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Strawberry Rhubarb Pie Recipe

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4.5 from 14 reviews

This classic Strawberry Rhubarb Pie combines the sweet and tart flavors of fresh strawberries and rhubarb in a flaky all-butter crust, creating a perfect balance of fruity goodness. The filling is thickened with cornstarch and brightened with lemon juice and vanilla, baked to golden perfection for a delightful dessert.

Ingredients

Filling

  • 3 cups fresh strawberries, hulled and halved (or quartered if large)
  • 2½ cups fresh rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar (adjust if fruits are very sweet)
  • ¼ cup cornstarch
  • 1 tbsp fresh lemon juice
  • ½ tsp pure vanilla extract
  • Pinch of salt

Crust & Assembly

  • 1 double pie crust (homemade or store-bought, all-butter recommended)
  • 1 large egg, beaten with 1 tsp water (for egg wash)
  • 1 tbsp coarse sugar (optional, for topping)

Instructions

  1. Preheat & prep: Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven. Prepare a 9-inch pie dish for assembling the pie.
  2. Macerate the fruit: In a large bowl, gently combine the strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Let the mixture sit for 10 to 15 minutes until juices start forming, releasing the flavors.
  3. Roll & line bottom crust: Roll out one disk of the pie dough to a 12-inch circle, then gently place it into the prepared pie dish, allowing the edges to overhang. Chill the crust while you roll out the top crust.
  4. Add filling: Pour the prepared fruit mixture, including all the juices, into the lined bottom crust, spreading evenly.
  5. Top crust: For a full crust, place the second rolled-out dough disk on top, trim the edges to about ½ inch, and crimp them to seal. Cut 4 to 5 slits into the top crust to allow steam to escape. For a lattice top, cut the dough into strips and weave them over the filling, then crimp the edges.
  6. Egg wash & sugar: Brush the top crust with the beaten egg wash made from the large egg and water. Sprinkle coarse sugar evenly over the crust for a sparkling finish.
  7. Bake: Set the pie on a rimmed baking sheet to catch any drips. Bake initially at 400°F for 20 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.
  8. Cool completely: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for 3 to 4 hours so the filling can set before slicing and serving.

Notes

  • Use fresh, ripe strawberries and crisp rhubarb for the best flavor and texture.
  • If the fruit is very sweet, reduce the sugar to prevent an overly sweet pie.
  • Chilling the crust before baking helps maintain a flaky texture.
  • To prevent the crust edges from burning, tent them with foil after 30 minutes of baking.
  • Letting the pie cool completely is important for the filling to thicken properly and avoid a runny pie.
  • An all-butter crust is recommended for rich flavor, but you can substitute with a store-bought crust if short on time.
  • The egg wash and coarse sugar topping add a beautiful glossy finish and crunch.

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