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The Ultimate Flaky Crust Strawberry Rhubarb Pie with Perfect Sweet-Tart Filling

A close-up of a slice of strawberry rhubarb pie featuring a glistening red filling and a golden lattice crust sprinkled with sugar.
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Bake the best homemade strawberry rhubarb pie featuring a ridiculously delicious flaky crust and a perfectly balanced sweet-tart filling. This classic fruit pie is ideal for summer baking and impressing your guests.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie 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 butter pieces remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form two disks, wrap them in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently combine the rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar, brown sugar, cornstarch, and cinnamon. Pour the sugar mixture over the fruit and add the lemon juice. Toss gently to coat everything evenly. Let the filling sit for 15 minutes to allow juices to release.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the strawberry rhubarb filling into the bottom crust.
  5. Create the Lattice Top: Roll out the second dough disk. Cut the dough into even strips. Weave the strips over the filling to create a lattice top. Trim the excess dough and crimp the edges of the top and bottom crusts together to seal.
  6. Bake: Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges brown too quickly, cover them loosely with foil.
  7. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly.

Notes

  • For the best sweet-tart balance, taste your rhubarb before mixing; if it is very tart, you may add an extra tablespoon of sugar.
  • If you use frozen fruit, do not thaw it first, but you may need to add 10-15 minutes to the total baking time.
  • If you prefer a different topping, this recipe works well with a simple streusel or crumb topping instead of a lattice.

Nutrition

Find it online: https://kitchenuser.net/strawberry-rhubarb-pie-recipe-flaky-crust/