Strawberry Rhubarb Pie is a celebration of spring and summer—sweet, juicy strawberries balanced with tart, tangy rhubarb, all encased in a flaky, buttery crust. The vibrant red filling peeks through a golden lattice top, making it as beautiful as it is delicious.
Instructions
Make the Pie Crust
In a food processor, pulse flour, salt, and sugar. Add cold butter and pulse until coarse meal. Add ice water 1 tablespoon at a time until dough comes together. Divide into two discs, wrap, and refrigerate for at least 1 hour.
Make the Filling
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 to 30 minutes.
Roll the Crust
On a floured surface, roll one disc into a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges. Refrigerate.
Add the Filling
Pour the fruit mixture into the chilled bottom crust.
Create the Lattice Top
Roll the second disc into a 12-inch circle. Cut into 10 to 12 strips. Weave the strips over the filling to create a lattice. Trim and crimp edges.
Chill and Bake
Refrigerate the assembled pie for 30 minutes. Preheat oven to 400°F (200°C). Brush the lattice with egg wash and sprinkle with coarse sugar.
Bake
Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for another 30 to 40 minutes until the filling is bubbly and the crust is golden brown. Cover edges with foil if browning too quickly.
Cool
Let cool completely on a wire rack for at least 3 hours before slicing.
Pro-Tips for Picture-Perfect Strawberry Rhubarb Pie
- Don’t Skip the Lattice: Allows steam to escape.
- Cool Completely: The filling needs time to set.
- Use Fresh Rhubarb: Frozen rhubarb can be watery.
- Serve with Vanilla Ice Cream: A classic pairing.
This Strawberry Rhubarb Pie is sweet, tart, and absolutely irresistible—a perfect taste of spring.
