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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a delightful combination of sweet and tart flavors that creates an absolutely delicious dessert. This pie showcases the vibrant red hues of fresh strawberries and the tangy, slightly sour notes of rhubarb, resulting in a perfect balance of flavors.
Course Dessert
Cuisine American
Keyword strawberry rhubarb pie
Prep Time 20 minutes
Cook Time 50 minutes
Cool Time 2 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 581kcal

Ingredients

Egg Wash

  • 1 large egg
  • 1 tablespoon cold water

Instructions

  • Crust: Make your homemade pie crust through step 2, and leave your dough discs in the fridge while you make the filling.
  • Preheat your oven to 400℉.
  • In a large bowl, add chopped rhubarb and strawberries. In a small bowl, whisk together sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla. Pour over the fruit and gently stir until combined.
  • Take your pie dough out of the fridge and roll out each of the discs into a 12 inch circle. Carefully place one circle into your pie dish and gently press it on the bottom and sides of your pie dish.
  • Spoon the filling into the crust, leaving the liquid in the bowl. Pour the remaining liquid into a small saucepan, and heat over medium-high heat just until it begins to thicken. Pour over the filling in your pie.
  • Place the second pie dough circle on top of the filling. You can either use a knife to cut slits in the top of the pie, or use a small cookie cutter to cut out shapes before putting it on the pie. Trim the edges of the dough and crimp with a fork, or flute using your fingers.
  • In a small bowl, whisk the egg and water together. Lightly brush the top of your pie with a pastry brush. You can sprinkle the top with coarse sugar to make it extra fancy.
  • Place the pie on a baking sheet and bake for 20 minutes at 400℉. At this point, you can put a pie shield on the edges or cover with foil so that they don't get too brown. Turn the temperature down to 350℉ and bake for 30 more minutes. The filling should be bubbling and the top crust a nice golden brown when done. Remove from oven and set on a cooling rack.
  • Let the pie cool at room temperature for 2-3 hours before slicing. The filling will thicken during this time. If you slice the pie when it is still warm, it will be very juicy and run all over. Serve with vanilla ice cream and enjoy!

Nutrition

Calories: 581kcal | Carbohydrates: 58g | Protein: 19g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 513mg | Fiber: 5g | Sugar: 48g