Strawberry Rhubarb Pie
Ingredients
- homemade pie crust
my recipe makes 2 crusts; 1 for bottom 1 for top
- 3 cups sliced rhubarb
about 300g
- 2 and 1/2 cups chopped strawberries
about 380g
- 1/3 cup packed light brown sugar
67g
- 1/3 cup granulated sugar
67g
- 1/4 cup cornstarch
32g
- 1/4 teaspoon salt
- 1 Tablespoon orange juice
15ml
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons unsalted butter
cut into small pieces, 28g
- 1 large egg
lightly beaten with 1 Tablespoon milk, 15ml
- optional: coarse sugar for garnish
Directions
- 1
The crust: Prepare my pie crust recipe through step 5.
- 2
Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
- 3
Preheat oven to 400°F (204°C).
- 4
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling—discard it). Dot the pieces of butter on top of the filling.
- 5
Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
- 6
Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- 7
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- 8
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Strawberry Rhubarb Pie
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Based on 206 ratings
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About this Recipe
Craving a classic dessert that perfectly balances sweet and tart flavors? This Strawberry Rhubarb Pie delivers the quintessential taste of spring and summer, wrapped in a flaky, homemade crust that will impress everyone at your table.
What truly makes this Strawberry Rhubarb Pie exceptional is the meticulous balance of sweet, ripe strawberries and vibrant, tart rhubarb. We’ve found that combining both brown and granulated sugars, along with a bright hint of orange juice and a touch of pure vanilla extract, creates a deeply nuanced filling that sings with flavor. The inclusion of cornstarch ensures a perfectly set filling, preventing any dreaded sogginess.
When you slice into this pie, you can expect a golden-brown, tender crust giving way to a glistening, ruby-red filling. Each bite offers a delightful contrast: the sweet burst of strawberry mellowed by the tangy punch of rhubarb, all underscored by a subtle citrus warmth. The texture is luscious and tender, never watery, making for a truly satisfying dessert. While the homemade crust requires patience with its 3-hour prep time, the resulting flaky, buttery layers are undeniably worth the effort for a truly special pie.
While this recipe expertly balances sweet and tart, you can adjust the ratio of strawberries to rhubarb slightly to suit your preference. If you love a bolder rhubarb flavor, feel free to lean a bit heavier on the rhubarb. For a visually appealing finish, don't forget the optional coarse sugar sprinkle on top of the egg wash, which adds a lovely sparkle and a subtle crunch.
This Strawberry Rhubarb Pie is perfect for family gatherings, potlucks, or simply as a comforting dessert after a homemade meal. Serve it slightly warm on its own, or for an extra treat, pair it with a scoop of vanilla ice cream.