Classic Strawberry Rhubarb Pie – From Scratch with Lattice Crust

Classic Strawberry Rhubarb Pie is a timeless spring dessert that perfectly balances sweet strawberries and tart rhubarb in a flaky homemade crust.

Hi, I’m Helen Whitaker — welcome to Cookliva.

There’s something about strawberry rhubarb pie that feels like the bridge between seasons. The first time I baked this pie for my family, the windows were open, the air still slightly cool from early spring, and the farmers’ market had just started carrying those ruby-red stalks of rhubarb. Daniel walked into the kitchen and immediately said, “That smells like your grandma’s house.” That alone told me this recipe was staying.

This pie has now become our official “spring celebration” dessert. The kids — Emma and Noah — love the sweetness of the strawberries, while I adore the bright tang of rhubarb that keeps everything from tasting too sugary. It’s balanced, comforting, and just rustic enough to feel homemade in the best way.

Today, I’m sharing my fully from-scratch version, including the flaky lattice crust and all the little details that make the filling set beautifully instead of turning soupy. If you’ve ever been nervous about baking fruit pies, I promise — we’re going to take this slowly and calmly together.

Why You’ll Love This Recipe

There are so many strawberry rhubarb pie recipes out there, but this one is built for real kitchens and real families.

• The filling has the perfect sweet-tart balance — not cloying, not overly sharp.
• The texture sets beautifully (no watery bottom crust).
• The lattice top allows steam to escape and keeps the crust crisp.
• The ingredient list is simple and seasonal.
• It feels impressive, but the steps are beginner-friendly.

Strawberries bring natural sweetness, soft texture, and that familiar jam-like flavor. Rhubarb adds structure and acidity. Without rhubarb, strawberries alone can become overly soft and syrupy. Together, they create contrast — and contrast is what makes desserts interesting.

If you’ve been working on mastering crust, this pie pairs beautifully with the techniques I share in my guide to perfect homemade pie crust.

The Origin of This Recipe

Strawberry rhubarb pie has deep roots in North American baking traditions, especially in regions where rhubarb grows easily in backyard gardens. Rhubarb itself is fascinating — it’s technically a vegetable, though we treat it like fruit in desserts. If you’re curious about its background and botanical classification, I recommend reading this overview on rhubarb’s culinary history

My grandmother used to grow rhubarb along the side of her fence. She would freeze chopped stalks in paper bags for winter baking. I remember her telling me, “Never fear the tartness — it’s what makes the pie worth eating.”

That philosophy stuck with me.

Ingredients

For the Strawberry Rhubarb Pie:

1. 2 ½ cups all-purpose flour
2. 1 tablespoon granulated sugar
3. 1 teaspoon salt
4. 1 cup (226g) cold unsalted butter, cubed
5. 6–8 tablespoons ice water

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For the Filling:
6. 3 cups fresh strawberries, hulled and halved
7. 3 cups rhubarb, sliced into ½-inch pieces
8. ¾ to 1 cup granulated sugar (adjust to taste)
9. ¼ cup cornstarch
10. 1 tablespoon fresh lemon juice
11. 1 teaspoon vanilla extract
12. ¼ teaspoon salt

For Finishing:
13. 1 egg (for egg wash)
14. 1 tablespoon milk
15. Coarse sugar for sprinkling

Instructions

Step 1: Prepare the Dough

In a large bowl, whisk flour, sugar, and salt. Add cold butter cubes and cut them in using a pastry cutter or your fingertips. You’re aiming for a mixture that looks like coarse crumbs with some pea-sized butter pieces still visible. Those visible butter bits create flakiness.

Slowly add ice water, one tablespoon at a time. Stop as soon as the dough holds together when pressed. Over-hydrating leads to tough crust.

Divide into two discs, wrap, and refrigerate for at least one hour. Resting allows gluten to relax — which means easier rolling and less shrinkage.

Step 2: Prepare the Filling

In a large bowl, gently combine strawberries and rhubarb. Sprinkle sugar, cornstarch, salt, and toss thoroughly. Let this sit for about 15 minutes.

You’ll notice juices forming — that’s normal. The cornstarch will thicken this liquid during baking. Stir in lemon juice and vanilla.

Common pitfall: skipping the rest time. If you rush this step, your filling won’t thicken evenly.

Step 3: Roll and Assemble

Preheat oven to 400°F (200°C).

Roll one dough disc into a 12-inch circle and fit into a 9-inch pie plate. Leave slight overhang.

Pour in the fruit mixture, including juices.

Roll second disc and cut into strips for lattice. Lay half the strips horizontally, fold back alternating strips, place vertical strip, unfold, and repeat. Trim edges and crimp.

Brush with egg wash and sprinkle coarse sugar.

Step 4: Bake Properly

Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake another 35–45 minutes.

You’re looking for:

• Deep golden crust
• Bubbling filling in the center
• Thick, glossy juices

If edges brown too quickly, tent loosely with foil.

Step 5: Cool Completely

This is the hardest step. Let the pie cool at least 3–4 hours. Cutting too soon guarantees runny slices. Emma learned that lesson the impatient way.

