Strawberry Rhubarb Lattice Pie

This easy Strawberry Rhubarb Pie is made with a homemade all-butter pie crust and three full pounds of fruit. It’s a simple pie recipe that lets the fresh rhubarb and strawberry really shine!

About this Strawberry Rhubarb Pie

There’s nothing worse than slicing into a fruit pie, only to discover that the filling is skimpy on the fruit — that’s not the case with this spectacular strawberry and rhubarb pie recipe! 

There’s just 1 cup of sugar in the pie filling; enough to offset the sour rhubarb, but not so much that the flavor of the already sweet strawberries gets lost. 

To infuse the filling with even more flavor, I added both orange zest and lemon zest. The pie doesn’t wind up tasting of either citrus fruit, but the zests give the strawberry rhubarb filling a more nuanced flavor that will have friends and family begging you to share the recipe with them! 

The filling is baked in my favorite all-butter pie crust. It’s a 5-ingredient recipe that can be prepared in advance and comes out perfectly light and flaky every time. 

Take advantage of rhubarb season while it lasts by making this crowd-favorite strawberry rhubarb pie! It’s easy to make, and I rarely have leftovers when I take it to dinner parties and barbecues! 

Kitchen Equipment You’ll Need 

Making homemade fruit pies is fairly straightforward, but it helps to have the following tools on hand: 

• Food Processor (or Pastry Cutter and Large Bowl) – For making the butter pie crust. 
• Measuring Cups and Spoons – Needed for both the crust and filling. 
• Plastic Wrap – The pie dough must be wrapped before being chilled. 
• Rolling Pin – For rolling out the pie dough. 
• Pie Dish – You’ll need a standard 9-inch pie plate for this recipe. Do not use a deep dish pie plate. 
• Pastry Mat with Measurements — Makes it easier to roll the pie dough out to 12-inch circles by eliminating the guesswork on your part! 
• Cutting Board and Knife — For chopping the rhubarb and strawberries. 
• Microplane — To zest the orange and lemon. 

Pie Ingredients 

This recipe has two components: the all-butter pie crust and the strawberry rhubarb pie filling. 

For the pie crust:

• All-Purpose Flour
• Unsalted Butter
• Salt 
• Granulated Sugar
• Ice Water
• Egg White (here’s how to separate eggs) 
• Turbinado Sugar (for topping the pie) 

For the strawberry rhubarb filling: 

• Salted Butter
• Rhubarb
• Granulated Sugar 
• Minute Tapioca (sometimes called ‘instant tapioca’)
• Strawberries 
• Vanilla Extract
• Orange Zest
• Lemon Zest 

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make a Strawberry Rhubarb Pie 

Below is an overview of the pie-making process, with some key tips and tricks for success. 

Please note that I’ve provided detailed instructions in the recipe card at the end of the post on how to roll out the pie crust and create the lattice topping. 

Step 1: Make the Pie Dough

1. Cut the butter into cubes and then freeze for 30 minutes to harden. 
2. Sift the flour, salt, and sugar before adding the mixture to the bowl of a food processor. 
3. Add the butter. Pulse to create coarse crumbs. 
4. Add the ice water. You’re looking for a crumbly dough to form. 
5. Turn the dough onto a floured surface. Divide into two pieces, then cover with plastic wrap and chill. 

If you don’t own a food processor, you can also cut butter into flour using a fork or pastry cutter and some upper body strength!

Step 2: Make the Fruit Filling 

1. Add the chopped rhubarb and a little sugar to a buttered skillet. Cook for about 5 minutes over medium-high heat, then let cool. 
2. In a bowl, combine the strawberries, vanilla extract, orange zest, and lemon zest. Add the instant tapioca and remaining sugar, followed by the cooled rhubarb. 

Step 3: Assemble the Pie 

1. Roll out one of the chilled discs of pie dough into a 12-inch circle. 
2. Transfer to a pie plate and trim the excess dough from the edges. 
3. Turn the strawberry rhubarb pie filling into the bottom crust. 
4. Roll out the second disc of pie dough and make a lattice crust. (Detailed instructions have been listed in the recipe card at the end of this post.) 
5. Seal the edges, then brush the lattice top with an egg white wash and sprinkle with turbinado sugar. 

Love the look of lattice pies but don’t think you have the skill to create such a beautiful design? Think again! Follow these easy instructions to learn How to Make a Lattice Pie Crust in no time! 

