Strawberry Rhubarb Pie (Classic Lattice Pie Recipe)
This post may contain affiliate links, please see our privacy policy for more information.
This Strawberry Rhubarb Pie is a tried and true classic! It’s one of my favorite recipes and everything a spring pie should be— juicy, tart but sweet, and wrapped in a golden, flaky crust. With a touch of lemon and just enough sugar to perfectly sweeten the strawberries and rhubarb, this is the kind of pie that tastes like spring picnics and sunshine.
A Bit of Story and Tradition
Strawberry rhubarb pie always feels like the official first dessert of spring. It’s my dad’s favorite pie of all time, and it’s always the first dessert that I crave as soon as the rhubarb sprouts out of the ground in the garden. This version is a classic, and I’ve been making it for years. Simple and classic with a buttery crust and a sweet-tart filling that’s just runny enough, it’s a delicious treat for a spring picnic or tea party. You can make your version with a lattic crust that shows off the bubbling pink fruit inside, or cover it with a full crust for a beautiful rustic display. This recipe celebrates the lovely brief overlap between strawberry and rhubarb season in the Midwest.
Why You’ll Love This Strawberry Rhubarb Pie
Classic sweet-tart flavor combo makes it the perfect spring treat
Buttery, flaky homemade crust balances out the tart flavor
Beautiful lattice top for some rustic charm
Uses seasonal fruit at its peak
Perfect for spring holidays, weekend dinners, or gifting
Nostalgic and celebratory— serve it on a floral plate!
Ingredients & Substitutions
Pie Crusts. For this recipe, you will need 2 pie crusts. They can be store-bought or homemade.
Strawberries. You can use fresh or frozen strawberries that have been thawed.
Rhubarb. You can use fresh or frozen rhubarb that has been thawed.
Sugar.
Cornstarch. Cornstarch is the ideal thickener for berries and rhubarb as they have low amounts of natural pectin. Tapioca starch or flour can be used as a substitute, but the pie may not gel as well.
Lemon Juice. You can use fresh or bottled lemon juice, though fresh is preferred.
Salt.
Egg Wash. Combine 1 large egg + 1 tablespoon (15 ml) to make an egg wash for the crust.
Coarse Sugar. Use raw sugar to dust the top of the pie crust for a crackly coating!
How to Make Strawberry Rhubarb Pie
Make pie crust
Mix the filling
Assemble the pie
Apply the lattice top
Bake the pie
Cool completely
Slice and serve
Step One: Begin by preparing the pie crust. Fit one of the crusts into a standard 9-inch (23-cm) and flute the edges. Then, cut the second pie crust into strips to make a lattice. Arrange these pieces on a baking sheet and place both crusts into the refrigerator for at least 30 minutes.
Step Two: Preheat the oven to 350°F (177°C).
Step Three: In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Mix together until the sugar has coated all of the fruit, about 2 minutes.
Step Four: After chilling, remove the pie crusts from the refrigerator. Brush the bottom crust all over with the egg wash; this creates a barrier between the crust and filling to help it from becoming soggy. Then, spread the filling evenly into the pie shell.
Step Five: Arrange the lattice over the top of the filling. Trim, the edges and pinch them into the fluted edge of the bottom crust.
Step Six: Brush the lattice and outer edge of the crust with the egg wash, making sure to get all of the little nooks and crannies. Then, sprinkle the coarse sugar over the top of the pie.
Step Seven: Place the pie in the center rack of the preheated oven, and then place a baking sheet on the rack below it to catch any drips from the pie. Bake the pie for about 50 to 60 minutes or until the crust is a deep golden brown and the filling is bubbling. During the last 20 minutes of baking, tent the pie with foil to prevent the crust from over-browning or burning.
Step Eight: Once the pie is finished baking, remove it from the oven and leave it to rest on a wire cooling rack until it has cooled completely, a few hours.
Step Nine: Slice the pie and serve at room temperature, chilled, or reheated with a dollop of whipped cream or vanilla ice cream.
Tips for Success
Keep Ingredients Cold— When it comes to making pie crust, it’s best to keep the ingredients as cold as possible. This creates a crisp and flaky crust that doesn’t melt while baking.
