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
1 recipe All Butter Pie Crust or Homemade Pie Crust (for a double crust)
3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
2 and 1/2 cups (about 380g) chopped fresh 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 (15g/ml) orange juice
1/2 teaspoon pure vanilla extract
1 Tablespoon (14g) cold unsalted butter, cut into small cubes
egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
optional: coarse sparkling sugar, for topping
Instructions
- Prepare your pie crust dough according to the recipe. The dough must chill in the refrigerator for at least 2 hours before using.
- In a large bowl, stir together the sliced rhubarb, chopped strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract until thoroughly combined. Set the filling aside.
- On a floured surface, roll one disc of chilled dough into a 12-inch circle. Carefully place the dough into a 9-inch pie dish, tucking it in smoothly. Use a slotted spoon to transfer the filling into the crust, reserving any excess liquid in the bowl.
- Place the pie in the refrigerator. Optionally, pour the reserved liquid into a small saucepan and cook over medium-low heat for 3-4 minutes until it thickens. Let it cool for 5 minutes, then pour it over the filling in the pie. Dot the top of the filling with the cubes of cold butter.
- Roll out the second disc of dough into a 12-inch circle. Cut the dough into 1-inch wide strips and weave them into a lattice top. Press the edges of the strips into the bottom crust to seal, trim any excess dough, and flute the edges.
- Lightly brush the lattice and edges of the pie with the egg wash and sprinkle with coarse sugar, if using. Place the pie in the refrigerator to chill for 20-30 minutes while you preheat your oven to 400°F (204°C).
- Place the pie on the center oven rack with a parchment-lined baking sheet on the rack below it. Bake for 20 minutes. Then, reduce the oven temperature to 350°F (177°C), add a pie crust shield to protect the edges, and continue baking for 50 more minutes, or until the crust is golden and the filling is bubbling.
- Remove the pie from the oven and place it on a cooling rack. Allow the pie to cool completely for at least 5-6 hours before slicing and serving to allow the filling to set.
Notes
For an accurate test of doneness, the internal temperature of the filling should be between 200-212°F (around 100°C).
It is crucial to let the pie cool completely before slicing, otherwise the filling will be too runny.
Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up
to 5 days.
- Prep Time: 3 hours
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 395
- Sugar: 25g
- Protein: 4g
- Cholesterol: 55mg