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The Absolute Best Homemade Strawberry Rhubarb Pie with Flaky All-Butter Lattice Crust

A close-up of a perfect slice of strawberry rhubarb pie featuring a golden lattice crust and bright red filling.
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Make a classic summer dessert featuring a perfect balance of sweet strawberries and tart rhubarb, encased in a deeply flaky, all-butter pastry crust with a beautiful lattice top.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus 1 tablespoon extra if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar, divided
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a large bowl, gently toss the rhubarb and strawberries with 1 cup of the sugar, cornstarch, lemon juice, and cinnamon. Let the mixture sit while you roll out the bottom crust.
  3. Preheat your oven to 425°F (220°C).
  4. Roll out one dough disk and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the fruit filling into the bottom crust. Sprinkle the remaining 1/2 cup of sugar over the fruit.
  6. Roll out the second dough disk. Cut into even strips for the lattice top. Weave the strips over the filling to create a lattice pattern. Trim the edges and crimp the top and bottom crusts together to seal.
  7. Brush the lattice top with the egg wash and sprinkle lightly with any remaining sugar.
  8. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes.
  9. Reduce the oven temperature to 375°F (190°C). Continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing to allow the filling to set properly.

Notes

  • For an extra flaky crust, do not overwork the dough. Keep the butter cold throughout the mixing process.
  • If your rhubarb is very tart, you may increase the sugar in the filling by 1/4 cup.
  • To prevent a soggy bottom, place the pie on the lowest rack in the oven for the first 20 minutes of baking.

Nutrition

Find it online: https://kitchnkudos.com/best-strawberry-rhubarb-pie-recipe/