A delicious and easy Strawberry Rhubarb Pie with a homemade lattice crust that doesn't need any chilling, and a fantastic filling of fresh strawberries and rhubarb. This fruit pie is an all-time favourite dessert that is a big hit with everyone in the family.
Sweet juicy strawberries tart rhubarb come together in this pie that tastes just like sunshine and happy days. Made with a lovely homemade lattice crust and a perfectly-balanced fruit filling, this old-fashioned fruit pie is bursting with amazing flavours.
Unlike a traditional pie crust, which uses butter, my homemade pie crust uses oil to keep it light, making it incredibly easy to prepare with no chilling needed at all.
So you get a wonderfully crisp and tender crust that goes so well with the juicy, sweet and tangy fruit filling. I used this crust for my lattice apple pie too with excellent results.
The fruit combo was also used in my Strawberry, Rhubarb and Gooseberry Crumble, Strawberry and Rhubarb Jam and Strawberry Rhubarb Loaf Cake and they were a big hit!
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The strawberry and rhubarb filling
- fresh chopped strawberries - ripe strawberries are a must, or the filling won't be sweet enough
- fresh chopped rhubarb - no need to precook it
- granulated sugar - or caster sugar
- light brown sugar - or dark brown sugar
- cornflour (corn starch) - it helps prevent the pie from becoming soggy
The pie crust
- flour - plain flour works well here
- oil - I prefer vegetable oil as it's odourless
- milk - full-fat milk is the best
- baking powder - it helps with a light crust
- vanilla extract - or any other extract
- egg - used for the crust and to brush the crust for a golden touch
Step-by-step photos and instructions
The filling
Start by preparing the filling - no need to cook the strawberries and rhubarb first - they can be used uncooked.
- Chop the rhubarb in bite-size pieces, cut the strawberries in half or quarter depending on their size, and add them to a bowl together with the white and light brown sugar and cornflour (corn starch).
- Mix everything well and set aside until the dough is ready.
The fruit will leave some juices in the bowl, we won't be needing those, that is why is important to set it aside for a white, otherwise the excess liquid will make the pie soggy.
The dough
Traditional pies use an all-butter crust that needs to chill for at least 30 minutes to an hour. Well, no time for that, so we can make a quicker and easier pie crust that is ready to use straight away.
- use a hand mixer to beat the egg, then reserve a tablespoon of egg
- add the sugar, and mix well until you get a smooth, pale yellow mixture
- add the baking powder, vanilla extract, flour and oil, and knead well to get a dough that does not stick to the hands
The assemble
- divide the dough into two, one half will be rolled into a large circle which will be the bottom of the pie, the second one will be rolled and cut into strips to top the pie
- once the dough is ready, grease and flour a pie tin or dish, place the rolled dough, the filling (discarding the juices left in the bowl, we won't need those), then arrange the dough strips on top
- brush with beaten egg
- bake the pie in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40 minutes
Expert tips
Use ripe strawberries for the best natural sweetness. Unripe strawberries will make the pie too tart, given that the rhubarb is already tart. Cut the rhubarb into even chunks, so it can all bake at the same time.
Don't skip the cornflour, strawberries release a lot of juices, which can ruin the filling. The cornflour will thicken the filling properly.
Let the pie cool down completely before slicing. It gives the filling a chance to set nicely to be sliced welll, otherwise a runny filling will spoil the slices.
What to serve with the pie
This delicious pie is best served with a fantastic homemade custard, or my mango custard. Or you can choose from any of my homemade ice cream recipes I have.
Recipe FAQs
No, the rhubarb can be added fresh to the pie filling, it will soften well in the oven.
No, there is no need to blind bake the crust, it will bake perfectly together with the filling.
Usually because the filling hasn't thickened enough or because the pie has been sliced too soon after coming out of the oven.
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Strawberry Rhubarb Pie with Homemade Lattice Crust
Ingredients
For the filling
- 210 g fresh chopped strawberries ( 1 â…“ cups)
- 210 g fresh chopped rhubarb ( 1 ¼ cups)
- 50 g granulated sugar (¼ cup)
- 55 g light brown sugar (¼ cup)
- 2 tablespoon cornflour (corn starch)
For the dough
- 375 g plain flour (3 cups + 2 tbsp)
- 80 g sugar (â…“ cup +1 tbsp)
- 80 ml oil (â…“ cup)
- 80 ml milk (â…“ cup)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- To make the filling, add the chopped rhubarb and strawberries to a bowl, add the white and light brown sugar together with the cornflour, and mix well.
- Set aside until you make the dough.
- To make the dough, beat the egg using a hand mixer, reserve a tablespoon of beaten egg for brushing later, then add the sugar, and continue to beat until you get a smooth, pale yellow consistency.
- Add the milk, oil, baking powder and vanilla extract, and mix well.
- Add the flour, and mix to get a smooth dough that does not stick to the hands; add more flour if needed.
- Allow the dough to rest for 15 minutes.
- Divide the dough in half, and roll out the first half.
- Grease and flour a pie tin or dish, and arrange the rolled dough.
- Add the rhubarb and strawberries, making sure the juices are left in the bowl, otherwise the pie will be soggy.
- Roll the second half of the dough, and cut into strips, you will need 16 strips.
- To lattice the pie, arrange 8 strips of dough over the filling vertically - the longer strips will go in the middle, and the shorter ones towards the edges.
- Starting from the right hand side, fold over strip no 1, 3, 5 and 7.
- Lay one unused strip perpendicularly on top, and place the folded strips back into their place.
- Next, fold over strips no 2, 4 and 6 and 8, then arrange another dough strip perpendicularly, and fold the strips over again.
- Repeat this process until all the dough strips have been used and you have a nice lattice top.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40 minutes.
- Leave to cool, then slice.
Video
Notes
- Use ripe strawberries for the best natural sweetness. Unripe strawberries will make the pie too tart, given that the rhubarb is already tart. Cut the rhubarb into even chunks, so it can all bake at the same time.
- Don't skip the cornflour, strawberries release a lot of juices, which can ruin the filling. The cornflour will thicken the filling properly.
- Let the pie cool down completely before slicing. It gives the filling a chance to set nicely to be sliced welll, otherwise a runny filling will spoil the slices.
Nutrition
SUMMARIZE & SAVE THIS CONTENT ON
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply