Strawberry Rhubarb Pie Recipe: Simple Lattice Crust and Tangy Glaze

Why You’ll Love This Strawberry Rhubarb Pie

Picture this: a flaky lattice crust hugging a bubbly filling that’s equal parts tart and sweet. This strawberry rhubarb pie hits all the right notes for anyone craving a classic fruit pie recipe that feels like summer on a plate. Whether you’re a baking newbie or a weekend grill master looking for the perfect BBQ dessert, this easy pie recipe delivers big time.

Ease of Preparation

Don’t let the lattice crust scare you off. This strawberry rhubarb pie comes together with straightforward steps and everyday ingredients. Prep takes about 3 hours including dough chilling, and baking is just 50 minutes. Total time around 7 hours with cooling, but most of that is hands-off. Chill the dough, mix the fruit, weave the top, and bake. It’s forgiving for beginners, and you’ll feel like a pro slicing into those perfect pieces.

Health Benefits

Rhubarb brings fiber and antioxidants, while strawberries pack vitamin C and heart-friendly goodness. Check out the health benefits of strawberries and health benefits of rhubarb for more on why this combo shines. Low in fat, naturally sweet-tart, and customizable for low sugar versions, it’s a smarter dessert that satisfies without the guilt.

Versatility

Adapt this rhubarb pie for vegan, gluten-free, or low-calorie needs with simple swaps. Make it for picnics, potlucks, or as a make-ahead treat for gatherings. Scale down for mini pies or freeze for later. It’s your go-to for summer pie recipes that fit any occasion or diet.

Distinctive Flavor

The tangy pop from rhubarb balanced with juicy strawberries, a hint of orange juice, and vanilla makes this stand out. That lattice crust lets fruit juices bubble through, creating a glossy, irresistible top. Pair it warm with vanilla ice cream after your backyard BBQ, and it’s pure magic.

Trust me, one bite and you’ll be hooked on this strawberry rhubarb pie with lattice crust. It’s the dessert that steals the show every time.

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Essential Ingredients for Strawberry Rhubarb Pie

Grab these for your strawberry rhubarb pie filling and crust. Fresh fruit gives the best results, but we’ll cover swaps later. Here’s everything you need for a 9-inch pie.

• 3 cups sliced rhubarb (1/2-inch pieces) (~360 g) – Provides the signature tartness that balances the sweet strawberries.
• 2 1/2 cups chopped strawberries (~375 g) – Adds juicy sweetness and vibrant color to the pie filling.
• 1/3 cup packed light brown sugar (≈67 g) – Brings molasses notes for depth in the homemade pie filling.
• 1/3 cup granulated sugar (≈67 g) – Sweetens the fruit without overpowering the natural flavors.
• 1/4 cup cornstarch (≈32 g) – Thickens the filling for sliceable strawberry rhubarb pie perfection.
• 1/4 teaspoon salt – Enhances all the flavors in this fruit pie recipe.
• 1 tablespoon orange juice (15 ml) – Adds a bright, tangy note to the glaze-like shine.
• 1/2 teaspoon pure vanilla extract (2.5 ml) – Rounds out the sweetness with warm aroma.
• 2 tablespoons unsalted butter, cut into small pieces (≈28 g) – Dots the filling for rich, flaky results.
• 1 large egg, lightly beaten with 1 tablespoon milk (for egg wash) – Gives the lattice crust that golden sheen.
• Optional: coarse sugar for garnish – Sprinkles on top for crunch and sparkle.
• Pie crust: double-crust for a 9-inch pie, made from a mix of cold butter and shortening (for flakiness and flavor) – The base that makes homemade pie crust unbeatable.

Special Dietary Options

Vegan: Swap egg wash for plant-based milk like almond, and use vegan butter or shortening in the crust.

Gluten-free: Use a 1:1 gluten-free flour blend for the gluten-free strawberry rhubarb pie recipe, and ensure cornstarch is GF-certified.

Low-calorie: Cut sugars to 1/4 cup total for a low sugar strawberry rhubarb pie, or use stevia blend.

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How to Prepare the Perfect Strawberry Rhubarb Pie: Step-by-Step Guide

Ready for the best strawberry rhubarb pie recipe for beginners? Follow these steps for a strawberry rhubarb pie with homemade pie crust that’s flaky and stunning. We’ll weave that lattice and get a tangy shine from the juices. Times: Prep ~3 hours, Cook ~50 minutes, Total ~7 hours.

