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Homemade strawberry rhubarb pie with golden lattice crust on a rustic wooden table
cookingrecipeshubEmma Carter

Classic Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie balances sweet strawberries with tart rhubarb in a buttery, flaky lattice crust — a timeless American classic that's perfect for spring and summer baking.
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Prep Time 30 minutes
+ 1 hour chill time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Filling:
  • 2½ cups rhubarb sliced ½ inch thick
  • 2½ cups fresh strawberries hulled and halved
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
Crust:
  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup cold unsalted butter cubed
  • 6 –8 tbsp ice water
Finish:
  • 1 egg + 1 tbsp water egg wash
  • 2 tbsp coarse turbinado sugar

Method
 

  1. Make crust: combine flour, salt, sugar; cut in butter; add water until dough forms. Divide, flatten, chill 1 hour.
  2. Mix filling ingredients; let sit 15 minutes.
  3. Roll out bottom crust; line pie pan. Add filling.
  4. Weave lattice top or add full top crust with slits.
  5. Brush with egg wash; sprinkle with turbinado sugar.
  6. Bake 425°F for 15 min, then 375°F for 40–45 min until bubbly and golden.
  7. Cool on wire rack for minimum 2–3 hours before slicing.

Notes

  • For frozen fruit: don't fully thaw; increase cornstarch by 1 tablespoon.
  • For streusel topping: combine ½ cup flour, ½ cup oats, ⅓ cup brown sugar, 4 tbsp cold butter.
  • Pie crust edges burn easily — use a pie crust shield after the first 20 minutes.
  • Pie can be frozen unbaked for up to 3 months.
Nutrition (per slice, approximate):
  • Calories: 420
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Carbohydrates: 58g
  • Sugar: 28g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 280mg