Summer Strawberry Rhubarb Pie

    1 hour 10 minutes

    Whole strawberries and sliced rhubarb make a delicious filling for a classic pie with a woven lattice crust. Make your own pastry, or buy premade crusts. A sprinkle of cinnamon sugar adds just the right touch.

    4 people made this

    Serves: 8 

    • 1 recipe pastry for a 23cm double crust pie
    • 2 cups diced rhubarb
    • 2 1/2 cups hulled strawberries
    • 1 cup white sugar
    • 1/4 cup plain flour
    • 3 tablespoons butter, diced
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon white sugar
    • 1 teaspoon ground cinnamon

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 230 degrees C. Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
    2. Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
    3. Cut the remaining crust into 2cm wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
    4. Bake in the preheated oven for 10 minutes; reduce heat to 190 degrees C. Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.

    Editor's Note|Making a Lattice-Top Pie Crust|Make a beautiful lattice-top crust to show off your skills with our article, "Making a Lattice-Top Pie Crust."

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    Reviews in English (17)


    This ia almost the same as the one I've been making for years except I put everything in a large sauce pan on top of the stove and cook everything until it thickened up and I can taste it to be sure its right, I have found over the years that the flavor depends on the the berries and rhubarb being used, sometimes they are not as sweet as other times.There is nothing more up setting than having used all the ingredients and having your pie come out too tart or too sweet. Anyway I let my mixture cool abit then put a lattice top on and bake. I do this with all my fruit pies, and it works everytime.  -  25 Mar 2011  (Review from Allrecipes USA and Canada)


    Loved it!!!!! Wouldn't change a thing.  -  26 Mar 2011  (Review from Allrecipes USA and Canada)


    I am a rookie baker and this pie turned out really great! I over did the nutmeg a bit since I didn't pre-measure it (just grated it in the bowl). I followed the advice of one review and combined all the ingredients in a sauce pan over medium heat first to taste and after it cooled I added it to the crust. Also, I brushed a beaten egg and water mix over the top crust before putting it in the oven to assist in getting a golden crust. I was unsure about the whole berries but it worked really well! Overall a very nice recipe and so easy!!  -  28 Jul 2011  (Review from Allrecipes USA and Canada)