Simple Strawberry Rhubarb Pie

Nothing says a cottage weekend like finishing a beautiful barbecued dinner with a classic strawberry rhubarb pie. My friend Sarah and I whipped this up this last past weekend using only the freshest most local ingredients.


  • 4 cups of fresh rhubarb, chopped
  • 2 cups of fresh strawberries, sliced
  • 1 1/3 cups granulated sugar
  • 1/4 cup of cornstarch
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of cinnamon
  • Homemade pastry for a double-crust 9-inch pie 
  • 1 egg, beaten for glaze


  1. In a bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon
  2. On a lightly floured surface, roll out half the dough and line the pie plate
  3. Spoon in the filling
  4. Roll out the pastry for the top crust and cut into 1-inch wide stripes
  5. Brush pastry rim with some of the beaten egg
  6. Gently weave stripes over the pie to form the lattice
  7. Trim and flute the edges
  8. Brush lattice with the beaten egg
  9. Sprinkle sugar on top
  10. Bake on a baking sheet in a 425 degrees oven for 15 minutes
  11. Reduce heat to 375 degrees and bake for enough 55 minutes
  12. Let stand for 15-20 minutes
  13. Enjoy!