1. First Step: Prepare pie dough (double crust) and chill. Mix cold butter and shortening into flour, salt, and water for your lattice crust pie. Divide into discs, wrap, and chill at least 2 hours. This keeps it flaky. Pro tip: Grate frozen butter for extra tenderness. Vegan? Use coconut oil.
2. Second Step: In a bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla; set aside and discard any excess liquid. Slice rhubarb into 1/2-inch pieces, chop strawberries. Toss gently. Let sit 15-30 minutes; fruits release juice. Drain it off to avoid soggy crust. This step nails the strawberry rhubarb pie filling ratio and tips for perfect thickness. GF? No change needed here.
3. Third Step: Preheat oven to 400°F (200°C). Position rack in lower third. Line a baking sheet with foil for catches. Hot start crisps the bottom crust fast.
4. Fourth Step: Roll out one dough disc to about 12 inches and fit into a 9-inch pie pan. Drape gently, trim overhang to 1/2 inch. Refrigerate 30 minutes. Cold dough fights shrinkage. For easy pie recipe vibes, flour your surface lightly.
5. Fifth Step: Spoon the filling into the crust (leave behind any excess liquid) and dot with the 2 tablespoons of butter. Mound slightly in center. Those butter bits melt into richness. Low sugar version? Filling still works great.
6. Sixth Step: Roll out second dough disc, cut into strips, and weave a lattice over the filling. Trim and seal edges. About 1/2-inch wide strips, 8-10 of them. Weave over-under for that classic strawberry rhubarb pie with lattice crust look. Pinch edges, crimp. Mini pies? Use ramekins, adjust strips.
7. Seventh Step: Brush the top crust with the egg + milk wash and sprinkle coarse sugar if desired. This creates the glossy, tangy glaze effect as it bakes. Plant milk for vegan.
8. Eighth Step: Place pie on a baking sheet and bake 20 minutes at 400°F (200°C). Juices start bubbling. Rotate halfway for even browning.
9. Ninth Step: Reduce oven to 350°F (175°C), shield the crust edges, and bake another 30 35 minutes until the filling bubbles and crust is golden. Foil ring prevents burning. Peek for that perfect golden hue.
10. Tenth Step: Cool at room temperature about 3 hours to let the filling set before slicing. Patience here prevents runny slices. Smells amazing, I know!
11. Final Step: Finishing touches and serving. Slice warm with vanilla ice cream. Store leftovers covered in fridge up to 5 days. For gatherings, make ahead and freeze unbaked.

Seriously, if you’ve never baked a pie crust from scratch before, don’t stress just grab some cold butter and shortening, mix ’em up right, and trust me, your pie will come out flaky and buttery every single time. This how to make strawberry rhubarb pie from scratch guide sets you up for success. Adapt for gluten-free strawberry rhubarb pie by swapping flours seamlessly in step one.

Your first lattice might wobble, but it’ll taste like a million bucks. Practice makes perfect pies!

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Dietary Substitutions to Customize Your Strawberry Rhubarb Pie

Main Ingredient Alternatives

No rhubarb? Swap with more strawberries or tart cherries for a strawberry pie twist. For crust, almond flour works in low-carb versions. Vegan crust shines with solid coconut oil instead of shortening. These keep the easy strawberry rhubarb pie recipe with tangy glaze intact while fitting diets.

Vegetable, Sauce, and Seasoning Modifications

Rhubarb acts like a veggie here; use thawed frozen with extra cornstarch. Orange juice swap: lemon for brighter tang. Vanilla? Almond extract for nutty vibe. Seasonings: Add cinnamon or ginger for flavor variations. Low sugar? Erythritol mimics brown sugar. Gluten-free crust needs xanthan gum for binding. These tweaks make it versatile for busy parents or seniors.

• Tart cherries (2 1/2 cups) replace strawberries for deeper fruitiness.
• Lemon juice (1 tbsp) amps the pie glaze tang.
• Cinnamon (1/2 tsp) warms up the filling.

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Mastering Strawberry Rhubarb Pie: Advanced Tips and Variations

Level up your fruit pie recipes with these. Use nearly equal parts rhubarb and strawberries to balance tartness and sweetness. Fresh fruit preferred; frozen? Thaw fully, drain excess moisture.

Pro Cooking Techniques

Leave liquid out of filling to prevent soggy crust. Cornstarch thickens; instant tapioca substitutes well. Shield edges after first bake. For homemade pie crust flakiness, handle dough minimally.

Flavor Variations

Add lemon zest or ginger. Low sugar strawberry rhubarb pie? Half the sugar, more cornstarch.

Presentation Tips

Lattice lets bubbles peek through. Garnish with whipped cream.

Make-Ahead Options

Freeze baked or unbaked pie; thaw before serving. Mini pies for gatherings, adjust time.

Serve warm with vanilla ice cream. It’s the ultimate summer pie recipe finisher.