Step 4: Bake the Pie 

1. While the oven preheats, place the assembled pie in the fridge. You want the pie crust to be super cold!  
2. Place the oven rack on the lowest position in the oven. Preheat the oven to 500ºF. 
3. Once preheated, lower the temperature to 425ºF. Immediately place the pie in the oven (I put the pie plate on a baking sheet to catch any drips). 
4. Bake for 25 minutes, then rotate the pie and decrease the temperature to 375ºF. Bake for an additional 30 minutes. 
5. Let cool on a wire rack for at least 4 hours before slicing. 

It’s easier to remove the first slice of pie from the plate if you cut the first piece and then cut the second before removing the first.

Serving Suggestions 

We love pairing the rhubarb strawberry pie with a scoop of ice cream or a dollop of whipped cream. 

You can take things up a notch by swapping out the classic vanilla ice cream with a scoop of no-churn strawberry rhubarb frozen yogurt. 

If you’re making this dessert in advance, you might want to prepare a batch of stabilized whipped cream. It stays light and fluffy for about 3 days (whereas regular whipped cream deflates in a matter of hours) and is a great make-ahead option. 

Make-Ahead Instructions 

You can assemble and bake the entire pie in advance, or you can prepare elements of this easy recipe ahead of time. 

• Pie Dough — Raw pie dough can be wrapped in plastic wrap and refrigerated for up to 3 days. You can also freeze pie dough for up to 3 months. 
• Rhubarb and Strawberries — Wash, cut, and dry the rhubarb and strawberries up to 48 hours in advance. Refrigerate in a paper towel-lined airtight container or zip-top bag. 
• Entire Pie — Can be assembled and baked the morning of the day you plan to serve it,  or even a full day in advance (since it needs to cool at least 4 hours).

Pie Making FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can I use frozen strawberries?

I have not tested this pie recipe using frozen strawberries. Frozen fruit often releases a lot more moisture than fresh, so you may need to use more minute tapioca than the recipe calls for. 

Can I use frozen rhubarb? 

Yes, frozen rhubarb may be used to make the fruit pie filling, but it must be thawed and sauteed as instructed to release the extra moisture. 

Can the minute tapioca be substituted? 

Minute tapioca is made by finely grinding cassava (a type of root vegetable) and is what thickens the pie filling and makes it super glossy. If you can’t find minute tapioca where you live, it should be alright to replace it with an equal amount of arrowroot starch.

Is minute tapioca the same as tapioca starch?  

They’re very similar products, but tapioca starch (sometimes called ‘tapioca flour’) is much stronger than minute tapioca. Use HALF as much tapioca starch as minute tapioca, if that’s all you have on hand. 

Can I do a different top for the pie? 

Yes, you don’t have to make a lattice top for this strawberry rhubarb pie! 

You can also top the pie with a full crust. Just make sure to cut slits in the top so the steam can escape. 

Alternatively, you can make a strawberry rhubarb pie with a crumble topping. Follow the instructions in my cranberry apple pie recipe for making a crumble pie topping. 

Storage Instructions 

Fruit pies can safely sit out at room temperature for up to 2 days. After that point, the pie needs to be wrapped tightly and refrigerated — it will last up to 3 more days in the fridge. 

Can the Pie Be Frozen? 

The baked pie can be frozen for up to 3 months. To freeze the entire pie, let it cool for at least 4 hours before wrapping in both plastic wrap and aluminum foil. 

To freeze individual slices, place them on a parchment paper-lined baking sheet. Freeze for 1 hour, or until hard. Wrap in plastic wrap and seal in a freezer bag. 

When ready to eat, thaw overnight in the fridge. 

Try This Easy Strawberry Rhubarb Pie Recipe at Home! 

Next time you’re looking for a simple strawberry and rhubarb pie recipe, give this version a try! 

Did you love how much fruit was used in the pie filling? Leave a comment below and give it a review for others to see what you thought of it!

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your strawberry rhubarb lattice pie! 

More Easy Rhubarb Desserts: 

Panna cotta is a simple, yet fancy, dessert. In this Vanilla Bean Panna Cotta recipe, it is flavored with vanilla and a hint of lemon and topped with fresh strawberry rhubarb compote.

This Lemon Curd Tart with strawberry rhubarb compote is the perfect dessert when you need something special. It requires some assembly, but looks so elegant!

This Sour Cream Rhubarb Coffee Cake with Crumb Topping is so easy to make. This Rhubarb Cake recipe is a delicious, seasonal spring coffee cake featuring rhubarb and a crumb topping.

This streusel-topped Buckle Cake is studded with fresh raspberries and rhubarb for a delicious summer treat. A quick rhubarb and berry buckle is just the treat when you get home from berry picking!

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