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The Absolute Best Strawberry Rhubarb Pie with Flaky Crust

A classic strawberry rhubarb pie with a perfectly flaky crust and a sweet-tart filling. This pie is sure to be a crowd-pleaser!
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks unsalted butter very cold and cubed
  • 0.5 cup ice water plus more if needed
Filling
  • 4 cups fresh rhubarb chopped into 1-inch pieces
  • 4 cups fresh strawberries hulled and halved or quartered
  • 1.5 cups granulated sugar adjust based on fruit tartness
  • 0.25 cup cornstarch secret for no runny filling
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Topping
  • 1 large egg beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Method
 

  1. Prepare the Pie Crust: Whisk flour and salt. Cut in butter until coarse crumbs form. Add ice water until dough comes together. Chill for 1 hour.
  2. Prepare the Filling: Combine rhubarb and strawberries. Whisk sugar and cornstarch, then pour over fruit. Add lemon juice and vanilla. Let sit for 15 minutes.
  3. Assemble the Bottom Crust: Roll out dough, transfer to pie plate, trim edges, and chill.
  4. Create the Lattice Top: Roll out dough, cut into strips, weave over filling, trim, and crimp edges.
  5. Prevent Runny Filling: Drain excess liquid from fruit before pouring into crust.
  6. Bake the Pie: Brush with egg wash, sprinkle with sugar. Bake at 400F for 20 minutes, then reduce to 375F and bake for 40-50 minutes.
  7. Cool Completely: Let the pie cool on a wire rack for at least 4 hours before slicing.

Notes

For best results, use very cold butter and ice water when making the pie crust. This will help create a flaky texture.