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How to Store Strawberry Rhubarb Pie: Best Practices

Refrigeration

Cover tightly; lasts 5 days. Keeps filling set.

Freezing

Freeze whole or slices up to 3 months. Thaw overnight, warm at 350°F.

Reheating

Oven 350°F for 15-20 min. Crisp crust revives.

Meal Prep

Batch for week; portion minis. Perfect for working pros.

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FAQs: Frequently Asked Questions About Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

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Pin Recipe

🥧 Classic spring dessert that perfectly balances sweet strawberries and tart rhubarb in a beautiful lattice crust for a show-stopping pie
🍓 Homemade pie that captures the essence of seasonal flavors with a buttery, flaky crust and perfectly thickened fruit filling that sets beautifully

• Total Time: 7 hours
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

3 cups sliced rhubarb for tartness

2 1/2 cups chopped strawberries for juicy sweetness and color

1/3 cup packed light brown sugar for molasses notes

1/3 cup granulated sugar for sweetening the fruit

1/4 cup cornstarch for thickening the filling

1/4 teaspoon salt for enhancing flavors

1 tablespoon orange juice for bright, tangy note

1/2 teaspoon pure vanilla extract for rounding out sweetness

2 tablespoons unsalted butter for rich, flaky results

1 large egg with 1 tablespoon milk for golden sheen

coarse sugar for garnish

double-crust pie for a 9-inch pie

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Instructions

1-First Step: Prepare pie dough (double crust) and chill. Mix cold butter and shortening into flour, salt, and water for your lattice crust pie. Divide into discs, wrap, and chill at least 2 hours. This keeps it flaky. Pro tip: Grate frozen butter for extra tenderness. Vegan? Use coconut oil.

2-Second Step: In a bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla; set aside and discard any excess liquid. Slice rhubarb into 1/2-inch pieces, chop strawberries. Toss gently. Let sit 15-30 minutes; fruits release juice. Drain it off to avoid soggy crust. This step nails the strawberry rhubarb pie filling ratio and tips for perfect thickness. GF? No change needed here.

3-Third Step: Preheat oven to 400°F (200°C). Position rack in lower third. Line a baking sheet with foil for catches. Hot start crisps the bottom crust fast.

4-Fourth Step: Roll out one dough disc to about 12 inches and fit into a 9-inch pie pan. Drape gently, trim overhang to 1/2 inch. Refrigerate 30 minutes. Cold dough fights shrinkage. For easy pie recipe vibes, flour your surface lightly.

5-Fifth Step: Spoon the filling into the crust (leave behind any excess liquid) and dot with the 2 tablespoons of butter. Mound slightly in center. Those butter bits melt into richness. Low sugar version? Filling still works great.

6-Sixth Step: Roll out second dough disc, cut into strips, and weave a lattice over the filling. Trim and seal edges. About 1/2-inch wide strips, 8-10 of them. Weave over-under for that classic strawberry rhubarb pie with lattice crust look. Pinch edges, crimp. Mini pies? Use ramekins, adjust strips.

7-Seventh Step: Brush the top crust with the egg + milk wash and sprinkle coarse sugar if desired. This creates the glossy, tangy glaze effect as it bakes. Plant milk for vegan.

8-Eighth Step: Place pie on a baking sheet and bake 20 minutes at 400°F (200°C). Juices start bubbling. Rotate halfway for even browning.

9-Ninth Step: Reduce oven to 350°F (175°C), shield the crust edges, and bake another 30 35 minutes until the filling bubbles and crust is golden. Foil ring prevents burning. Peek for that perfect golden hue.

10-Tenth Step: Cool at room temperature about 3 hours to let the filling set before slicing. Patience here prevents runny slices. Smells amazing, I know!

11-Final Step: Finishing touches and serving. Slice warm with vanilla ice cream. Store leftovers covered in fridge up to 5 days. For gatherings, make ahead and freeze unbaked.

Last Step:

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Notes

🥧 Use nearly equal parts rhubarb and strawberries to balance tartness and sweetness for the perfect flavor profile
🍓 Fresh fruit is preferred; if using frozen, thaw fully and drain well to avoid excess moisture that can make the crust soggy
🔥 Shield crust edges after the first bake period with foil or a pie shield to prevent over-browning while the filling cooks through

• Author: Brandi Oshea
• Prep Time: 3 hours
• Cooling time: 3 hours
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 28
• Sodium: 220
• Fat: 16
• Saturated Fat: 8
• Unsaturated Fat: 6
• Trans Fat: 0.5
• Carbohydrates: 52
• Fiber: 3
• Protein: 3
• Cholesterol: 35