Description
Classic strawberry rhubarb pie with a flaky golden lattice crust and a perfectly balanced sweet and tart filling.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 3 cups fresh strawberries, sliced
- 3 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten for egg wash
Instructions
- In a bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water gradually until dough comes together. Divide into two discs and chill for 1 hour.
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.
- Roll out one disc of dough and fit into a 9 inch pie dish.
- Pour filling into crust.
- Roll out second disc and cut into strips. Arrange lattice over filling and crimp edges.
- Brush top with beaten egg.
- Bake for 20 minutes, then reduce heat to 350 degrees Fahrenheit and bake 35 to 40 minutes until golden and bubbly.
- Cool completely for at least 3 hours before slicing.
Notes
- Let pie cool fully to allow filling to set.
- Cover crust edges with foil if browning too quickly.
- Use fresh, firm fruit for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry rhubarb pie, classic fruit pie, lattice crust pie, spring dessert recipe, homemade pie recipe