Strawberry Rhubarb Pie With a Flaky Lattice Crust

Strawberry rhubarb pie is a classic because the two fruits balance each other: strawberries bring sweetness and soft texture, and rhubarb brings tartness and structure. Here they bake into a thick, jammy filling under a golden lattice top. The pie serves 8. Plan on about 1 hour 20 minutes in total (15 minutes of prep and 1 hour 5 minutes in the oven), plus cooling time before you slice it.

Ingredients

For the Pie Crust

• 1 double pie crust for a 9-inch pie
• 1 egg, beaten, for egg wash
• Coarse sugar, optional for topping

For the Filling

• 3 cups rhubarb, sliced into 1/2-inch pieces
• 3 cups strawberries, hulled and quartered
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Cut the rhubarb pieces evenly so they soften at the same rate as the strawberries. Fresh rhubarb works best here; frozen rhubarb releases extra liquid and can make the filling loose.

How To Make It

1. Roll out one pie crust and fit it into a 9-inch pie plate, leaving a slight overhang around the edges. Place the lined pie dish in the refrigerator while you prepare the filling so the butter in the crust stays cold.
2. In a large bowl, combine the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. Stir until the fruit looks glossy and the sugar begins drawing out some juice from the berries.
3. Spoon the filling into the chilled crust, spreading it evenly. Dot any extra thickened juices from the bowl over the top so the pie bakes with a rich, jammy texture.
4. Roll out the second crust. For a lattice look, cut the dough into strips and weave them over the filling. Trim the edges and crimp them firmly around the rim of the pie plate.
5. Brush the crust with beaten egg and sprinkle lightly with coarse sugar if using. Chill the assembled pie for 10 minutes while the oven heats to 425°F.
6. Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking for 40 to 50 minutes until the crust is deep golden brown and the filling is bubbling thickly through the center openings. If the edges darken too quickly, loosely cover them with foil.
7. Cool the pie completely on a wire rack before slicing. The filling continues to set as it cools, which helps each slice hold together instead of running onto the plate.

Why Strawberry Rhubarb Pie Turns Out Runny or Soggy

• Sliced too soon. This is the most common cause of a runny pie. The filling needs several hours to cool and thicken; about 4 hours gives the neatest slices.
• Not baked long enough. The filling should bubble thickly through the center openings before you take the pie out, or the cornstarch may not activate and the filling will not fully set.
• Very juicy filling. If the fruit looks wet before baking, let it sit for 5 minutes, then stir again so the cornstarch dissolves into the juices.
• Soft bottom crust. Keep the crust cold until it goes in the oven, start at the higher 425°F temperature so the bottom gets a head start, and bake on a preheated baking sheet for better browning underneath.
• Floppy lattice strips. Chill the dough for a few minutes after cutting it.

Fruit and Crust Swaps

• Frozen fruit: thaw and drain it first. Expect a wetter filling, so you may want a little extra cornstarch.
• Full top crust instead of lattice: works just as well. Cut a few vents in the center so steam can escape.
• Serving topper: vanilla ice cream or lightly whipped cream is classic; crème fraîche suits the tart filling.

More Rhubarb Desserts and Serving Ideas

Serve the pie slightly warm or fully cooled. It travels well once cooled, which suits cookouts and summer gatherings. If you have extra rhubarb, the strawberry rhubarb crisp uses the same fruit with an oat topping instead of a crust, the rhubarb crumble is another quicker option, and the strawberry rhubarb sauce is good spooned over ice cream or yogurt.

Storing the Pie

The baked pie can sit at room temperature for about a day, so it works as a make-ahead dessert. After that, refrigerate it loosely covered.

FAQ

Can I use frozen rhubarb or strawberries?

Yes, but thaw and drain them first. Frozen fruit releases extra moisture, so the filling may need a little more cornstarch to set.

Do I need a lattice crust?

No. A full top crust works too; just cut vents so steam can escape while the filling bubbles.

How do I keep the bottom crust from getting soggy?

Chill the crust before baking, start at the higher temperature, and bake the pie on a hot baking sheet.

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