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The Best Strawberry Rhubarb Pie Recipe with Flaky Crust

A close-up slice of amazing strawberry rhubarb pie featuring a juicy red filling and a golden, sugared lattice crust.
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This recipe delivers the perfect sweet-tart flavor balance in a classic summer dessert. Follow these straightforward steps for a flaky all-butter crust and a perfectly set filling, making this the best rhubarb pie you will bake.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 6 to 8 tablespoons ice water
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 1 3/4 cups granulated sugar (adjust based on fruit tartness)
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch (for perfect set filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom (optional spice addition)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Pie Dough: 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 butter pieces remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form two disks, wrap them, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate large bowl, combine the cut rhubarb and strawberries. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cardamom if using. Toss gently to coat the fruit evenly. Let the mixture sit for 15 minutes while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the fruit filling into the crust. Distribute the fruit evenly.
  5. Create the Lattice Top: Roll out the second dough disk. Cut the dough into even strips (about 3/4 inch wide). Weave the strips over the filling to create a lattice pattern. Trim the strips, fold the bottom overhang over the lattice edges, and crimp the edges to seal.
  6. Chill and Bake: Brush the lattice top with the egg wash. Place the pie in the freezer for 15 minutes before baking. Preheat your oven to 400 degrees F (200 degrees C).
  7. Bake: Place the pie on a baking sheet to catch drips. Bake at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool Completely: This step is critical for a perfect set pie filling. Let the strawberry rhubarb pie cool on a wire rack for at least 4 hours before slicing.

Notes

  • For the flakiest crust, keep all butter and water extremely cold. Do not overwork the dough.
  • The cornstarch is the key ingredient for achieving a perfectly set pie filling that is not runny.
  • If you prefer a different topping, substitute the lattice top with a simple streusel or crumble topping.
  • If your rhubarb is very tart, you may increase the granulated sugar by 1/4 cup.

Nutrition

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