Strawberry Rhubarb Pie ( A Love Letter to Summer)
Why You’ll Love This Strawberry Rhubarb Pie
Sweet-tart filling: Juicy strawberries and bright rhubarb create that classic sweet-tart balance.
Warm and citrusy: Cinnamon, vanilla, orange extract, and lemon juice add a little extra depth.
Buttery lattice crust: This homemade crust is tender, buttery, and sturdy enough to hold all that juicy filling.
Beautifully rustic: A lattice top makes this pie feel special, with leaf cutouts for that wow factor.
The best of late summer: It’s a delicious way to use the last of the strawberries and rhubarb before the seasons change.
Summer in the PNW is short, so I’m always a little reluctant to let it go.
By the end of September, the pumpkins are out, and everyone is ready for fall, but the garden and farmers market still have a little summer left to give. The strawberries are ripe, the rhubarb is still growing, and there’s no reason not to make one more pie.
This strawberry rhubarb pie is my way of savoring what’s still here. Sweet strawberries, tart rhubarb, a little cinnamon and citrus, all tucked into a buttery lattice crust.
There will be plenty of time for rainy days and cozy sweaters. For now, I’m having one more slice of summer.
Ingredients
Lattice Pie Crust
1/2 cup + 4 tbsp (170g) cold unsalted butter, cubed
2 cups (250g) all-purpose flour
4 tbsp (50g) granulated sugar
1/4 tsp salt
6 tbsp (90ml) ice water, plus more if needed
Strawberry Rhubarb Filling
3 1/2 cups rhubarb, sliced into 1/2-inch pieces
2 cups fresh strawberries, chopped
1/3 cup (67g) packed light brown sugar
1/3 cup (67g) granulated sugar
3 tbsp quick tapioca
1 tbsp all-purpose flour
1/4 tsp salt
1 tsp lemon juice
1 tsp vanilla extract
1/4 tsp orange extract
1/2 tsp cinnamon
Egg Wash
1 large egg
1 tbsp milk
Instructions
Make the Pie Crust
1. Mix the dry ingredients: Add flour, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
2. Cut in the butter: Add the cold, cubed butter and mix on low for about 30 seconds, or until the mixture forms large, coarse crumbs. You should still see pieces of butter throughout the dough.
3. Add the water: Add the ice water 1 tablespoon at a time, mixing on low until the dough starts to come together. The dough won't form a ball, but it should hold together when you squeeze a small piece between your fingers. If it's too dry, add a little more water, one teaspoon at a time.
4. Chill the dough: Turn the dough onto a lightly floured work surface and divide it into two pieces, with one piece about twice the size of the other. Shape each into a disk, wrap, and refrigerate for at least 1 hour or up to 24 hours.
5. Roll the bottom crust: Let the larger disk sit at room temperature for about 15 minutes. Roll it out on a lightly floured surface into a roughly 12-inch circle, about 1/8-inch thick. Lift and turn the dough as you roll to keep it from sticking.
6. Transfer to the pan: Carefully transfer the dough to a 10-inch glass pie pan, leaving about 1 inch of overhang around the edges. Gently press the dough into the bottom and sides of the pan.
Make the Filling
7. Combine the fruit: Add the rhubarb, strawberries, brown sugar, granulated sugar, quick tapioca, flour, salt, lemon juice, vanilla, orange extract, and cinnamon to a large bowl. Stir gently until the fruit is evenly coated.
8. Fill the crust: Pour the strawberry-rhubarb mixture into the prepared pie crust and spread it into an even layer.
Make the Lattice
9. Roll the dough: Let the smaller disk sit at room temperature for about 15 minutes, then roll it into a 10–11-inch circle, about 1/8-inch thick.
10. Cut the strips: Using a sharp knife or pastry wheel, cut the dough into strips about 3/4-inch wide. You should have enough strips to create a full lattice across the pie.
11. Create the lattice: Lay half of the strips across the pie, spacing them evenly. Fold back every other strip, then lay a new strip perpendicular to the first set. Unfold the strips, then repeat with the alternating strips until you've woven the lattice across the entire pie. Leave the strips slightly overhanging the edge.
12. Seal the edges: Trim any excess dough, then gently press the lattice and bottom crust together around the edge. Using your index fingers at a slight angle, pinch the dough together at 1/2- to 1-inch intervals to create a simple crimped edge.
13. Vent the pie: If needed, gently poke a few small openings in the exposed crust with a fork to help steam escape. The lattice will already provide plenty of ventilation across the top.
Bake the Pie
14. Preheat the oven: Preheat your oven to 400°F.
15. Start baking: Brush the lattice and edges with the egg wash. Bake for 15 minutes, or until the edges of the crust begin to brown.
16. Reduce the heat: If the edges are browning quickly, place a pie ring over the crust to protect it. Reduce the oven temperature to 350°F and continue baking for 40–45 minutes, or until the filling is bubbling and the crust is deeply golden.
17. Keep an eye on the crust: If the crust starts getting too brown before the filling is done, put the pie ring back on. You can use aluminum foil in a pinch, but honestly, get yourself a pie ring. It’s so much easier.
18. Cool before slicing: Let the pie cool completely before slicing so the filling has time to set.
Watch the video 👇
