Color & Control:

Strawberry-Rhubarb Pie

Delightful on its own and even better with a scoop of cold vanilla ice cream, strawberry-rhubarb pie is practically impossible not to like. The flaky, buttery crust gives way to a tart and jammy filling, making for a not-too-sweet dessert that tingles every taste bud.


1 1/4 pounds rhubarb (about 4 cups)
1 pound strawberries (about 3 cups)
2 large lemons
1/2 cup plus 1 tablespoon granulated sugar, divided
1/2 cup packed light brown sugar
5 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 (14- to 16-ounce) package prepared pie crusts (or 1 homemade double pie crust)
All-purpose flour, for dusting
1 large egg
1 tablespoon water
2 tablespoons
coarse sugar, such as demerara


9-inch pie pan
Rolling pin


1. Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350ºF.

2. Prep the rhubarb and strawberries. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice. Trim the tops from 1 pound strawberries, then quarter them. Finely grate the zest of 2 large lemons, then juice them.

3. Make the filling. Add 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 5 tablespoons cornstarch, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine, making sure there are no clumps of sugar left in the bottom of the bowl.

4. Fill the pie shell. Unroll one of the pie doughs, or roll out a homemade pie dough into a 12-inch round. Transfer to a 9-inch standard pie pan. Press the dough into the bottom and up the sides of the pan. Pour the filling and any accumulated juices from the bowl into the crust. Arrange the filling into an even layer.

5. Make a lattice top crust. Unroll the second pie dough, or repeat rolling out the second homemade pie dough, and lightly flour the surface. Cut into 1 1/2-inch wide strips. Lay half the strips horizontally over the pie, using the longer strips in the center of the pie and the shorter strips toward the edges. Fold every other strip back on itself. Lay one of the remaining strips vertically over the pie so that it lays across the unfolded horizontal strips. Unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top. Lay another vertical strip of pie crust over the pie. Continue swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed, then repeat the same pattern on the other half. (Here’s a step-by-step tutorial).

6. Seal the crust. Pinch the edges of the pie dough together with your fingers or the tines of a fork to seal the top and bottom crusts together.

7. Egg wash and sugar the top crust. Whisk 1 large egg and 1 tablespoon water together into a small bowl until no streaks of yolk remain. Brush the crust and crimped edges of the pie dough with the egg wash, then sprinkle evenly with 2 tablespoons coarse sugar and remaining 1 tablespoon granulated sugar.

8. Bake the pie. Place the pie on a rimmed baking sheet. Bake until the filling is bubbling, 50 to 55 minutes. If the edges of the pie crust start to brown too quickly, cover the edges with aluminum foil.

9. Cool before serving. Transfer the pie to a wire rack and cool at least 2 hours before slicing.

Recipe Notes

Make ahead: The pie can be made 1 day in advance.

Storage: Cover leftover pie loosely in plastic wrap and store at room temperature for up to 3 days.


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