4.6 from 138 votes
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie features a flaky pie crust filled with a vibrant mix of fresh strawberries and rhubarb tossed in sugar and cornstarch for sweetness and thickening. The dual fruit filling combines tartness from rhubarb with the sweetness of strawberries, baked under a golden top crust with an egg wash to yield a visually appealing and flavorful dessert.
Prep Time
35 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings:
8
slices
Calories:
393 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pie
- 2 pie crust homemade or store-bought
- ⅓ cup cornstarch
- 1 ½ cups granulated sugar
- 2 1/2 cups strawberry sliced, fresh
- 3 ½ cups rhubarb sliced, fresh
Egg Wash
- 1 egg large
- 1 tablespoon water
Instructions
- Preheat the oven to 400 degrees F.
- Place the crust on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- In a bowl, add in the cornstarch and sugar. Stir until incorporated.
- Add in the sliced strawberries and rhubarb and stir until completely coated in sugar and cornstarch.
- Pour into the bottom pie crust and spread out.
- Roll out the top pie crust on a lightly floured surface to be about 10 to 11 inches.
- In a small bowl, add in the egg and water. Beat with a fork or whisk until combined. Using a pastry brush, brush the egg wash onto the bottom edge of the pie crust.
- Fold the top layer of pie crust in half and lay it on top, lining it up so the crust crease is in the center. Unfold and gently press the top and bottom dough together around the edges. Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all round and tiny.
- Cut a few slits in the top of the crust for the steam to escape.
- With your forefinger and thumb, crimp the pie crust together. I form a “U” with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside.
- With the pastry brush, brush the top layer with the egg wash.
- Place the pie in the preheated 400 degree F oven for 20 minutes and then turn the heat down to 350 and bake another 40 to 50 minutes until the pie filling is bubbling and the crust is golden brown.
Cup of Yum
Notes
- When using frozen strawberries or rhubarb, thaw and drain thoroughly before adding to the filling.
- Add 2 extra tablespoons of cornstarch if using frozen fruit to compensate for additional moisture.
Nutrition Information
Calories
393kcal
(20%)
Carbohydrates
69g
(23%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
185mg
(8%)
Potassium
272mg
(6%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
90IU
(2%)
Vitamin C
31mg
(34%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 393
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 185mg | 8% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 31mg | 34% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.