Strawberry-Rhubarb Pie

There's nothing more satisfying than baking a beautiful pie, and this one is possibly the queen of beautiful pies. Made with a double batch of my favorite pie dough recipe, this pie showcases the pretty pink hues of rhubarb and strawberry as they peek out from under the golden lattice. This is the perfect sweet-tart spring dessert to welcome the warm weather ahead, and to enjoy for as long as you can.

How To Make Strawberry-Rhubarb Pie

INGREDIENTS

• Rhubarb: Rhubarb season runs from April through June in the U.S., so celebrate spring with this fun treat while you can! An essential part of this recipe is the fresh rhubarb—don't use frozen. The texture will change completely with frozen, so take advantage of this recipe while it's in season. When you’re looking for rhubarb, look for stalks that are firm and crisp—don’t stress about the color. I prefer to use darker pink stalks (naturally magenta food FTW), but the color doesn't affect the final flavor. Finally, when you're trimming them, make sure to discard the leaves — they're toxic!
• Strawberries: Lucky for all of us, strawberry season coincides with rhubarb season, making them the perfect pairing for a pie. That's not the only reason though—the tartness of the rhubarb is the perfect foil to strawberry's sweetness. If you’d prefer to just focus on the rhubarb, check out our classic rhubarb pie.
• Cornstarch: Cornstarch is what helps to make the pie filling thick and substantial. Skip this, and you’ll end up with a runny filling and soggy crust (and nobody wants that).
• Lemon Juice & Zest: I highly recommend using freshly squeezed lemon juice in almost every circumstance, but if you really want to go store-bought, use a high-quality brand.
• Pie Crust: I make this pie with our tried-and-true homemade pie dough. It’s easy to make, and results in the perfect flaky and buttery crust for this filling. If you’re really in a pinch, you can use store-bought instead.
• Sanding Sugar: Don't have sanding sugar? No problem—just sprinkle granulated sugar on top before baking.

STEP-BY-STEP INSTRUCTIONS

First, let's focus on the filling. After preheating your oven, combine strawberries, rhubarb, granulated sugar, lemon zest, lemon juice, vanilla, and salt in a large bowl. Mix everything together until it is fully combined, and the strawberries and rhubarb start to look juicy. What does this mean? The fruit should look bright, and the juices should start to come out just a bit. That being said, don't overmix or your filling might turn soggy.

Now, let's get out the pie dough. Whether you're using store-bought or homemade (I can't recommend our homemade pie dough enough, TBH), roll out one batch into a wide circle, then add it to your glass pie dish and use a classic crimp, pinching with your fingers all the way around. Once your crust is ready to go, add your fruit filling and move onto the lattice crust (don't be scared!).

If you're intimidated by lattice crusts, don't be. Keep your strips of pie dough well chilled until you're ready to assemble to give yourself more time to work with. Get out the remainder of your pie dough, and roll it out into the same size of circle as your crust. Grab a sharp utensil, and cut the dough into 10 strips. Carefully lay 5 strips over your pie filling, then arrange your remaining 5 strips horizontally over the bottom layer, working under and over the vertical strips to create a lattice. Need more help? Refer to the video above for a step-by-step visual.

Once your lattice crust is complete and sealed, add your small pieces of (cold unsalted) butter, then brush lightly with egg wash and top with sanding sugar. If you don't have sanding sugar, use granulated sugar instead.

Bake your pie until the bottom crust is golden brown and the filling is thick and bubbling. My two top tips: Cover your pie with foil during the last 30 minutes to prevent the crust from browning too much before the filling is ready, and look through the bottom of the glass pie dish to check how the bottom crust is doing. Once your crust is the ideal color and your filling looks thickened, let it cool slightly (I know, I know—but be patient), then top with ice cream if desired and serve!

Full list of ingredients and directions can be found in the recipe below.

Storage

For leftovers, this pie will keep at room temperature for about 2 days, or for around 5 days in the fridge. If you want to enjoy it for even longer, freeze it for up to 3 months. When reheating I recommend avoiding the microwave, and instead crank your oven up to 375º and wait until it's fully warmed through.