Description
This Strawberry Rhubarb Pie is a celebration of sweet-tart flavor wrapped in a golden, flaky homemade crust. The filling sets beautifully for picture-perfect slices, and the aroma alone will have everyone gathering in the kitchen. It’s a comforting, classic dessert that’s anything but boring!
Ingredients
For the Pie Crust
Homemade pie crust (enough for 1 bottom crust and 1 top crust)
For the Filling
3 cups (about 300g) sliced rhubarb (½-inch pieces)
2½ cups (about 380g) chopped strawberries
⅓ cup (67g) packed light brown sugar
⅓ cup (67g) granulated sugar
¼ cup (32g) cornstarch
¼ tsp salt
1 tbsp (15ml) orange juice
½ tsp pure vanilla extract
2 tbsp (28g) unsalted butter, cut into small pieces
For the Top
1 large egg, lightly beaten with 1 tbsp (15ml) milk
Optional: coarse sugar for garnish
Instructions
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Prepare the crust through step 5 of your favorite homemade pie crust recipe. Chill the dough.
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Make the filling: In a large bowl, mix rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let sit while oven preheats.
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Preheat oven to 400°F (204°C).
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On a floured surface, roll out one disc of dough to a 12-inch circle. Place into a 9-inch pie dish.
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Spoon the filling into the crust, leaving behind any excess liquid. Dot with butter.
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Roll out the second dough disc, cut into strips, and create a lattice over the filling. Seal and crimp edges.
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Brush the crust with the egg/milk wash and sprinkle with coarse sugar if desired.
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Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce temperature to 350°F (177°C) and bake for 30–35 more minutes.
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Cool for at least 3 hours before serving.
Notes
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You can make this pie 1 day ahead to let the filling set even more.
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Freeze unbaked crust dough for up to 3 months.
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Baked pie freezes beautifully—wrap tightly and freeze for up to 3 months.
- Prep Time: 3 hours
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Americane
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 395
- Sugar: 25g
- Protein: 4g
- Cholesterol: 55mg