Strawberry Rhubarb Pie

Why Make This Recipe

Strawberry Rhubarb Pie is a delicious dessert that combines the sweet taste of strawberries with the tartness of rhubarb. This pie has a perfect balance of flavors and is an excellent choice for any occasion, whether it’s a family gathering, a picnic, or just a treat at home. Making this pie from scratch allows you to enjoy fresh ingredients and gives you the satisfaction of baking something special.

How to Make Strawberry Rhubarb Pie

Ingredients

• Homemade pie crust (makes 2 crusts; 1 for bottom, 1 for top)
• 3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
• 2 and 1/2 cups (about 380g) chopped strawberries
• 1/3 cup (67g) packed light brown sugar
• 1/3 cup (67g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/4 teaspoon salt
• 1 Tablespoon (15ml) orange juice
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (28g) unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
• Optional: coarse sugar for garnish

Directions

1. Prepare the pie crust through step 5.
2. In a large bowl, mix together rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract.
3. Preheat your oven to 400°F (204°C).
4. On a floured surface, roll out one disc of chilled dough to 12 inches in diameter and place it in a 9-inch pie dish.
5. Fill the pie crust with the fruit mixture, making sure to leave any excess liquid behind. Dot the filling with pieces of butter.
6. Roll out the second disc of dough, cut it into strips, and weave the strips over the fruit filling.
7. Brush the top crust with the egg/milk mixture, and sprinkle coarse sugar if desired.
8. Bake the pie on a baking sheet for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and bake for an additional 30-35 minutes.
9. Allow the pie to cool for 3 hours before serving. You can refrigerate leftovers for up to 5 days.

How to Serve Strawberry Rhubarb Pie

Serve the Strawberry Rhubarb Pie warm or at room temperature. It pairs wonderfully with vanilla ice cream or whipped cream on top. You can also enjoy it plain to appreciate the combination of flavors.

How to Store Strawberry Rhubarb Pie

Store any leftover pie in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container. It can stay fresh for up to 5 days.

Tips to Make Strawberry Rhubarb Pie

• Use fresh fruit for the best flavor.
• Make sure the rhubarb is cut into even pieces for even cooking.
• Let the pie cool completely before cutting to make serving easier.
• Use a pie shield or aluminum foil to protect the edges of the pie from burning.

Variation

You can add other fruits like blueberries or blackberries to the filling for extra flavor. Another tasty variation is to sprinkle some cinnamon in the filling for a warm spice.

FAQs

Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw them and drain any excess liquid before using.

How do I know when the pie is done?
The pie is ready when the crust is golden brown and the filling is bubbling.

Can I make the crust ahead of time?
Yes, you can prepare the pie crust in advance. Just wrap it tightly and store it in the fridge for up to 3 days or freeze it for up to a month.

Strawberry Rhubarb Pie

A delightful dessert combining the sweetness of strawberries with the tartness of rhubarb, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

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For the Pie Crust

• 1 batch Homemade pie crust (makes 2 crusts; 1 for bottom, 1 for top) Prepare through step 5

For the Filling

• 3 cups sliced rhubarb (1/2 inch pieces)
• 2.5 cups chopped strawberries
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 Tablespoon orange juice
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon of milk
• optional coarse sugar for garnish

Instructions

 

Preparation

• Prepare the pie crust through step 5.
• In a large bowl, mix together rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract.
• Preheat your oven to 400°F (204°C).
• On a floured surface, roll out one disc of chilled dough to 12 inches in diameter and place it in a 9-inch pie dish.
• Fill the pie crust with the fruit mixture, making sure to leave any excess liquid behind. Dot the filling with pieces of butter.
• Roll out the second disc of dough, cut it into strips, and weave the strips over the fruit filling.
• Brush the top crust with the egg/milk mixture, and sprinkle coarse sugar if desired.

Baking

• Bake the pie on a baking sheet for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and bake for an additional 30-35 minutes.
• Allow the pie to cool for 3 hours before serving.

Notes

Serve the pie warm or at room temperature, ideally with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to 5 days. Use fresh fruit for best flavor and let the pie cool completely before cutting.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 15g

Keyword Baking, Dessert, Fruit Pie, Pie, Strawberry Rhubarb Pie

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