Strawberry Rhubarb pie is a classic dessert enjoyed in June and July for centuries when strawberries and rhubarb are both in season. The sweet berries balance the tart rhubarb beautifully. In New England, a lattice top is the most popular! This recipe is clean and basic, without added flavors, simply highlighting the flavors of the strawberries and rhubarb.
On the Ingredients
- Strawberries are a very popular fruit cultivated around the world. They’re not technically a berry, but certainly colloquially so. They’re prized for their sweet flavor and the beauty of their deep red hue. Strawberries are also quite healthy, with many vitamins, minerals, and antioxidants. They’re also low in calories, with a high water content, and low on the glycemic index. (Read more about strawberries.)
- Rhubarb is the edible stalks of a herbaceous perennial plant. The leaves of the rhubarb plant are not edible, but the stalks can be harvested in the early summer and are prized in areas where the plant grows. It has a similar texture to celery. Rhubarb has a very tart flavor, usually mellowed by cooking it with sugar and other fruits. Beyond its delicious taste, rhubarb is high in fiber, nutrients, and antioxidants. (Read more about rhubarb.)
Basic Strawberry Rhubarb Pie
8
servings35
minutes1
hour1
hour35
minutesStrawberry Rhubarb pie is a classic dessert enjoyed in June and July for centuries when strawberries and rhubarb are both in season. The sweet berries balance the tart rhubarb beautifully. In New England, a lattice top is the most popular! This recipe is clean and basic, without added flavors, simply highlighting the flavors of the strawberries and rhubarb.
Ingredients
1 simple pie dough
2 cups chopped rhubarb
4 cups sliced strawberries
3/4 cup sugar OR monk fruit sweetener
2 tbsp cornstarch
1 egg
Directions
- Make the pie dough according to our recipe for Simple Pie Dough. Refrigerate for 20 minutes.
- Combine the strawberries and rhubarb in a bowl and add the sugar and cornstarch. Toss to coat the fruit thoroughly.
- Preheat the oven to 355° F. Roll out the pie dough to 1/8-inch thickness and carefully transfer it to a pie pan. Fill the shell with the filling.
- Trim the excess dough to have an inch extra to roll up and crimp. Combine the trimmings and roll out to an oval. Cut the dough into long ribbons about 1/2" wide.
- Lay half the strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends. Fold every other strip all the way back so they're almost falling off of the pie. Lay one of the unused strips perpendicularly on top. Fold the strips back over, then fold the other strips back and repeat, moving your way across the top of the pie.
- Trim the ends of the strips and roll the overhanging dough from the bottom pie crust up, and crip an edge. Combine the egg with a tbsp of water and brush the crust all over. Sprinkle with some sugar (optional).
- Bake for 50-60 minutes, until the pastry is golden and the filling occasionally bubbles.
- Let the pie cool completely to room temperature before slicing and serving. Enjoy!
