There’s nothing more satisfying than baking a beautiful pie, and this one is possibly the queen of beautiful pies.
- 2 pie crusts
- 4 c. chopped rhubarb
- 2 c. chopped strawberries
- 3/4 c. granulated sugar, plus more for sprinkling
- 1/4 c. cornstarch
- 1 tbsp. lemon juice plus 1 tsp. zest
- Pinch kosher salt
- 2 tbsp. cold butter, chopped
- 1 large egg, beated
- Vanilla ice cream, for serving
Preheat oven to 375°. Using a rolling pin, roll out both pie crusts to about 16″ across.
In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until mixture begins to look juicy. Place one crust into a pie dish and pour in fruit mixture. Dot with pieces of butter.
With the other sheet of pie dough, make a lattice top. First, cut the dough into ¾” strips. Then, weave strips over and under each other in a criss-cross formation. Using kitchen shears, trim the top and bottom crust so there’s a 1” overhang, then fold under and crimp edges together. Brush crust with egg wash and sprinkle with sugar.
Bake until pie is golden and filling is bubbling, about 1 hour to 1 hour 20 minutes. If crust is browning too fast, cover with aluminum foil.
Let pie cool slightly, then serve with vanilla ice cream if desired.