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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries for a delicious dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 280 kcal

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Rolling Pin
  • pastry wheel or knife
  • Baking sheet
  • fork

Ingredients
  

Pie Crust

  • 1 recipe homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)

Filling

  • 3 cups sliced rhubarb (½ inch pieces)
  • 2.5 cups chopped strawberries
  • ⅓ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon orange juice
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter (cut into small pieces)
  • 1 large egg (lightly beaten with 1 tablespoon milk)
  • coarse sugar (optional for garnish)

Instructions
 

Preparation

  • Prepare my pie crust recipe through step 5.
  • Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough to a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish, tuck it in. Spoon the filling into the crust, leaving all excess liquid in the bowl and dot with butter.
  • Remove the other disc of chilled pie dough from the refrigerator, roll into a circle 12 inches in diameter. Cut strips and arrange them over and under one another to create a lattice on top, sealing the edges.
  • Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle with coarse sugar, if desired.
  • Place the pie onto a large baking sheet and bake for 20 minutes. Lower the temperature to 350°F (177°C) and bake for an additional 30-35 minutes until the filling is bubbling.
  • Allow the pie to cool for 3 full hours at room temperature before serving.

Notes

Cover leftovers tightly and store in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 45gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Keyword baking, dessert, Fruit Pie, Homemade, Pie, Strawberry Rhubarb Pie
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