store leftover pie?

Cover leftover pie loosely with foil or plastic wrap and store in the fridge for up to 4 days. For longer storage, freeze wrapped tightly and thaw in the fridge before reheating.

Can I make the crust ahead of time?

Absolutely! Pie dough can be made and refrigerated for up to 2 days or frozen for up to 3 months. Just thaw in the fridge overnight before rolling out.

How do I get the lattice crust to look golden and shiny?

Brush the lattice and edges with an egg wash (one beaten egg plus a tablespoon of water) before baking. Sprinkling coarse sugar on top adds sparkle and a little crunch.

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