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The Absolute Best Strawberry Rhubarb Pie with Flaky Crust

A close-up slice of strawberry rhubarb pie showing the bright red filling and golden lattice crust on a white plate.
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This recipe delivers the ultimate summer dessert: a strawberry rhubarb pie with a perfectly balanced sweet-tart filling and a ridiculously flaky, all-butter crust. Follow these simple steps for award-winning results.

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 more if needed
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar (adjust based on fruit tartness)
  • 1/4 cup cornstarch (secret for no runny filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar, for sprinkling

Instructions

  1. Prepare the 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 pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, combine the chopped rhubarb and strawberries. In a small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit. Add the lemon juice and vanilla extract. Gently toss to coat everything evenly. Let the filling sit for 15 minutes while you roll out the dough.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Chill the crust while you prepare the top.
  4. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips (about 3/4 inch wide). Weave the strips over the filling to create a lattice pattern. Trim the strips and crimp the top and bottom crust edges together to seal.
  5. Prevent Runny Filling (Secret Tip): If your fruit mixture seems very juicy after sitting, gently drain off any excess liquid before pouring the fruit into the bottom crust. The cornstarch will thicken the rest during baking.
  6. Bake the Pie: Brush the lattice top with the egg wash and sprinkle generously with coarse sugar. Place the pie on a baking sheet (to catch drips). Bake at 400 degrees F (200 degrees C) for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly.
  7. Cool Completely: This step is crucial for a set filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the starches to fully set the juices.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold. Work quickly to prevent the butter from melting.
  • If the crust edges brown too quickly during baking, cover them loosely with strips of aluminum foil.
  • If you prefer a crumble topping instead of lattice, use 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter mixed until crumbly.

Nutrition

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