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Strawberry Rhubarb Pie Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 7 hours 25 minutes
  • Yield: 1 9-inch pie (approximately 8 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Strawberry Rhubarb Pie features a flaky homemade pie crust filled with a perfectly balanced tangy and sweet mixture of fresh strawberries and rhubarb. The filling is thickened with cornstarch and enhanced with a touch of orange juice and vanilla for a burst of flavor. A delicate lattice crust or fully covered top crust gives this pie an inviting golden-brown finish, making it a perfect dessert for spring and summer gatherings.

Ingredients

Scale

Pie Crust

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom, 1 for top)

Filling

  • 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

Topping

  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish

Instructions

  1. Prepare the pie crust: Follow your homemade pie crust recipe through step 5 to prepare the dough for the pie shell and top crust. Keep one dough disc chilled while working with the other.
  2. Make the filling: In a large bowl, combine sliced rhubarb, chopped strawberries, packed light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir gently to mix all ingredients well. Set the filling aside as you preheat the oven, allowing the flavors to meld slightly.
  3. Preheat oven: Heat your oven to 400°F (204°C) to prepare for baking the pie.
  4. Roll out bottom crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning it a quarter turn every few rolls for an even thickness. Carefully transfer it into a 9-inch pie dish and gently press it to fit, smoothing the surface without stretching the dough.
  5. Fill the crust: Spoon the prepared strawberry rhubarb filling into the pie crust, leaving behind any excess liquid in the mixing bowl to avoid sogginess. Dot the butter pieces evenly on top of the filling.
  6. Prepare the lattice top crust: Roll out the second dough disc into a 12-inch circle. Using a pastry wheel or sharp knife, cut 1/2- to 1-inch wide strips. Weave the strips over and under each other to form a lattice pattern, carefully lifting and pulling strips as needed to achieve a tight weave. Press the edges of the lattice into the bottom crust to seal and trim any excess dough. Crimp or decorate the edges if desired. Alternatively, cover the filling with the full 12-inch dough circle, cut slits for steam vents, and crimp the edges.
  7. Apply egg wash and sugar: Lightly brush the top crust with the beaten egg and milk mixture to promote browning. Sprinkle coarse sugar on top for an attractive and sweet finish, if using.
  8. Bake the pie: Place the pie on a large baking sheet to catch any spills. Bake in the preheated oven at 400°F (204°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (177°C). Place a pie crust shield or foil around the edges to prevent over-browning and continue baking for another 30 to 35 minutes. The pie is done when the filling is bubbling around the edges and the crust is golden.
  9. Cool before serving: Allow the pie to cool completely at room temperature for at least 3 hours. This resting time lets the filling thicken and set properly, making it easier to slice and enhancing flavor.
  10. Store leftovers: Cover any leftover pie tightly and refrigerate for up to 5 days to retain freshness.

Notes

  • Discard any excess liquid left in the filling bowl before adding the filling to the crust to prevent soggy bottom crust.
  • If not using a lattice top, you can cover the pie entirely with a single crust and cut slits for steam vents.
  • Using a pie crust shield or foil during baking protects the crust edges from burning while the filling finishes cooking.
  • Resting the pie for at least 3 hours is crucial to allow the filling to set and thicken.
  • Store leftover pie in the refrigerator tightly covered to maintain freshness and prevent drying out.

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Find it online: https://flavorfulmealguide.com/strawberry-rhubarb-pie-recipe/