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Strawberry Rhubarb Pie Slice with Lattice Crust on white plate
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5 from 2 votes

Homemade Strawberry Rhubarb Pie Recipe

This homemade Strawberry Rhubarb Pie recipe begins with a flaky pie crust (made with butter) and has a sweet strawberry rhubarb filling made with fresh strawberries and fresh rhubarb. 
Prep Time1 hour
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb pie
Servings: 10 -12 sites
Author: Michelle

Ingredients

Butter Pie Crust

  • 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

Strawberry Rhubarb Pie Filling

  • 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)

Instructions

  • 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.
  • 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.
  • Add in ice water, 1 Tbsp at a time, until the dough just comes together (I used approx. 6 Tbsp).
  • 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.
  • When you’re ready to make your pie, preheat oven to 425 degrees.
  • Mix strawberries, rhubarb, granulated sugar, brown sugar, salt and ground cinnamon together.
  • Add in flour, cornstarch, lemon zest, lemon juice and vanilla extract and mix together. Set aside.
  • On a floured surface, roll out one ball of dough into a large circle, about 1/8” of an inch thick.
  • 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.
  • 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).
  • Pour strawberry rhubarb filling into the dough.
  • Place the 2 Tbsp of cubed butter around the pie.
  • 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.
  • Place 4-5 strips on your pie. Weave the remaining 4-5 strips in and out of the ones on your pie.
  • Crimp the edges of the pie together. Brush the edges and the strips with your egg wash and sprinkle with raw sugar, if desired.
  • Bake pie for 15 minutes.
  • 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.
  • Allow to cool before serving (the longer the pie cools, the thicker the filling will be).
  • Serve with ice cream or whipped cream and enjoy!