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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Yield: 6 slices 1x
Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes


Prepare Top and bottom pie crust dough – see this recipe, but double the recipe


2 cups rhubarb, cut into small pieces

2 ½ cups fresh strawberries, trimmed and cut into pieces

¾ cup granulated sugar

½ cup brown sugar

3 tablespoons corn starch

3 tablespoons all-purpose flour

½ teaspoon lemon zest

½ teaspoon lemon juice

½ teaspoon ground cinnamon

¼ teaspoon salt

1 teaspoon vanilla extract


1 beaten egg white with 1 teaspoon water

2 tablespoons demerara sugar

1 tablespoon butter cut into small pieces


Make a double recipe of our perfect pie crust (see recipe here). Divide the dough in half and squeeze each half into a disc wrapped in plastic wrap and refrigerate while you make the filling.

In a large bowl mix rhubarb, strawberries, granulated and brown sugar, corn starch, flour, zest, juice, cinnamon, salt and vanilla. Set aside.

Preheat the oven to 425 degrees F with a rack in the center and a second rack just below it. Tear off a piece of foil and slide it onto the lower rack. This will be used to catch any drips should the pie bubble over (as ours did).

On a floured surface, roll out one of the dough discs into a 12” circle. Fold in half and place in the pie plate and unfold, letting excess hang over edges.

Pour in the filling.

On a floured surface, roll out the second pie dough into a rectangle at least as wide as your 9” pie dish. Use a straight or a fluted wheel and cut 12 half inch wide strips.

Lattice Pie Top

Use a brush and wet the edges of the bottom crust then place six strips over the pie letting them hang off the edges. Fold every other one in half (three of them) and lay one strip at the fold edge in the opposite direction then unfold the folded strip over the strip you just placed. Now do the same for the other three and again, lay another strip in the opposite direction.

Continue with one more, then go back to the center and place three more in the opposite direction following the same pattern. See pictures of process.

Press and crimp all around the edge so every strip is sealed on both ends, then using a knife or bench scraper, cut off excess by running it around the outside edge of the pie plate.

Mix one egg white with a teaspoon of water and brush on all exposed crust.

Sprinkle the demerara sugar over the egg white.

Cut the butter into small pieces and dot the top of the pie on the exposed filling.

Bake for 15 minutes and without opening the oven door, lower to 350 degrees F and bake for 40-45 minutes longer or until the filling is hot and bubbling and the lattice tops are browned.

Remove to a rack to cool completely before serving.

Refrigerate any leftovers.

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© Author: Martha
Cuisine: American Method: baking