For a richer flavor, consider using brown butter in the filling. If the crust starts to brown too quickly, tent the pie loosely with foil. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Summer Strawberry Rhubarb Pie
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS60
Experience the quintessential taste of summer with this Strawberry Rhubarb Pie. A symphony of sweet strawberries and tart rhubarb nestled beneath a golden, intricately woven lattice crust. Each bite evokes memories of sun-drenched days and the simple pleasures of homemade goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol11 mg
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Fiber3 g
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Protein4 g
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Saturated Fat7 g
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Sodium266 mg
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Sugar29 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450 degrees F (230 degrees C). (5 minutes)
02
StepHalve pie dough. On a floured surface, roll out half of the pastry dough into a circle to fit a 9-inch pie plate; gently place it in the pie plate. Roll the remaining half into a 10-inch circle; set aside for the lattice crust. (20 minutes)
03
StepIn a large bowl, combine the hulled strawberries, diced rhubarb, 1 cup of sugar, all-purpose flour, diced butter, and ground nutmeg. Gently mix until well combined. Pour the mixture into the prepared bottom crust. (10 minutes)
04
StepIn a small bowl, mix together 1 tablespoon of sugar and ground cinnamon; set aside for sprinkling on the lattice crust. (2 minutes)
05
StepCut the top crust into ¾-inch wide strips (a scalloped pastry cutter adds a nice touch). Moisten the rim of the bottom crust with water. Create the lattice by laying strips across the pie, weaving them in an over-and-under pattern. Press the lattice strips onto the bottom crust edge to seal; trim any excess dough neatly. (30 minutes)
06
StepBake in the preheated oven for 10 minutes. Then, reduce the heat to 375 degrees F (190 degrees C). Remove the pie from the oven and sprinkle the cinnamon-sugar mixture evenly over the lattice crust. Return to the oven and bake until the crust is golden brown and the filling is bubbling, approximately 30 minutes more. (40 minutes)
07
StepLet the pie cool completely on a wire rack before slicing and serving. (2 hours)
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Trudie Daugherty
Jun 26, 2025Sarah: This pie was a huge hit at our family gathering! The lattice crust looked beautiful, and the filling was the perfect balance of sweet and tart.
Vicenta Kub
Jun 24, 2025Emily: I added a pinch of ground ginger to the filling, and it gave the pie a lovely warmth. Will definitely make this again!
Claud Bogisich
May 20, 2025Michael: My rhubarb was a bit more tart than usual, so I added an extra 1/4 cup of sugar to the filling. It was delicious!
Mckenzie Simonis
Apr 20, 2025Jessica: Letting the pie cool completely is key! I tried to cut it too soon, and the filling was a bit runny. Still tasted great, though!
Linda Quigley
Apr 4, 2025Karen: I made this for a bake sale, and it sold out in minutes. Everyone loved it!
Lorenz Yundt
Feb 22, 2025Olivia: Such a classic and comforting pie. My grandma used to make something similar, and this recipe brought back so many memories.
Arely Leffler
Feb 5, 2025James: Easy to follow and the results are amazing!
Michele Cremin
Jan 30, 2025Brian: The nutmeg adds such a nice touch. Don't skip it!
Mollie Reynolds
Jan 27, 2025Ashley: I used a pre-made pie crust to save time, and it still turned out amazing. This is my new go-to summer pie recipe.
Mackenzie Predovic
Oct 2, 2024David: I've never made a lattice pie crust before, but the instructions were so clear that it turned out perfectly on my first try. Thanks!