Strawberry Rhubarb Pie With a Flaky Lattice Crust

Fresh strawberries and tart rhubarb bake into a thick, jammy filling with a flaky golden crust in this strawberry rhubarb pie. The balance of sweet fruit and bright tang makes it a classic summer fruit pie that slices cleanly once cooled, whether you top it with a full crust or a lattice finish.

Ingredients

For the Pie Crust

• 1 double pie crust for a 9-inch pie
• 1 egg, beaten, for egg wash
• Coarse sugar, optional for topping

For the Filling

• 3 cups rhubarb, sliced into 1/2-inch pieces
• 3 cups strawberries, hulled and quartered
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

A common tip is to keep the rhubarb pieces fairly even in size so they soften at the same rate as the strawberries. Fresh rhubarb works best here because frozen rhubarb releases extra liquid and can make the filling too loose.

How To Make It

1. Roll out one pie crust and fit it into a 9-inch pie plate, leaving a slight overhang around the edges. Place the lined pie dish in the refrigerator while you prepare the filling so the butter in the crust stays cold.

2. In a large bowl, combine the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. Stir until the fruit looks glossy and the sugar begins drawing out some juice from the berries.

3. Spoon the filling into the chilled crust, spreading it evenly. Dot any extra thickened juices from the bowl over the top so the pie bakes with a rich, jammy texture.

4. Roll out the second crust. For a lattice rhubarb pie look, cut the dough into strips and weave them over the filling. Trim the edges and crimp them firmly around the rim of the pie plate.

5. Brush the crust with beaten egg and sprinkle lightly with coarse sugar if using. Chill the assembled pie for 10 minutes while the oven heats to 425°F.

6. Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking for 40 to 50 minutes until the crust is deep golden brown and the filling is bubbling thickly through the center openings. If the edges darken too quickly, loosely cover them with foil.

7. Cool the strawberry rhubarb pie completely on a wire rack before slicing. The filling continues to set as it cools, which helps each slice hold together instead of running onto the plate.

Why This Works

Strawberries bring sweetness and soft texture, while rhubarb adds sharp flavor and structure. Together they create a filling that tastes bright instead of overly sugary.

Cornstarch thickens the fruit juices without making the filling cloudy or heavy. Many bakers also recommend starting the pie at a higher temperature to help the bottom crust firm up before the filling releases too much liquid. Resources like Serious Eats’ strawberry rhubarb pie guide explain how controlling moisture helps keep fruit pies from turning soupy.

Tips

• If the filling seems extremely juicy before baking, let it sit for 5 minutes, then stir again so the cornstarch fully dissolves into the fruit juices.
• One thing to watch for is pale bubbling around the center. The filling should bubble thickly before you remove the pie from the oven, or it may not fully set.
• For cleaner lattice strips, chill the dough for a few minutes after cutting it.
• If the bottom crust tends to stay soft, bake the pie on a preheated baking sheet.
• Many home cooks find that letting the pie cool for at least 4 hours gives the neatest slices.

For another warm-weather dessert with fruit filling, this peach cobbler recipe pairs well with the same style of flaky topping and vanilla ice cream.

Serving Ideas

Serve this homemade rhubarb pie slightly warm or fully cooled with vanilla ice cream or lightly whipped cream. The tart filling also pairs well with less sweet toppings like crème fraîche.

This pie is a natural fit for cookouts, Memorial Day weekends, and summer gatherings because it travels well once cooled. If you enjoy classic fruit desserts, Sally’s Baking Addiction has helpful pie crust techniques that work especially well for juicy fruit fillings.

FAQ

Why is my strawberry rhubarb pie runny?

The most common reason is slicing the pie too early. The filling needs several hours to cool and thicken. Underbaking can also leave the cornstarch underactivated, so make sure the filling bubbles in the center before removing the pie from the oven.

Can I use frozen rhubarb or strawberries?

Yes, but thaw and drain them first. Frozen fruit releases extra moisture, so you may also need an extra tablespoon of cornstarch to help the filling set properly.

How do I keep the bottom crust from getting soggy?

Chilling the crust before baking helps, and starting the pie at a higher oven temperature gives the bottom crust a head start. Baking on a hot sheet pan can also improve browning underneath.

Can I make this classic rhubarb pie ahead of time?

Yes. Strawberry rhubarb pie can sit at room temperature for about a day after baking, making it a good make-ahead dessert for gatherings. After that, refrigerate it loosely covered.

Do I need a lattice crust?

No. A full top crust works just as well for this strawberry rhubarb dessert. Just cut a few vents in the center so steam can escape while the filling bubbles.