Strawberry Rhubarb Pie

By Rian HandlerUpdated: Apr 17, 2020

4.3

4 Ratings

There's nothing more satisfying than baking a beautiful pie, and this one is possibly the queen of beautiful pies. Made with a double batch of our favorite pie dough recipe, this pie showcases the pretty pink hues of rhubarb and strawberry as they peek out from under the golden lattice. If you're intimidated by lattice crusts, don't be! Keep your strips of pie dough well chilled until you're ready to assemble to give yourself more time to work with.

Rhubarb season runs from April through June in the U.S., so celebrate spring with this tart and sweet pie while you can! Lucky for all of us, strawberry season coincides with rhubarb season, making them the perfect pairing for a pie. That's not the only reason though—the tartness of the rhubarb is the perfect foil to strawberry's sweetness.

If you're as big a fan of rhubarb as we are, this rhubarb jam recipe is a must-try.

Made this? Let us know in the comment section below!

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Yields:: 8 serving(s)
Prep Time:: 15 mins
Total Time:: 2 hrs
Cal/Serv:: 420

Ingredients

2
pie crusts
4 c.
chopped rhubarb
2 c.
chopped strawberries
3/4 c.
granulated sugar, plus more for sprinkling
1/4 c.
cornstarch
1 tbsp.
lemon juice plus 1 tsp. zest
Pinch kosher salt
2 tbsp.
cold butter, chopped
1
large egg, beaten
Vanilla ice cream, for serving

Nutrition Information

Per Serving (Serves 8)

Calories420 Fat19 gSaturated fat8 gTrans fat0 gCholesterol35 mgSodium268 mgCarbohydrates57 gFiber3 gSugar23 gProtein4 gVitamin D0 mcgCalcium80 mgIron1 mgPotassium305 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 375°. Using a rolling pin, roll out both pie crusts to about 16" across.
2. Step 2In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until mixture begins to look juicy. Place one crust into a pie dish and pour in fruit mixture. Dot with pieces of butter.
3. Step 3With the other sheet of pie dough, make a lattice top. First, cut the dough into ¾” strips. Then, weave strips over and under each other in a criss-cross formation. Using kitchen shears, trim the top and bottom crust so there’s a 1” overhang, then fold under and crimp edges together. Brush crust with egg wash and sprinkle with sugar.
4. Step 4Bake until pie is golden and filling is bubbling, about 1 hour to 1 hour 20 minutes. If crust is browning too fast, cover with aluminum foil.
5. Step 5Let pie cool slightly, then serve with vanilla ice cream if desired.

Parker Feierbach

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