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Strawberry Rhubarb Pie

A classic dessert featuring the sweet and tart flavors of strawberries and rhubarb baked in a flaky crust. Perfect for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup rhubarb peeled and chopped into small pieces, (I often use frozen)
  • 3 cups strawberries washed, hulled and sliced
  • 1 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1/4 cup cornstarch
  • 1 tbsp lemon zest
Crust
  • pastry for a double crust pie
Egg Wash
  • 1 egg at room temperature

Method
 

  1. Mix strawberries, rhubarb, and sugar in a large bowl.
  2. Add lemon juice and lemon zest.
  3. Stir in the cornstarch.
  4. Let filling stand for 20 minutes.
  5. Place filling into the bottom crust.
  6. Cut wide strips of pastry dough.
  7. Weave strips on top to create a lattice.
  8. Trim the edges of the lattice.
  9. Brush with egg wash.
  10. Protect edges with foil.
  11. Bake at 425F for 15 minutes, then at 350F for 45-55 minutes.
  12. Serve when cool.

Notes

For a richer flavor, use homemade pie crust. Adjust sugar to taste depending on the tartness of the rhubarb.