Strawberry Rhubarb Pie
User Reviews
5
Strawberry Rhubarb Pie
Description
The Strawberry Rhubarb Pie combines trimmed and peeled rhubarb cut into inch-length pieces with hulled and quartered strawberries. They are tossed with sugar and allowed to sit until they release their juices, which are then partially retained. The fruit is mixed with cornstarch, orange zest, vanilla extract, and a pinch of salt to enhance flavor and thicken the filling.
The filling is poured into one pre-lined pie crust in a 9-inch pie plate. A lattice crust is made by cutting the second dough into strips that are layered over the fruit, creating a classic presentation and allowing moisture to escape during baking. The pie is brushed with egg wash mixed with milk for a golden finish.
The final pie offers a tender, juicy filling balancing the tartness of rhubarb with the sweetness of strawberries and sugar. The crust is flaky and golden with a slight crunch from the lattice top. It works well as a dessert at family meals or gatherings when these seasonal fruits are at their peak.
Leftover pie stores well at room temperature or in the refrigerator and can be frozen wrapped tightly for up to four months. Proper thawing and reheating maintain quality, making it practical for advance preparation or extended enjoyment.
Ingredients
- 1 1/2 pounds rhubarb trimmed, peeled and cut into 1-inch lengths (see note 1)
- 20 ounces strawberries hulled and quartered (see note 2)
- 1 cup granulated sugar plus 1 tablespoon
- 2 pie crust homemade or store-bought (see note 3
- 2 tablespoons cornstarch (see note 5)
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 egg lightly beaten
- 1 tablespoon milk
Instructions
- In a large bowl, add rhubarb, strawberries, and 1 cup of sugar and toss to combine. Let sit at room temperature until the fruit releases its juices, about 1 hour.
- Meanwhile, line a 9-inch pie plate with 1 pie crust, letting the excess dough hang over the edge. Cover with plastic wrap and refrigerate while the fruit rests.
- Using a pizza wheel or pastry wheel, cut the second pie crust into even strips for a lattice top, about 1/2-inch to 3/4-inch wide strips. Refrigerate while assembling the pie.
- Adjust an oven rack to the lowest position and preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
- Drain fruit well reserving 1/4 cup of juice. In a large bowl, add fruit, reserved fruit, cornstarch, orange zest, vanilla, and salt and toss to combine. Taste fruit and add more sugar to taste if desired.
- Pour fruit into prepared pie crust, mounding it in the middle. Lay 4 to 7 parallel strips of pie crust about 1/2-inch apart to form the first layer of lattice. Fold back every other strip.
- Place one long strip of pie crust perpendicular across all parallel strips. Unfold the folded parallel strips over the perpendicular strip.
- Fold back parallel strips running under perpendicular strip. Lay another perpendicular strip next to the first, about 1/2-inch apart. Unfold the folded parallel strips over the perpendicular strip.
- Continue adding perpendicular strips, folding back the parallel strips then unfolding, until the entire top of the pie crust is covered with lattice. Crimp the strips to the lower crust to seal the edges.
- In a small bowl, beat egg and milk. Brush on crust and sprinkle with remaining 1 tablespoon sugar.
- Set pie on baking sheet place in oven. Bake until the top crust is golden, about 25 minutes.
- Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer.
- Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature.
Notes
- Rhubarb should be trimmed, peeled, and cut into 1-inch pieces to ensure even cooking.
- Use fresh strawberries hulled and quartered to match rhubarb's texture and seasonality.
- Chill pie crusts while preparing filling to maintain dough firmness for easier handling.
- Cornstarch is used to thicken the filling and prevent excess liquid from making the pie soggy.
- Orange zest adds brightness and complements the fruit flavors.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Freeze fully cooled pie wrapped tightly; consume within 4 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 187mg | 8% |
| Potassium | 406mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 49mg | 54% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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