There’s something so comforting about a warm slice of strawberry rhubarb pie fresh from the oven. The combination of sweet strawberries and tart rhubarb makes my taste buds dance every time! Plus, the lattice top just makes it look like a pie from a storybook.
Solves soggy crust, runny filling, overly tart flavor, and weak lattice with a sturdy crust method, starch-thickened filling, and precise bake timing.
I used to struggle with making fruit pies, especially when they turned out runny. It could be so frustrating. But I’ve figured out some tricks with this recipe that really help. Now I can whip up a pie without worrying about it being a soupy mess!
This recipe is simple enough to prep in about 30 minutes, and after a 55-minute bake, you’ll have a stunning dessert ready to go. The secret lies in letting the fruit release some moisture before baking, which keeps the filling from getting too runny.
If you love fruity desserts, you might also enjoy making an nectarine pie! If you try it out, let me know how it turns out.
Why You Will Love This Recipe
- Sweet and Tart Flavor : This pie nails the sweet and tart combo, with strawberries and rhubarb playing off each other beautifully, making each bite refreshing and satisfying.
- Perfect Texture : The techniques in this recipe make sure the crust stays crispy and the filling isn’t runny, giving you that perfect slice every time.
- Convenience : You can whip it up ahead of time and even freeze it, so it’s ready when you need a dessert without any last-minute stress.
- Storage Solutions : It keeps well at room temperature for a couple of days, and you can pop it in the fridge if you want it to last even longer.
Delicious Strawberry Rhubarb Lattice Pie
- Prep Time: 30 minutes
- Cool Time: 0
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious lattice top strawberry rhubarb pie with a sweet and tart filling perfect for summer desserts.
Ingredients
- 1 Double pie crust
- 1 1/4 pounds rhubarb, trimmed and cut into 1/2 inch pieces
- 1 pound strawberries, stems removed and sliced
- 2/3 cup white granulated sugar, divided
- 1/3 cup brown sugar, packed
- 3 tablespoons tapioca starch
- 1/41/2 teaspoon salt
- 11/2 teaspoon orange zest
- 21/2 teaspoons orange juice
- 11/2 teaspoon vanilla extract
- 3 tablespoons butter
- 1 large egg
- 1 tablespoon milk
- Sugar for topping, such as demerara or turbinado
- 1/41/2 teaspoon salt
Instructions
- Preheat & Prepare Filling: Start by preheating your oven to 425 degrees F. While that heats up, toss your fresh strawberries and rhubarb together with 2/3 cup of white sugar in a bowl until everything’s evenly coated. The sweet and tart aroma will fill your kitchen, just right for pie-making. Be careful not to overmix, or you will mush the fruit too much.
- Prepare Pie Crust: Roll out your gluten-free pie crust on a floured surface until it is nice and thin. It should feel smooth between your hands, and that classic buttery aroma should hit you. Make sure not to tear it as patches can mess with your bake time and texture later.
- Fill the Pie: Carefully pour the fruit mixture into the pie crust, making sure to distribute the fruits evenly. You should see vibrant colors peeking through, promising a tasty filling. Avoid packing it in too tightly; if it is too full, it might bubble over during baking.
- Create Lattice Topping: Cut out strips of pie dough and lay them over the pie in a lattice pattern. This looks stunning and allows steam to escape. Make sure to weave the strips without breaking them, as they need to stay intact to hold the filling during baking.
- Bake & Set Timer: Place the pie in your preheated oven and set your timer for 25 minutes. You will start smelling that sweet pie aroma soon, and the edges should begin to brown slightly. Keep an eye on it; if it is getting too dark, cover the edges with foil to prevent burning.
- Cool Before Slicing: Once baked, let your pie cool for at least two to three hours. The filling will thicken up beautifully as it cools. It might be tempting to slice right away, but waiting will save you from a messy first slice, trust me!
Notes
- Storage Tips: Cover and store at room temperature for up to 2 days, or refrigerate for 4-5 days. The pie also freezes well for up to 3 months.
- Expert Tips: If your pie filling tends to be runny, reserving some sugar until just before baking can help maintain the right consistency.
- When it comes to cooling, letting the pie sit for 2-3 hours is crucial for allowing it to set without becoming too soft.
- For easily cutting your dough strips, using a pizza cutter will make the process quicker and neater.
- If the crust darkens too quickly during baking, covering the edges with foil can help protect them while the filling cooks through.
- For preventing spills in the oven, preheating a baking sheet to catch any overflow during baking will save you from extra cleanup.
- Reheating Instructions: Preheat your oven to 350 degrees F and warm the pie for about 15-20 minutes to regain its freshness and integrity.
- Serving Suggestions: Serve with vanilla ice cream for a classic pairing. Top with whipped cream and a sprinkle of zest. Pair with a light summer salad for balanced contrast.
- Recipe Variations: Use blackberries instead of strawberries for a different flavor. Add a crumb topping instead of a lattice crust. Incorporate spices like cinnamon or nutmeg for added warmth.
- Ingredient Notes: For the best fruit, choose fresh strawberries and rhubarb that are bright and firm. Substitute tapioca starch with corn starch for a less cloudy look. Lemon can replace orange in the recipe if desired. Butter is optional for additional flavor and fat.
Nutrition
- Serving Size: 1 slice
- Calories: 376
- Sugar: 29g
- Sodium: 286mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 11mg
Recipe Tips
- If your pie filling tends to be runny, reserving some sugar until just before baking can help maintain the right consistency.
- When it comes to cooling, letting the pie sit for 2-3 hours is crucial for allowing it to set without becoming too soft.
- For easily cutting your dough strips, using a pizza cutter will make the process quicker and neater.
- If the crust darkens too quickly during baking, covering the edges with foil can help protect them while the filling cooks through.
- For preventing spills in the oven, preheating a baking sheet to catch any overflow during baking will save you from extra cleanup.
Serving Suggestions
Serve slices of strawberry rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream. A light summer salad can complement the pie for a refreshing contrast during warm days.
This pie can serve as a base for other desserts like trifle or a parfait with yogurt and fruit. It can also be used to make a fruit sauce for drizzling over grilled meats or pancakes.
Consider adding a drizzle of lemon glaze or a sprinkle of lemon zest for extra brightness. A side of berry sauce can enhance the overall experience when serving this pie.
Recipe variations
- You can use peaches instead of strawberries for a sweeter twist, or try using raspberries for a more tart flavor.
- Add ½ teaspoon of ground cinnamon or ¼ teaspoon of fresh nutmeg to the filling for a cozy aroma.
- Either choose to create a crumble topping with oats and butter, or incorporate a thin layer of almond paste as a base under the crust.
- If you’re scaling the recipe, use 2 ½ pounds of fruit for a deeper pie and 1 ⅓ cups of sugar for added sweetness.
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How to Store?
To keep your strawberry rhubarb pie fresh, follow these storage tips:
Room Temperature: Cover the pie with plastic wrap and store it at room temperature for up to 2 days.
Refrigeration: Keep the pie covered in an airtight container in the fridge for up to 5 days.
Freezing: Wrap the pie tightly in aluminum foil, then place it in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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