Strawberry-Raspberry Rhubarb Pie
  • 1 Double Pie Crust
  • ½ cup all purpose flour plus more for dusting
  • ½ lb rhubarb, trimmed and cut into ½ inch pieces (4 cups)
  • 1½ cups raspberries
  • 1½ cups strawberries, hulled and sliced
  • 1¼ cups sugar, or more to taste
  • Freshly squeezed juice of ½ lemon
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 1 lg. egg, lightly beaten
  • 2 tablespoons heavy cream
  1. Preheat oven to 350 degrees
  2. On a lightly floured surface, roll out half of the dough for the bottom crust. Fit into an 11 inch pie plate. Trim pastry using scissors or a sharp parking knife and chill. Keep remaining half of the dough in the fridge for the lattice.
  3. Combine rhubarb, strawberries and raspberries in a large bowl. Sprinkle with sugar, flour and lemon juice. Toss gently so as not to break the raspberries. Spoon into pie shell, and dot with butter. Refrigerate with preparing the lattice top.
  4. In a small bowl combine the egg and cream , whisking lightly, and set aside.
  5. On a lightly floured surface, roll out remaining dough for lattice, and cut into one inch strips. Weave strips over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip in with a fork or fingers to seal it well.
  6. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place on a parchment lined- baking sheet.
  7. Bake until pastry is golden brown and juices in center of pie are bubbling. 1¼ to 1½ hours.
  8. Transfer to wire rack to cool before serving.
Recipe by The Baker Chick at