Two of the best things about Spring are the sweet strawberries and the tart rhubarb; and nothing is better than the two of them together in a warm Strawberry Rhubarb Pie. I have a wonderful neighbor who likes to share freshly-picked rhubarb with me, but you can easily grow your own or find it in the grocery store.
This showstopper pie is nothing short of the best pie you’ll ever eat. Serve it warm with vanilla ice cream and everyone will thank you.
Strawberry Rhubarb Pie
Servings
8-10
servingsPrep time
30
minutesCooking time
55
minutesIngredients
1 recipe Buttery, Flaky Pie Crust
2 1/2 cups rhubarb, cut in 1 inch pieces
2 1/2 cups strawberries, hulled and halved
1 cup granulated sugar
1/2 tsp vanilla
1/4 cup cornstarch
1/4 tsp kosher salt
2 Tbsp butter, cut into small pieces
1 egg yolk
1 Tbsp milk
2 Tbsp sparkling sugar
Directions
- Combine rhubarb, strawberries, sugar, vanilla, cornstarch and salt in a bowl. Let stand for 15 minutes, stirring occasionally.
- Roll half the dough to fit into a 9-inch pie pan. Trim edges to overhang by 1/2 inch all around. Save the scraps for the lattice top.
- Pour the rhubarb/strawberry mix into the pie pan and dot the top with the butter pieces.
- To make the lattice top: Roll out the other half of the dough into a 13-15 inch round. Using a fluted pastry wheel or pizza cutter, cut strips of pastry into 1 inch widths (use the saved scraps if needed.)
- Lay 5-7 parallel strips of pastry across the pie, from edge to edge, leaving 1/2 inch of space between each one. Fold every other strip halfway back, then, starting in the center, lay 1 strip crosswise just past the folded edge. Replace the folded strips. Fold back the strips you left flat and place a second strip crosswise just beyond the folded edge. Replace the folded strips. Repeat the process until 1/2 of the pie is done. Finish the other 1/2 of the pie using the same weaving technique, starting again in the center.
- Trim the lattice strips to overhang the pie pan by 3/4 inch, then tuck them under the bottom crust. Crimp with a fork or flute the edge.
- Whisk together the egg yolk and milk, then lightly brush over the top of the pie. Sprinkle with sparkling sugar. Place the pie in the freezer to firm up the crust while you preheat the oven.
- Place a baking sheet in the oven and preheat to 425° F. Place the pie on the baking sheet in the middle of the oven and bake for 30 minutes, then lower the oven to 350° F and continue baking for another 25-35 minutes. Cover pie with foil if it starts to get too brown. Pie is done when juices are bubbling in the center.
- Let cool on a rack. Serve at room temperature or warm with vanilla ice cream.
Notes
- Try the Ateco fluted pastry wheel from Sur la Table: Fluted pastry wheel with wood handle
- This pie tends to bubble over so don’t skip the baking sheet. The hot sheet also helps the bottom of the pie to cook properly. No soggy bottoms here.
- Always keep your unused dough in the refrigerator until you are ready to use it. It makes for a more tender, flaky dough.
- Freezing the pie for 15-20 minutes helps the pie keep its shape.
- Experiment with varying widths of pastry strips to create interesting patterns.
My favorite fruit pie ever!
Mine too – especially with a scoop of vanilla ice cream!
Great ice cream topping! I was worried that it would be a little too soupy, but once it was cooled a bit more, it set just right!
It’s so great with vanilla ice cream. If you’re into shakes, you should try it as a pieshake. It’s fabulous!
Made this for pie night and it was a hit! What kind of sparkling sugar does it call for? I used red sugar topping and it worked but I’m not sure what it was supposed to be.
I always use white sparkling sugar. You can buy it at your local grocery store or order it on Amazon. This is the one I bought last time: https://www.amazon.com/Sugar-Lab-AA-Confectioners-Decorative/dp/B07KDLL5RT/ref=sr_1_9?dchild=1&keywords=sanding%2Bsugar&qid=1591487027&s=grocery&sr=1-9&th=1