Tips & Flavor Variations

1. Use firm strawberries. Overripe berries break down too much and create excess liquid.
2. Adjust sugar based on rhubarb color. Red stalks are milder; green ones are sharper. Taste before baking.
3. Add orange zest for brightness. It enhances strawberry flavor naturally.
4. Swap ¼ cup sugar for brown sugar. This adds depth and subtle caramel notes.
5. For extra-thick filling, increase cornstarch by 1 tablespoon. Helpful if fruit is very juicy.
6. Add a pinch of cinnamon or cardamom for warm spice undertones.
7. Make it gluten-free using a 1:1 gluten-free flour blend in the crust.

Common Myths & Mistakes

Myth 1: “Strawberry rhubarb pie is always runny.”

Many home bakers believe that no matter what they do, this pie will turn into a soup once sliced. They assume the fruit simply releases too much liquid and that a clean slice is impossible.

People believe this because they’ve experienced watery pies before. Social media often shows freshly baked pies being cut immediately — but that’s purely for visual effect. Also, older recipes sometimes under-measured thickener.

This belief is incorrect. A properly balanced ratio of fruit to cornstarch, combined with adequate baking time and full cooling, ensures structure. The bubbling center is your signal that the starch has activated.

The correct approach is to measure thickener accurately, allow pre-maceration time, bake until juices visibly thicken, and cool fully before slicing. Patience makes structure possible.

Myth 2: “More sugar fixes the tartness problem.”

Some assume that if rhubarb tastes sour raw, the solution is to dramatically increase sugar. They end up doubling sugar, hoping to mask the acidity.

This myth persists because we associate sweetness with dessert success. Rhubarb’s natural tang can feel intimidating, especially to beginners unfamiliar with its flavor profile.

However, excessive sugar doesn’t fix the issue — it flattens flavor. Instead of balanced sweet-tart contrast, you get a one-note sweetness that overwhelms the strawberries and makes the pie cloying.

The correct approach is balance, not elimination. Taste your fruit before baking. Use lemon juice to brighten rather than more sugar to mask. The tartness is essential — it creates complexity and keeps each bite interesting.

Myth 3: “If the crust shrinks, you rolled it wrong.”

When bakers see crust pulling away from the pan, they assume their rolling technique failed.

In reality, shrinkage is usually caused by gluten tension or insufficient chilling. Warm dough contracts in the oven. Overworking the dough also strengthens gluten strands.

The misconception exists because crust technique feels mysterious. Many tutorials skip explaining dough science.

The correct approach is resting and chilling. After fitting dough into the pan, refrigerate it for at least 20 minutes before filling and baking. Don’t stretch dough to fit — gently ease it into place. Relaxed dough holds shape beautifully.

FAQ – Frequently Asked Questions

Why is my strawberry rhubarb pie watery even after baking?

If your pie seems watery, it’s often due to underbaking or slicing too soon. The filling must visibly bubble in the center, not just at the edges. That bubbling activates the cornstarch fully. Another issue could be inaccurate measuring — even one tablespoon less thickener can make a difference. Finally, cooling is critical. Fruit pies continue setting as they cool. Give it several hours before cutting for clean slices.

Can I use frozen strawberries or frozen rhubarb?

Yes, but do not thaw them completely before mixing. Excess thawing releases too much liquid. Toss frozen fruit directly with sugar and cornstarch, and increase thickener slightly if needed. You may also need 5–10 extra minutes of baking time. Watch for bubbling in the center as your doneness indicator.

How do I prevent a soggy bottom crust?

Preheating your oven thoroughly is essential. A hot oven sets the crust quickly. You can also place your pie on the lower oven rack for the first 20 minutes. Some bakers use a preheated baking sheet underneath the pie plate for extra bottom heat.

Can I make the dough ahead of time?

Absolutely. Dough can be refrigerated up to 3 days or frozen for 2 months. Wrap tightly to prevent drying. When ready to use, thaw overnight in the refrigerator and let sit at room temperature 10–15 minutes before rolling.

Why did my filling taste too sour?

Rhubarb varies in tartness depending on maturity and color. If your pie was too sharp, you may have used very green stalks or under-sweetened fruit. Next time, taste your fruit mixture before assembling. Adjust sugar gradually rather than guessing.

Storage & Make-Ahead Tips

Strawberry rhubarb pie stores beautifully if handled correctly. Once fully cooled, cover loosely with foil or plastic wrap and refrigerate. It will keep well for up to 4 days. Because this pie contains fresh fruit, refrigeration is important for food safety and texture preservation.

If you want to freeze it, you have two options. You can freeze the fully baked pie once cooled, wrapped tightly in plastic wrap and then foil, for up to 3 months. Alternatively, freeze it unbaked after assembling. Place the entire pie in the freezer until solid, then wrap well. Bake from frozen, adding about 15–20 extra minutes.

For reheating, warm slices in a 325°F oven for 10–15 minutes to revive the crust’s crispness. Avoid microwaving if possible — it softens the crust and can make the filling watery.

If making ahead for guests, bake the pie the day before serving. Fruit pies often taste even better the next day because flavors deepen and meld overnight.

Conclusion

Every spring when rhubarb appears at the market, I feel that little spark of excitement again. This pie isn’t just dessert — it’s tradition, balance, patience, and connection baked into a golden crust.

When Daniel takes that first bite and Emma inevitably asks for whipped cream on hers, I’m reminded why I love cooking slowly. Not perfectly. Not hurriedly. Just thoughtfully.

Bake this pie with intention. Let it cool. Slice it proudly.

And most of all — share it.

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