Strawberry Rhubarb Pie Recipe

Sweet and tangy, the strawberry rhubarb pie is a perfect blend of flavors and textures. With a flaky crust and a lattice-top design, this pie is a showstopper at any gathering.

The sweetness of the strawberries pairs beautifully with the tartness of the rhubarb, making this pie a refreshing dessert for spring and summer.

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
1/4 cup ice water
2 cups sliced strawberries, hulled
2 cups sliced fresh rhubarb, cut into 1-inch pieces
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 large egg, beaten
1 tablespoon milk
1 egg, beaten (for egg wash)

Instructions

Start by making the pie crust: in a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish, trimming any excess dough from the edges.

Crimp the edges to form a decorative border.

In a large bowl, whisk together the sliced strawberries, sliced rhubarb, granulated sugar, cornstarch, lemon juice, nutmeg, cinnamon, and cardamom.

Let it sit for about 15 minutes, until the fruit starts to release its juice and the mixture becomes syrupy.

Roll out the remaining dough to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.

Pour the fruit mixture into the pie crust, leaving a 1-inch border around the edges.

Arrange the lattice strips on top of the filling, weaving them into a lattice pattern.

Trim the excess dough from the edges and crimp the edges to seal the pie.

In a small bowl, beat the egg and milk together.

Brush the egg wash over the lattice top to give it a golden brown color.

Brush the edges of the crust with the beaten egg for a golden glaze.

Place the pie on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie cool on a wire rack for at least 30 minutes before serving.

Serve warm, garnished with whipped cream or vanilla ice cream if desired.

Notes

Make sure to chill your butter and ice water in the freezer for at least 30 minutes before making the pie crust, it will help to create a flaky crust. Roll out the dough on a lightly floured surface to prevent sticking and make it easier to transfer to the pie dish.

When rolling out the remaining dough for the lattice top, try to maintain the same thickness to ensure even baking.

To prevent the filling from spilling during baking, make sure to leave a 1-inch border around the edges of the pie crust. To achieve a golden brown lattice top, brush the egg wash evenly and don’t overdo it, as it can make the crust too dark.

Let the pie cool completely on a wire rack to ensure the filling is set and the crust is crispy.

This pie is best served warm, but it’s also delicious at room temperature or even chilled, so feel free to serve it at your convenience.