Strawberry Rhubarb Pie

Strawberry rhubarb pie is a perfect Springtime dessert. The sweet strawberries perfectly complement tart rhubarb. A heaping spoonful of vanilla ice cream to serve it with is non-negotiable!

5 from 4 votes

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: 9" pie

Equipment

9" pie dish or 9" tart pan

Ingredients

Store-bought or Homemade Pie Crust (2 - 9" pie crusts)
3 cups sliced rhubarb, fresh or frozen
2 and ½ cups sliced strawberries
1 tablespoon freshly squeezed lemon juice
¾ cups sugar
¼ cup cornstarch
¼ teaspoon salt
2 tablespoon unsalted butter, sliced into even pieces
1 egg, for brushing the top of the pie crust
coarse sugar, optional, for sprinkling on top of the crust.

Instructions

Preheat oven to 425°F. Grease a 9" pie pan or 9" tart pan with non-stick cooking spray.
Roll out half of the chilled pie dough and carefully place it into your prepared pan.
Make the filling: In a medium bowl stir together sliced rhubarb, sliced strawberries, lemon juice, sugar, corn starch, and salt. Use a slotted spoon to add the filling into your pie crust. Discard any excess liquid remaining in the bowl.
Dot the filling with the pieces of butter.
Make the lattice: Roll out second pie dough into a large circle. Use a pastry wheel, pizza cutter, or a knife to slice the dough into strips about 1" wide. Arrange the strips vertically across the top of the filling and hanging over the edges. Pull back every other strip and add a strip going horizontally under and over the other strips. Repeat this until you have all of the vertical pie strips going under and over one another. Here is a good video tutorial done by King Arthur Flour: How to lattice pie crust
Brush the top of the pie crust with a beaten egg yolk and sprinkle with coarse sugar, if using.
Bake the pie for 25 minutes until the crust is golden brown. With the pie still in the oven, reduce the temperature to 350°F and bake an additional 25-30 minutes. The pie is done when the filling is bubbly and the fruit is easily pierced. If the crust starts to get too brown you can cover the top with aluminum foil.

Notes

To make transferring the pie in and out of the oven easier you can place it on a baking sheet if desired.