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Rhubarb-Strawberry Lattice Pie


Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch pie

Photography: Con Poulos

Source: Martha Stewart Living, June 2011


For the filling

  • 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
  • 6 ounces strawberries, coarsely chopped (1 cup)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
  • Coarse salt

For the crust

  • 2 disks Pate Brisee
  • All-purpose flour, for surface
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 large egg, lightly beaten, for egg wash
  • Sanding sugar, for sprinkling (optional)


  1. Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.

  2. Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

  3. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.

  4. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)

  5. Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.

  6. Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

Cook's Notes

Pie can be stored at room temperature for up to 2 days.

Reviews Add a comment

  • mesantucci
    16 MAR, 2017
    OK THIS IS THE BEST RHUBARB STRAWBERRY PIE I HAVE EVER HAD. (note: this is the first rhubarb strawberry pie i have ever had) I made it for Pi Day, and one of my friends who is apparently a rhubarb pie expert said it is the best she has ever had. Heads up though: RHUBARB IS EXPENSIVE. That was quite the shocker when i was at the grocery store. I live in west Texas, so maybe it's worse for me, seeing as vegetable consumption out here in general is pretty low.
  • haleforty
    14 MAR, 2014
    made! but with some changes, and it was perfect. not runny, fruity, sweet and tart. check it out:
  • rozinasara
    28 MAY, 2013
    YUM! I used 2 1/2 c strawberries and 4 1/2 c rhubarb, and the taste came out to be a perfect balance of sweet and sour. Make sure to add more cornstarch (I added 2T more) if you're going to increase the amount of strawberries!
  • Natedog
    14 MAY, 2013
    This is a show-stopper pie. A must-have in the recipe file. I didn't have enough rhubarb so added an extra 8 oz of strawberries and upped the cornstarch (+2 Tbs). It took almost 2 1/2 hours to bake, but it was so worth it. Also, the pate brisee dough is easy to make and handle. It's also delicious. I'll use it for every pie from now on. I made extra cut outs and decorated the pie with the extra dough left over. HIGHLY recommended.
  • MS10185301
    5 MAY, 2013
    Absolutely delicious! Thanks to KrissyD1985 for the extra cornstarch heads up. I got a great deal on fresh rhubarb and added extra berries [10 oz.] total.The flavor was phenomenal! However, that Pate Brisee was way too generous. I ended up making raspberry jam topped heart cutouts with all the leftover dough. I believe this dough recipe is geared more to a quiche which calls for a thick crust or a deep dish pie.....way to much dough would get wasted if I didn't think fast.
  • KrissyD1985
    14 MAR, 2013
    Delicious! I used frozen fruit that I picked last season, and just used the weights listed. I increased the cornstarch by 1 tbs to account for the extra moisture from having a few ounces more of fruit. The filling was still just a tad bit loose, so next time I'll increase by another tbs (total of 1/4 cup + 2 tbs cornstarch. I think even if I make it with fresh produce, I'll increase it by an additional tbs cornstarch than what's called for. Flavor was delicious!
  • KatieAnn85
    9 JAN, 2013
    This pie is one of my favorites. A little sour, a little sweet, and it looks amazing. I've made it several times in the last year!
  • MS10651399
    14 MAY, 2012
    5 stars... I made this pie for my Mother's Day dessert .... you couldn't buy a better tasting pie... I used all fresh ingredients. If I were to enter a pie contest, this would be the one . Thank You Martha & Staff