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The Best Strawberry Rhubarb Pie with Flaky Crust

Close-up of a juicy slice of strawberry rhubarb pie showing the bright red filling and flaky lattice crust.
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Follow this recipe for a classic homemade strawberry rhubarb pie featuring a perfectly balanced sweet and tart filling and a reliably flaky crust.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups granulated sugar (adjust to taste)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cardamom (optional)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a separate large bowl, gently combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and cardamom, if using. Let the mixture sit while you roll out the dough.
  3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  4. Roll out one dough disk and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the fruit filling into the bottom crust. Dot the top of the filling with a few small pieces of leftover butter, if desired.
  6. Roll out the second dough disk. You can cover the pie completely or cut strips to create a lattice top. Place the top crust or lattice over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust lightly with the egg wash and sprinkle with a little extra sugar.
  8. Bake for 20 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil.
  9. Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If your strawberries are very sweet, reduce the sugar slightly. Taste the raw filling mixture before pouring it into the crust to check the sweet-tart balance.
  • If you prefer a crumble topping instead of a top crust, omit the second dough disk and use 1 1/2 cups of a standard streusel topping mixture.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-rhubarb-pie/