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Strawberry rhubarb pie

Strawberry Rhubarb Pie


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 large or 12 small slices) 1x

Description

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!


Ingredients

Scale
  • 1 recipe Homemade Pie Crust* (2 crusts; or your favorite recipe)
  • 3 cups (about 1 pound) sliced fresh strawberries
  • 3 cups (about 1 pound) diced rhubarb stalks
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon orange zest (or 1/2 teaspoon lemon zest)
  • 1 egg, for egg wash
  • Turbinado sugar, for sprinkling

Instructions

  1. In a large skillet, stir together the sliced strawberries and chopped rhubarb with the sugar, cornstarch, vanilla, and orange zest. Cook on medium high heat for about 5 minutes, until the cornstarch activates and the sauce thickens. Transfer to a bowl to cool completely while you make the crust.
  2. Make the pie crust.
  3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.  
  4. Grease a standard 9-inch pie pan.
  5. Roll out the first pie crust and transfer it to a standard 9-inch pie pan, allowing the edges to drape over the sides (following these instructions). Add the filling and freeze the entire pie while rolling the next pie crust.
  6. Roll out the second pie crust. Use kitchen scissors to trim both crusts so there is about 1-inch of dough draping off of the edge. Fold both crusts under so they rest on the rim of the pan, then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife.
  7. Whisk the egg in a small bowl. Use a pastry brush to brush the top of the crust with the egg. Sprinkle generously with turbinado sugar.
  8. Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes. Then leaving the pie in the oven, reduce the oven temperature down to 350°F. Bake for 40 minutes until the crust is golden. (Check on the pie around 30 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool at least 4 hours at room temperature before serving.

Notes

*Want an easier pie topping? Make one crust, then top with the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel also has sugar, so if desired you can cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian