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Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is sweet, tart & delicious with a scoop of vanilla ice cream. Learn all my tips for the perfect pie every time!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
3 hrs
Total Time
4 hrs 35 mins
Servings: 10 slices
Calories: 281 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 double crust pie dough (1 crust for the bottom and 1 for the top)
- 3 ½ cups rhubarb sliced 1/2-inch thick
- 16 ounces fresh strawberries hulled & cut into quarters
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 1 large egg for egg wash
- 2 teaspoons milk for egg wash
- coarse sugar
Instructions
- Preheat the oven to 425F degrees.
- In a large bowl, stir together the rhubarb, strawberries, brown sugar, white sugar, cornstarch, cinnamon, lemon zest & salt so that the strawberries are evenly coated.
- Roll out 1 pie disc so that it forms a circle about 12 inches in diameter. Carefully transfer to a 9-inch pie plate.
- Spoon the pie filling into the pie plate using a slotted spoon. Do not add the juice at the bottom of the bowl (this will make your pie soggy).
- Roll out the second pie disc. If making a double crust: Carefully transfer to the top of the pie. Trim excess crust from the edges, then fold them over, and crimp the edges. Use a sharp knife to cut make an X-shape in the center. If making a lattice-topped pie: After rolling out the second disc, cut it into strips about 1/2 - 3/4 inch thick using a pizza knife or sharp knife. Place 4-5 strips vertically on top of the pie, then weave strips through horizontally, alternating between going over & under. Cut the excess off the edges, then fold the edges over and crimp them with your fingers.
- In a small bowl whisk together the egg and milk. Gently brush the top of the pie with the egg wash (there will be leftover), then sprinkle with sugar.
- Place the pie on top of a cookie sheet, and put both in the oven. Bake in the preheated oven for 15 minutes, then turn the oven down to 375F degrees and continue baking for 50-60 minutes. Check the pie after both 15 & 30 minutes, if the top is getting too dark tent a piece of aluminum foil over top.
- Cool for at least 3 hours before slicing and serving.
Cup of Yum
Notes
- *Store pie for up to 8 hours at room temperature, then store in the fridge for up to 4 days. Baked pie can be frozen and thawed in the refrigerator.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
21mg
(7%)
Sodium
211mg
(9%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
80IU
(2%)
Vitamin C
30.9mg
(34%)
Calcium
66mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 211mg | 9% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.