Strawberry Rhubarb Pie Recipe (Flaky Lattice Crust)

This strawberry rhubarb pie recipe brings together sweet strawberries and tart rhubarb beneath a flaky golden lattice crust. The filling is bright, juicy and balanced with lemon and just enough cornstarch to help each slice hold its shape after cooling. The fruit is the focus—no artificial pie filling required.

For the most reliable results, weigh the fruit after trimming, slice the rhubarb evenly, and let the finished pie cool for at least four hours. Hot fruit pie filling will be runny even when baked correctly.

Recipe at a Glance

• Yield: one 9-inch (23 cm) pie, approximately 8 slices
• Preparation: about 35 minutes if using prepared chilled pie dough
• Dough and filling chilling: about 20 minutes before baking
• Baking: 20 minutes at 425°F (220°C), then 40–50 minutes at 375°F (190°C)
• Cooling before slicing: at least 4 hours
• Total elapsed time: about 6 hours, including cooling
• Equipment: 9-inch pie dish, mixing bowls, rolling pin, pastry brush, rimmed baking sheet

Ingredients

For the double crust

• 2 chilled unbaked 9-inch pie crust discs, homemade or store-bought, enough for a bottom and lattice top
• 1 tablespoon (15 ml) milk or 1 beaten egg mixed with 1 tablespoon water, for brushing the lattice (optional)
• 1 tablespoon coarse sugar for topping (optional)

For the strawberry rhubarb filling

• 3 cups (about 375 g) hulled and halved or quartered strawberries
• 3 cups (about 360 g) sliced rhubarb stalks, cut into ½-inch (1 cm) pieces
• ¾ cup (150 g) granulated sugar; adjust only after considering the fruit’s tartness
• ⅓ cup (about 40 g) cornstarch
• 1 tablespoon (15 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt

Important rhubarb safety note: Use only the edible stalks. Remove and discard rhubarb leaves; they are not edible. Fresh or fully thawed and well-drained frozen fruit can work, but the moisture content affects thickening and baking time.

How to Make Strawberry Rhubarb Pie

1. Prepare the pie dough

Keep the two pie crust discs cold. Roll one on a lightly floured surface to a roughly 12-inch (30 cm) round and carefully fit it into a standard 9-inch pie dish. Leave a small overhang, then refrigerate while preparing the filling. Roll the second disc and cut into strips for the lattice; refrigerate the strips as well.

2. Mix the fruit filling

In a large bowl, combine the strawberries, sliced rhubarb, sugar, cornstarch and salt. Toss gently until the fruit is evenly coated, then stir in lemon juice and vanilla. Let stand for 5 minutes while the oven heats, but do not leave the filling for a long period before assembling or the fruit may release excessive liquid.

3. Fill and weave the lattice

Set the oven to 425°F (220°C) with a rack in the lower third. Spoon the fruit mixture and any syrup into the chilled bottom crust. Lay chilled dough strips in alternating directions, lifting every other strip to weave a lattice. Trim excess dough, fold the bottom edge over the lattice ends and crimp to seal. Keep openings between strips so steam can escape.

4. Chill and finish the crust

Chill the assembled pie for about 20 minutes to firm the dough. Brush the lattice lightly with milk or the beaten egg mixture, then sprinkle with coarse sugar if using. Place the pie dish on a rimmed baking sheet to catch bubbling fruit juices.

5. Bake at two temperatures

Bake at 425°F (220°C) for 20 minutes. Without removing the pie from the oven, reduce the temperature to 375°F (190°C) and continue baking for approximately 40–50 minutes. The crust should be deep golden and the filling should bubble thickly through the center of the lattice, not just at the edges. If the edges brown too soon, cover loosely with foil or a pie shield.

6. Cool completely

Move the pie to a wire rack and cool for at least 4 hours before slicing. The cornstarch-thickened fruit filling continues to set as it cools. Cutting while warm causes the juices to run, even when the pie has baked long enough.

How to Avoid a Runny Strawberry Rhubarb Pie

• Weigh strawberries and rhubarb after trimming rather than filling measuring cups with differently sized chunks.
• Use the listed amount of cornstarch and toss thoroughly so there are no dry white pockets.
• Bake until bubbling occurs in the center, the best visual clue that the thickener has heated through.
• Cool for several hours before cutting.
• Frozen fruit often releases more liquid. Thaw, drain carefully, and expect the texture to vary; do not assume identical baking time.

Fresh vs. Frozen Strawberries and Rhubarb

Fresh, in-season produce gives the most consistent amount of moisture. Frozen rhubarb can work if thawed and thoroughly drained; frozen strawberries may be softer after thawing. If using frozen fruit, measure by weight, drain excess liquid and check for bubbling at the center. A pie with very watery fruit may require adjustments beyond this base formula.

Crust Choices and Baking Tips

A homemade all-butter crust gives crisp flaky layers when kept cold. If you are new to pie dough, review our homemade apple pie filling guide for another fruit-pie component. You can also use two refrigerated dough discs to make this recipe more approachable. Do not stretch the bottom crust into the dish; it can shrink while baking.

Serving, Storage and Freezing

Serve the cooled pie as it is, or add vanilla ice cream or a spoonful of whipped cream. Once the pie is completely cool, cover and refrigerate leftovers for up to about 4 days. Let individual slices come toward room temperature or warm briefly before serving. Freeze well-wrapped baked slices for up to 2 months for best texture; thaw in the refrigerator. For an alternative fruit dessert, see our apple crisp with oats.

Frequently Asked Questions

Why is my filling still watery?

The most common reasons are underbaking, fruit that released extra juice, or slicing before the filling cools. Look for thick bubbling in the center of the pie and give the pie at least four hours to set.

Do I need to peel rhubarb?

Usually not when the stalks are fresh and tender. Remove any especially tough strings from older, thick stalks and always discard the leaves.

Can I make the pie one day ahead?

Yes. Baking the pie the previous day gives the filling time to set. Cool it completely, cover and refrigerate it, then serve chilled or allow it to lose a little of its refrigerator chill before slicing.

Can I omit the lattice?

You can use a full top crust instead. Cut generous steam vents, seal the edges carefully and follow the same visual cues for thorough baking.

Recipe Notes and References

This recipe is an editorial formulation, not independently kitchen-tested by SugerBakes. The fruit-to-thickener balance and pie-baking approach were cross-checked against the approaches in King Arthur Baking’s strawberry rhubarb pie and Sally’s Baking strawberry rhubarb pie. Individual ovens and fruit moisture levels vary. No ratings, nutrition totals or claims of a tested result have been invented.