Old-Fashioned Strawberry Rhubarb Pie with Lattice Crust

Old-fashioned strawberry rhubarb pie with golden lattice crust

Molly

Old-Fashioned Strawberry Rhubarb Pie with Lattice Crust

A classic sweet-tart pie made with strawberries and rhubarb baked in a flaky crust with a traditional lattice top.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

1 double pie crust for 9-inch pie

Filling

3 cups rhubarb chopped
2½ cups strawberries sliced
1 cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt

Egg wash

1 egg
1 tbsp water

Classic strawberry rhubarb pies combine sweet strawberries with tart rhubarb and sugar to balance the flavor.

Method

Preheat oven to 375°F (190°C).
Place bottom crust in pie dish.
Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
Pour filling into crust.
Cut second crust into strips.
Weave strips into lattice pattern.
Brush with egg wash.
Bake 50–60 minutes until golden.
Cool before slicing.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 56gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 210mgPotassium: 260mgFiber: 3gSugar: 32gVitamin A: 420IUVitamin C: 28mgCalcium: 60mgIron: 1.7mg

Notes

Allow the pie to cool for at least 2 hours before slicing so the filling sets properly.

Serve warm with vanilla ice cream for the best flavor experience.

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