This easy strawberry rhubarb pie recipe is made with a homemade lattice crust. Sweet yet slightly tart, this old fashioned strawberry rhubarb pie is a summer staple! Top with some ice cream and you’ve got yourself one of the best summer pies!
This classic Strawberry Rhubarb Pie tastes like summer! The sweet yet slightly tangy filling paired with my favorite all butter pie crust makes for the best summer dessert recipe.
Well, guys, I’ve got the pie you may very well need this summer.
You can all thank my best friend for this recipe, because she was all “How have you never tried rhubarb before??” one of the last times we got together.
Watching Food Network religiously and reading every dessert magazine known to man, I’d seen and heard of strawberry rhubarb pies, buuuut, truthfully, the thought of mixing a slightly tangy celery look-alike with strawberries seemed like a waste of a good strawberry pie, ya know?
Confession time: I was 1000% wrong. Strawberry Rhubarb Pie is the bees knees and all that jazz.
This is really neither here nor there, but I remember once in college stopping by someone’s apartment later at night to pick something up and when I walked in, they were all making a strawberry rhubarb pie (this was like 8 years ago—why in the world I remember this so vividly, I have absolutely no idea; I’m like Lorelai Gilmore. My brain? It’s a big bag of weird in there).
Of course, that’s very college, isn’t it? It’s finals week, we’re stressed out and time doesn’t really exist so why not make a homemade pie at midnight?
Granted, I remember thinking strawberry rhubarb was such a random choice, but I completely get it now. It has this classic spring/summer taste that feels extremely comforting. And after back to back to back finals and endless papers, everyone needs a little slice of comfort.
So this old fashioned Strawberry Rhubarb Pie recipe is for anyone who needs a little slice of summer with a dash of comfort sprinkled in.
Let’s talk about this recipe and how to make strawberry rhubarb pie.
All right, let’s begin with the crust.
I’ve got two go-to pie crust recipes: this Easy Cream Cheese Pie Crust and the all butter pastry crust I’m sharing with you today.
For this pie, I really wanted to use an all butter pie crust recipe, because I really wanted that flaky and buttery flavor with this filling.
When I made these Strawberry Hand Pies, I used my basic cream cheese pie crust (because strawberries and cream = everything), but I wanted a very classic and traditional crust to pair with the rhubarb.
It’s just 5 ingredients and it could not be easier—flour, butter, salt, ice water and lemon zest. The most important thing to remember is that when everything is mixed together, you want the dough to have just come together. You don’t necessarily want to over mix, because you want the butter to remain in big chunks because that’s what helps create flaky layers.
Moving on, the strawberry rhubarb pie filling.
This strawberry rhubarb pie filling has a few ingredients:
- strawberries
- rhubarb
- brown sugar
- granulated sugar
- salt
- cinnamon
- vanilla extract
- lemon zest & juice
- flour
- cornstarch
- butter
A couple things to note:
A lot of people make strawberry rhubarb pie with tapioca (which you totally can if you prefer), but I did not have any instant tapioca on hand so I went with a flour/cornstarch combo (which is actually what I use in most of my fruit pie recipes).
One other thing I want to add is the amount of sugar is flexible in this recipe. If you have extremely sweet strawberries, you are more than welcome to cut down on the amount of sugar in this recipe; however, I did not (nor did any of my taste testers) find this recipe to be too sweet. I thought it was the perfect amount of sweetness to pair with the tartness of the rhubarb.
Also, I did more strawberries to rhubarb, but if you wanted to do half and half, you easily could do that (and keep all other measurements the same). Just note, the pie will be a bit more tart if you do that.
Tips and Tricks for this Homemade Strawberry Rhubarb Pie Recipe with Butter Pie Crust:
- This is a Strawberry Rhubarb Pie without tapioca; the pie filling is thickened with cornstarch and flour.
- I made this pie with an all butter crust and lattice top, but you can make this easy strawberry rhubarb pie with a crumb topping, if you prefer (just halve the homemade pie crust recipe).
- I like brushing the crust with egg wash and sprinkling a bit of raw sugar on the top; however, you can brush the crust with melted butter or even heavy cream, if you prefer. Any of the three options yield a nice golden brown crust.
- Serve warm with ice cream and all your wildest dreams will come true.
Before rhubarb season is gone, try this pie! Aaaand, might I suggest trying it with this Homemade Strawberry Ice Cream…
You’ll regret nothing.
- 3 cups all purpose flour
- 1 cup butter, cubed and cold
- 1 1/2 tsp salt
- 6-8 Tbsp ice water
- 2 tsp lemon zest, fresh
- 3 cups strawberries, halved or quartered (I quartered mine because they were large)
- 2 cups rhubarb, cut into 1/2” pieces
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 3 Tbsp all purpose flour
- 3 Tbsp cornstarch
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 1/2 tsp vanilla extract
- 2 Tbsp butter, cold and cubed
- 1 egg, for egg wash
- raw sugar, for sprinkling (optional)
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In the bowl of a standing mixer (or in a large bowl if you are using a pastry cutter or fork), mix flour, salt and lemon zest together.
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With your mixer on low (or with your pastry cutter), work the butter into the flour mixture (a little at a time) until the mixture resembles coarse crumbs.
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Add in ice water, 1 Tbsp at a time, until the dough just comes together (I used approx. 6 Tbsp).
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Turn dough out onto a floured surface, cut in half and form each into a ball (or a disc), cover in plastic wrap and chill for at least 30 minutes.
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When you’re ready to make your pie, preheat oven to 425 degrees.
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Mix strawberries, rhubarb, granulated sugar, brown sugar, salt and ground cinnamon together.
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Add in flour, cornstarch, lemon zest, lemon juice and vanilla extract and mix together. Set aside.
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On a floured surface, roll out one ball of dough into a large circle, about 1/8” of an inch thick.
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Transfer your dough to a large pie plate (this works for a 9” or 10” deep dish pie plate). I like to transfer the dough by loosely rolling it around my rolling pin and then unrolling it over my pie plate.
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Gently press the dough into the pie plate. Remove any excess pie dough on the edges of the pie (leaving about 1/2” of overhang).
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Pour strawberry rhubarb filling into the dough.
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Place the 2 Tbsp of cubed butter around the pie.
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Next, roll out your second pie dough into a large circle, about 1/8” thick. Cut dough into strips, using a sharp knife or pizza cutter, about 1/2” thick. Depending upon the size of your pie plate, you will need 8-10 strips.
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Place 4-5 strips on your pie. Weave the remaining 4-5 strips in and out of the ones on your pie.
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Crimp the edges of the pie together. Brush the edges and the strips with your egg wash and sprinkle with raw sugar, if desired.
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Bake pie for 15 minutes.
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Turn oven down to 375, cover the edge of the pie with a pie shield (this keeps the edges from browning too quickland bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
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Allow to cool before serving (the longer the pie cools, the thicker the filling will be).
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Serve with ice cream or whipped cream and enjoy!
Here are some other pie recipes you might love:
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