Chill the Assembled Pie— Yes, you can do this! Arrange your pie and pop it into the refrigerator or freezer for about 15 to 30 minutes before baking. This will help the pie hold its shape, especially if the crust began to warm up while you were putting it together.
Bake on a Lower Rack— This can help to crisp up the bottom crust, though it’s not necessary!
Cool Fully— Don’t slice into your pie right away! Let it cool completely before cutting into it and serving. As the pie cool, the filling will begin to thicken and set so that you don’t have a soupy mess.
Variations
Add a pinch of ground nutmeg, cardamom, or ginger for a little spice!
Swap half the strawberries for blackberries or raspberries
Use a whole wheat or spelt pie crust for a healthier version
Top with a crumble instead of pie crust for a crispy bite
Serving Suggestions
Serve your homemade strawberry rhubarb pie at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a perfect treat for spring picnics, brunch, or a slow Sunday afternoon treat with your coffee. Pair it with my Sparkling Strawberry Elderflower Limeade or serve after a spring dinner of Spring Foraged Allium Galette for a truly seasonal meal.
Storage Instructions:
Store loosely covered at room temperature for up to 2 days
Refrigerate up to 5 days (best warmed slightly before serving)
Freeze slices individually, wrapped tightly, for up to 2 months
Tools You’ll Need:
Large Mixing Bowl— this one is my favorite!
Sharp Knife or Pastry Wheel
Frequently Asked Questions
Can I use frozen fruit?
Yes, but thaw and drain it well first to avoid excess moisture.
Why is my filling runny?
The pie needs to cool fully before slicing. Adding enough thickener (cornstarch or tapioca) also helps. It’s a good idea to weigh your ingredients for the best results.
Can I make the crust ahead of time?
Absolutely—pie dough keeps well in the fridge for 2 to 3 days or frozen for up to 3 months.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum and chill thoroughly before rolling.
Final Thoughts
I love the timelessness of a classic strawberry rhubarb pie! It’s one of the first pie recipes that I ever made when we first moved to Iowa. I can’t believe that was over 10 years ago! This timeless and tender strawberry rhubarb pie will always remind me of those early years learning how to garden and cook with seasonal ingredients. If you’re looking for more nostalgic bakes, try my Dandelion Bread, Maple Walnut Cake, or Lavender Almond Granola next.
xoxo Kayla
Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is a tried and true classic! It’s one of my favorite recipes and everything a spring pie should be— juicy, tart but sweet, and wrapped in a golden, flaky crust. With a touch of lemon and just enough sugar to perfectly sweeten the strawberries and rhubarb, this is the kind of pie that tastes like spring picnics and sunshine.
Ingredients
- 2 Pie Crusts, frozen or homemade
- 2 cups (325 g) strawberries, hulled and chopped
- 2 cups (325 g) rhubarb, sliced into 1/2-inch (1-cm) chunks
- 1 cup (200 g) granulated sugar
- 3 tbsp (30 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp kosher salt
- 1 large egg + 1 tbsp (15 ml) water, for egg wash
- Coarse sugar, for dusting
Instructions
- Begin by preparing the pie crust. Fit one of the crusts into a standard 9-inch (23-cm) and flute the edges. Then, cut the second pie crust into strips to make a lattice. Arrange these pieces on a baking sheet and place both crusts into the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Mix together until the sugar has coated all of the fruit, about 2 minutes.
- After chilling, remove the pie crusts from the refrigerator. Brush the bottom crust all over with the egg wash; this creates a barrier between the crust and filling to help it from becoming soggy.
- Then, spread the filling evenly into the pie shell. Arrange the lattice over the top of the filling. Trim, the edges and pinch them into the fluted edge of the bottom crust. Brush the lattice and outer edge of the crust with the egg wash, making sure to get all of the little nooks and crannies. Then, sprinkle the coarse sugar over the top of the pie.
- Place the pie in the center rack of the preheated oven, and then place a baking sheet on the rack below it to catch any drips from the pie. Bake the pie for about 50 to 60 minutes or until the crust is a deep golden brown and the filling is bubbling. During the last 20 minutes of baking, tent the pie with foil to prevent the crust from over-browning or burning.
- Once the pie is finished baking, remove it from the oven and leave it to rest on a wire cooling rack until it has cooled completely, a few hours.
- Slice the pie and serve at room temperature, chilled, or reheated with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories
285Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
