Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie


This pie is the ultimate dessert to celebrate springtime. If you’re intimidated by homemade piecrust, don’t be! The trick to flaky crust is to keep your ingredients cold and to avoid overworking. We are firm believers that this homemade crust will take your pie from “meh” to magical.

  • Serves 8
  • Active time 30 minutes
  • Total time 1 hour, 15 minutes (plus cooling time)


For the Pie Crust:

  • 2¼ cups all-purpose flour
  • ¼ cup powdered sugar
  • ¼ tsp. salt
  • 1 cup cold butter, cut into small pieces
  • ½ cup ice cold water
  • 1 large egg
  • 2 tsp. milk
  • Coarse sugar (optional)

For the Strawberry-Rhubarb Filling:

  • 3 cups sliced rhubarb
  • 3 cups sliced strawberries
  • 1¼ cups granulated sugar
  • ¼ cup quick-cooking tapioca
  • 2 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract

Cooking instructions

  1. Make the Pie Crust: In a large bowl, combine the flour, powdered sugar, and salt. Add the butter and toss to coat. Using a fork, pastry cutter, or your fingers combine the butter and flour mixture until it resembles coarse crumbs.
  2. Make a well in the center of the mixture and add the cold water. Gently fold in the flour and water until the mixture comes together, and shape into a ball. Divide the dough into two discs.
  3. On a lightly floured surface, roll out one disc into an 11-inch circle. Fit the dough into a 9-inch pie plate and refrigerate. Roll the other disc into a 10-inch circle, place on a large baking sheet, and refrigerate.
  4. Preheat the oven to 400°F.
  5. Make the Strawberry-Rhubarb Filling: Toss together all of the filling ingredients. Spoon the filling into the prepared pie crust. Cut the 10-inch circle into 1-inch-wide strips. Arrange the strips on the filling in a lattice pattern. Fold the edges under and crimp.
  6. Whisk together the egg and milk. Brush the lattice with the egg mixture. (Avoid the edges of the pie if possible—it’ll brown nicely on its own.) Sprinkle with coarse sugar, if desired.
  7. Bake the pie on the bottom rack for 45 to 50 minutes, until the top is nicely browned and the filling is bubbly. Shield the edges after 35 minutes if the crust is becoming too browned. Remove the pie to a wire rack to cool completely.

Shortcut Tip: While we prefer homemade pie crust and think the extra effort is totally worth it, you can substitute store-bought crust in a pinch.

Not sure how to make a lattice pie?

We have detailed instructions for you right here!

Extra pie dough?

Make Crispy Sundae Toppers!

Save those dough scraps. Brush them with melted butter, top with cinnamon-sugar, and bake at 400°F for 15 minutes until golden brown and delicious!

Crispy Sundae Toppers


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