Strawberry Rhubarb Pie
User Reviews
4.9
Strawberry Rhubarb Pie
Description
The Strawberry Rhubarb Pie combines a double pie crust with a filling of hulled and chopped strawberries and sliced rhubarb. Sweetened with sugar and thickened with cornstarch, the mixture includes vanilla and a small pinch of salt for depth. The filling is placed into the bottom crust and topped with a lattice made from strips of dough, brushed with egg yolk for color and optionally sprinkled with coarse sugar. Butter pieces dot the filling to add richness during baking.
The pie bakes in a hot oven, creating a golden crust and thickened filling that is both tart and sweet. Letting the pie cool before slicing allows the filling to set firmly, which prevents runniness.
This pie is excellent served on its own or accompanied by vanilla ice cream or whipped cream to complement its tangy flavor. Using a glass or metal pie dish is recommended to help avoid soggy crust bottoms. Freezing extra rhubarb ahead of time allows for easy filling preparation when needed. Variations include adding citrus zest or warming spices to customize the filling.
Ingredients
- 1 pie crust double
- 2½ cups strawberries washed, hulled, and cut into pieces 16oz
- 3 cups rhubarb sliced into pieces a bit less than ½ an inch, stalks, no leaves.
- ¾ cup sugar plus more to taste
- ¼ cup cornstarch
- 1 tablespoon butter room temperature cut into small pieces
- ¼ teaspoon salt
- 1 teaspoon vanilla
- egg yolk, to brush on the pie crust
- sugar optional, coarse, for sprinkling on top
Instructions
- Preheat oven to 425F. Wash, hull, and cut your strawberries into small pieces, then place them in a large bowl. Wash the rhubarb and cut into pieces a bit less than ½ an inch, then transfer to the bowl of strawberries.
- Sprinkle the sugar, cornstarch, vanilla extract, and salt over the mixture, then mix to combine and set aside.
- Roll your first piece of chilled pie dough out on a lightly floured surface into a 12 inch round. Keep the dough moving and re-flour as needed.
- Transfer dough into your pie dish and push from the outside so it conforms to your pie dish.
- Roll the second piece of pie dough out and cut it into roughly one inch thick strips.
- Give your filling one last toss then spoon into the pie dish. Excess liquid at the bottom of the bowl is not needed and can be discarded. Smooth the top into an even layer then dot with butter. In a small bowl mix the egg yolk with two teaspoons of water, milk, or cream. Brush the edge of the pie crust then arrange the strips in a lattice on top. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
- Bake at 425F for 20 minutes then reduce oven temp to 375F and bake an additional 35-40 minutes. Tent the pie around the 40 minute mark. Allow pie to cool before cutting. Serve with vanilla ice cream.
Notes
- Freeze extra rhubarb pre-cut for future easy use without extra prep.
- Use a glass or metal pie dish to ensure a well-browned, less soggy crust bottom.
- Adjust strawberry to rhubarb ratio, increasing pie thickener if adding more strawberries due to higher liquid content.
- Add lemon or orange zest or warming spices like ginger or cinnamon to customize the filling flavor.
- Let the pie cool completely before slicing to help the filling set properly.
- Top crust can be customized as lattice, full with vents, decorative cutouts, or replaced with streusel as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 209mg | 9% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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