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A strawberry rhubarb pie in a pie pan with one slice removed.

Strawberry Rhubarb Pie

The best spring dessert recipe, if you ask me, this lattice-topped Strawberry Rhubarb Pie is exploding with sweet-tart flavor. Learn how to make Strawberry Rhubarb Pie filling, plus I'll coach you through how to make lattice crust that's worthy of a cookbook cover.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Fruit resting time 1 hour
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 349kcal



  • In a large bowl, add rhubarb, strawberries, and 1 cup of sugar and toss to combine. Let sit at room temperature until the fruit releases its juices, about 1 hour. 
  • Meanwhile, line a 9-inch pie plate with 1 pie crust, letting the excess dough hang over the edge. Cover with plastic wrap and refrigerate while the fruit rests.
  • Using a pizza wheel or pastry wheel, cut the second pie crust into even strips for a lattice top, about 1/2-inch to 3/4-inch wide strips. Refrigerate while assembling the pie.
  • Adjust an oven rack to the lowest position and preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
  • Drain fruit well reserving 1/4 cup of juice. In a large bowl, add fruit, reserved fruit, cornstarch, orange zest, vanilla, and salt and toss to combine. Taste fruit and add more sugar to taste if desired.
  • Pour fruit into prepared pie crust, mounding it in the middle. Lay 4 to 7 parallel strips of pie crust about 1/2-inch apart to form the first layer of lattice. Fold back every other strip.
  • Place one long strip of pie crust perpendicular across all parallel strips. Unfold the folded parallel strips over the perpendicular strip. 
  • Fold back parallel strips running under perpendicular strip. Lay another perpendicular strip next to the first, about 1/2-inch apart. Unfold the folded parallel strips over the perpendicular strip.
  • Continue adding perpendicular strips, folding back the parallel strips then unfolding, until the entire top of the pie crust is covered with lattice. Crimp the strips to the lower crust to seal the edges. 
  • In a small bowl, beat egg and milk. Brush on crust and sprinkle with remaining 1 tablespoon sugar.
  • Set pie on baking sheet place in oven. Bake until the top crust is golden, about 25 minutes.
  • Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. 
  • Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature. 


  1. Rhubarb: Technically a vegetable, although often used in sweet formats more common for fruits, fresh rhubarb is in season and at its best in April, May, and June in most parts of America.
  2. Strawberries: Conveniently, the seasons for these two garden goodies overlap. Fresh strawberries are in season and hit their peak in May, June, and July. For this pie recipe, you'll need 20 ounces, or about 2 1/2 cups. Remove the stem and the hull before proceeding.
  3. Pie crusts: Purchased refrigerated crusts are A-OK, but if you have a few extra minutes, I highly recommend making homemade pie crusts.
  4. Cornstarch: Sometimes, the juiciest fruit pie can get out of hand. The cornstarch in this pie recipe helps rein in the liquid.
  5. Orange zest: A teaspoon of zest is all you need to really perk up the flavors and bring another level of freshness to this homemade pie recipe. 
  6. Yield: My Strawberry Rhubarb Pie recipe creates one 9-inch pie, which I usually slice into 8 generous pieces.
  7. Storage: Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  8. Freezer: Let the fully-cooked pie cool completely, then transfer the unwrapped Strawberry Rhubarb Pie to the freezer on a flat surface. Allow to freeze until solid. Wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven until warm.


Calories: 349kcal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 187mg | Potassium: 406mg | Fiber: 4g | Sugar: 29g | Vitamin A: 129IU | Vitamin C: 49mg | Calcium: 98mg | Iron: 2mg