Strawberry Rhubarb Pie

Ready In: 1 h 20 m
Serving: 6


  • 2 refrigerated store-bought 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 of kosher salt
  • 2 tbsp. cold, unsalted butter, chopped
  • 1 large egg, beaten
  • Vanilla ice cream, for serving


  1. Preheat oven to 375°. Using a rolling pin, roll out both pie crusts until very thin and large.
  2. In 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. With the other sheet of pie dough, make a lattice top. First, cut the dough into ½” 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. Bake until pie is golden and set, 55 to 60 minutes. If crust is browning too fast, cover with aluminum foil.
  5. Let pie cool slightly, then serve with vanilla ice cream.
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