Easy Strawberry Rhubarb Pie Recipe with Flaky Lattice Crust Perfect for Beginners

Let me tell you, the sweet-tart aroma of strawberries mingling with rhubarb as it bubbles away in the oven is enough to make anyone’s mouth water. The first time I baked this easy strawberry rhubarb pie with flaky lattice crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make fruit pies that smelled just like this, but honestly, her crust was a bit intimidating for a beginner like me.

Years ago, on a rainy weekend when I was craving comfort food, I stumbled upon this recipe that combines the nostalgic charm of strawberry rhubarb filling with a dangerously easy lattice crust that anyone can master. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). You know what? This pie quickly became a staple for family gatherings and potlucks. It’s pure, nostalgic comfort wrapped in a flaky, buttery crust that feels like a warm hug. If you’re looking to brighten up your Pinterest cookie board or simply want a sweet treat that’s perfect for sharing, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this easy strawberry rhubarb pie with flaky lattice crust stands out for so many reasons, and I’ve put it through its paces in the name of research, of course. Here’s why you’ll fall in love with it:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No need for fancy grocery trips; you likely already have everything in your kitchen.
• Perfect for Potlucks & Family Dinners: This pie hits just the right balance of sweet and tangy, making it a crowd-pleaser every time.
• Crowd-Pleaser: Kids and adults alike rave about the bright flavors and that flaky, buttery crust.
• Unbelievably Delicious: The lattice crust isn’t just for looks—it bakes up crisp and flaky, locking in that juicy filling.

What makes this recipe different from the rest? Well, it’s that flaky lattice crust. I’ve tested a bunch of crusts, and this one has the perfect butter-to-flour ratio that gives it a tender crumb without being fiddly. Plus, the balance of strawberry sweetness with rhubarb’s tart punch is just right, no need for extra sugar overload. This pie isn’t just good—it’s the kind that makes you close your eyes after the first bite and say, “Yep, this is comfort food done right.” Whether you’re impressing guests or just treating yourself, it’s a recipe that turns simple ingredients into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily find fresh strawberries and rhubarb during their peak season or use frozen if needed.

• For the Pie Crust:
  • 2 ½ cups (315 g) all-purpose flour (I recommend King Arthur for best texture)
  • 1 tsp salt
  • 1 tbsp granulated sugar (adds slight sweetness to crust)
  • 1 cup (227 g) unsalted butter, cold and cubed (use European-style butter if you want extra richness)
  • ¼ to ½ cup (60-120 ml) ice-cold water
• For the Filling:
  • 3 cups (450 g) fresh strawberries, hulled and halved (or frozen, thawed and drained)
  • 3 cups (390 g) rhubarb, chopped into ½-inch pieces
  • 1 cup (200 g) granulated sugar
  • ¼ cup (32 g) cornstarch (helps thicken filling)
  • 1 tsp vanilla extract (adds depth to flavors)
  • 1 tbsp lemon juice (balances sweetness)
  • 1 tbsp unsalted butter, cut into small pieces (for dotting the filling)
• For Finishing:
  • 1 egg, beaten (for egg wash to get that golden crust)
  • 1 tbsp coarse sugar (optional, for sprinkling on top)

For substitutions, you can use coconut oil or vegan butter if you want a dairy-free option, and almond flour works well for a gluten-free crust (though the texture changes a bit). If rhubarb is out of season, green apples can add a similar tartness. Just remember to adjust sugar accordingly!

Equipment Needed

• 9-inch (23 cm) pie dish – glass or ceramic works best for even baking
• Mixing bowls – one large for dough, one for filling
• Pastry cutter or food processor – handy for cutting butter into flour, but you can also use your fingers (just don’t overwork the dough!)
• Rolling pin – a sturdy one helps roll out dough evenly
• Sharp knife or pizza cutter – for cutting lattice strips
• Pastry brush – to apply egg wash
• Measuring cups and spoons – precise measurements are key for flaky crust

If you don’t have a pastry cutter, no worries! Your fingertips work just fine, but keep the butter cold. For rolling, parchment paper on both sides of the dough helps prevent sticking and makes cleanup easier. In my experience, investing in a good rolling pin and a pie dish makes a world of difference when making pies often.

Preparation Method

1. Make the Pie Dough: In a large bowl, whisk together 2 ½ cups (315 g) flour, salt, and sugar. Add 1 cup (227 g) cold cubed butter. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. (This helps create that flaky texture.)
2. Add Ice Water: Drizzle ¼ cup (60 ml) ice-cold water over the mixture, tossing gently with a fork. Add more water, a tablespoon at a time, just until dough starts to come together when pressed. Avoid overmixing or dough will be tough. Split dough into two discs, wrap in plastic, and chill for at least 1 hour.
3. Prepare the Filling: While dough chills, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss gently to coat and set aside. The sugar will draw out juices, and cornstarch will thicken during baking.
4. Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch (30 cm) circle. Transfer carefully to your pie dish, letting excess dough hang over edges. (If dough cracks, patch with a little water.)
5. Fill the Pie: Pour the fruit filling into the crust, spreading evenly. Dot with small pieces of butter to add richness as it bakes.
6. Create the Lattice Top: Roll out second dough disc into a 12-inch (30 cm) circle. Cut into 1-inch (2.5 cm) wide strips with a knife or pizza cutter. Lay half the strips parallel across the pie, then weave remaining strips perpendicular, pressing edges together to seal. Trim excess dough and crimp edges for a neat finish.
7. Apply Egg Wash: Brush beaten egg over lattice and edges for that gorgeous golden color. Sprinkle coarse sugar on top if desired for a little crunch.
8. Bake: Place pie on a baking sheet to catch drips. Bake in a preheated oven at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until crust is golden and filling is bubbling. (If crust browns too quickly, tent with foil.)
9. Cool: Let pie cool completely on a wire rack before slicing. This allows filling to set and keeps slices neat.

