Sweet strawberries and tart rhubarb complement each other perfectly, which is why this pretty pie is a classic in late spring and early summer. To avoid a stringy filling, cut the rhubarb into slices no bigger than 1/2 inch (12 mm) thick, and remove any visible strings using a vegetable peeler.
- 2 rolled-out rounds basic pie dough
- 1 cup (8 oz./250 g) granulated sugar
- 2 Tbs. cornstarch
- 2 Tbs. quick-cooking tapioca
- Pinch of salt
- 3 cups (12 oz./375 g) strawberries, hulled and quartered lengthwise
- 1 lb. (500 g) rhubarb, trimmed and sliced 1/2 inch (12 mm) thick (4 or 5 stalks)
- 1 Tbs. cold unsalted butter, cut into small pieces
- Sanding sugar for sprinkling (optional)
Line a baking sheet with parchment paper.
Fold 1 dough round in half and carefully transfer to a 9-inch (23-cm) pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving a 3/4-inch (2-cm) overhang and reserving any dough scraps. Fold under the excess dough and, using your thumb and fingers, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Reroll the scraps and cut out shapes using decorative piecrust cutters or a paring knife. Transfer the shapes to the prepared baking sheet.
Place the remaining dough round on a lightly floured work surface. Using a fluted pastry cutter, cut 10 strips of dough, each about 1/2 inch (12 mm) wide from the center of the dough round. Transfer to the baking sheet with the cutouts. Using decorative piecrust cutters or a paring knife, cut out more shapes from the remaining dough. Transfer to the baking sheet.
Refrigerate the pie shell, cutouts and strips for 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F (190°C).
In a small bowl, stir together the granulated sugar, cornstarch, tapioca and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Transfer the fruit mixture to the dough-lined pan. Dot with the butter.
To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together.
Brush the underside of the cutouts with the egg wash and arrange them decoratively on the pie. Brush the lattice crust with the remaining egg wash. Sprinkle the pie lightly with sanding sugar.
Place the pie dish on a baking sheet. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350°F (180°C) oven for 10 to 15 minutes just before serving. Serves 8.
Williams Sonoma Test Kitchen