Pro tip: Chill your pie dough well—it makes rolling easier and the crust flakier. Also, watch the oven carefully around the 20-minute mark to adjust heat as needed. You want that perfect balance of golden crust and juicy filling, not a burnt top!

Cooking Tips & Techniques

When making this easy strawberry rhubarb pie with flaky lattice crust, timing and temperature are your best friends. Butter must be cold to create those flaky layers, so don’t skip chilling the dough. Honestly, I’ve made the mistake of overworking dough before, and the crust ended up tough and dense—so handle it gently and don’t overmix.

Another thing: lattice crust can seem intimidating, but it’s honestly not rocket science. Use a sharp knife or pizza cutter for clean strips, and take your time weaving—it looks fancy but is quite forgiving. If you feel the dough warming up, pop it back in the fridge for 10-15 minutes.

Also, the cornstarch in the filling is crucial. Without it, you’ll have a runny pie, and nobody likes that. Make sure to toss the fruit with sugar and cornstarch and let it sit a bit before filling the crust; it helps the juices release evenly.

Finally, tent your pie with foil if the crust edges brown too fast. This little trick saved me many times when my oven runs hotter in spots. Multitasking tip: while the pie bakes, clean your kitchen or prep whipped cream—makes serving that much sweeter.

Variations & Adaptations

Feeling adventurous or accommodating dietary needs? Here are a few ways to make this strawberry rhubarb pie your own:

• Gluten-Free Version: Swap all-purpose flour with a gluten-free baking blend. You might need to add a bit more water to help the dough come together, but it bakes up just as flaky.
• Vegan Adaptation: Use coconut oil or vegan butter in place of butter, and replace the egg wash with a mixture of almond milk and maple syrup for that golden finish.
• Seasonal Twist: In late summer, swap strawberries with fresh blueberries or raspberries. You can also add a handful of chopped fresh mint to the filling for an unexpected fresh kick.
• Flavor Boost: Try sprinkling a little cinnamon or ginger in the filling for a warm spice note that pairs beautifully with the tart rhubarb.

I once added a splash of balsamic vinegar to the filling on a whim, and it gave the pie a subtle tang that my friends absolutely loved—definitely worth trying if you like a little zing!

Serving & Storage Suggestions

This pie is best served at room temperature or slightly warm—perfect with a scoop of vanilla ice cream or a dollop of whipped cream. Honestly, it can brighten a casual weekend dessert or even a more formal gathering.

To store, cover loosely with foil or plastic wrap and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze baked pie for up to 3 months; just wrap tightly in plastic wrap and foil. When ready to enjoy, reheat in a 350°F (175°C) oven for 15-20 minutes to bring back that flaky crust texture.

Flavors actually deepen the next day as the juices settle, so if you can resist, give it some time before digging in. Leftovers make fantastic breakfast treats, too—you know, the kind you don’t mind sneaking before anyone else wakes up.

Nutritional Information & Benefits

This easy strawberry rhubarb pie offers a nice balance of natural fruit sugars and fiber. Strawberries are packed with vitamin C and antioxidants, while rhubarb provides vitamin K and manganese. While it’s a dessert, the fresh fruit components add some nutritional value, making it a little less guilty.

The crust uses butter, so it’s rich but satisfying; moderation is key, but honestly, a slice of this pie feels worth every bite. For those watching carbs, reducing sugar slightly or swapping to a natural sweetener like honey can work nicely.

Note: This recipe contains gluten and dairy, along with eggs in the egg wash. Substitutions can adapt it for most common allergies.

Conclusion

To wrap it up, this easy strawberry rhubarb pie with flaky lattice crust is a recipe that’s both forgiving for beginners and impressive enough for family gatherings. It’s a little sweet, a little tart, and a whole lot of deliciousness wrapped in a buttery crust that you’ll want to make again and again. Feel free to play around with the filling and crust to suit your tastes.

Personally, this pie reminds me of cozy afternoons in my grandma’s kitchen and the joy of sharing simple food with loved ones. I’d love to hear how you make it your own—drop a comment, share your twists, or let me know how it turned out. Go ahead, give it a try—you won’t regret it!

Happy baking and sweet eating!

FAQs

Can I use frozen strawberries and rhubarb for this pie?

Yes! Just make sure to thaw and drain excess liquid before mixing with sugar and cornstarch to avoid a soggy crust.

How do I prevent the crust edges from burning?

Cover the edges with foil halfway through baking or use a pie crust shield to protect them from over-browning.

Can I prepare the pie crust ahead of time?

Absolutely! You can make and chill the dough up to 2 days in advance or freeze it for up to 3 months.

What’s the best way to cut a lattice crust?

Use a sharp knife or pizza cutter to slice even 1-inch (2.5 cm) strips. Chill dough if it gets too soft while working.

How do I know when the pie filling is done?

Look for bubbling juices through the lattice and a golden crust. The filling should thicken as it cools, so don’t rely on firmness alone.

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