Strawberry Rhubarb Pie

Strawberry Rhubarb Pie, sweet and tangy, that is sliceable and perfect for serving a crowd. Homemade rhubarb-strawberry pie that has a flakey crust and a rich and sweet homemade pie filling.

Course Desserts

Cuisine American

Keyword rhubarb pie, rhubarb strawberry pie, rhubarb strawberry pie recipe, strawberry rhubarb pie

Prep Time 10

Cook Time 45

Additional Time 4 10

Total Time 5 5

Servings pie

Calories 361kcal

Author Kelsey

Equipment

1 Pie Plate
1 Sharp Knife
1 mixing bowl

Ingredients

4 cups rhubarb diced into 1 inch pieces
2 1/2 cups strawberries hulled, and diced into slices
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/4 cup cornstarch
2 pie crust for deep-dish pie

Egg Wash Topping

1 large egg
1 tablespoon milk

Instructions

First, you will prep your fruit for the rhubarb-strawberry pie. Wash and dice your rhubarb, I used frozen 1-inch pieces. Then strawberries I sliced into pieces.
Pour fruit in a bowl. Add in your cornstarch, salt, vanilla, and lemon juice. Give a quick mix. Now pour in sugar and mix around one more time.
Set your bowl to the side and let it sit for 10 minutes.
Now grab your pie dish and place one of your pie crusts. I used the refrigerated Pillsbury Pie Crust for this. Even out your pie crust.
Then pour your filling in the pie crust, and top with the second pie crust.
Shape the edge of your crust, I just used my fingers. Then take a knife and slice lines for air holes.
Whisk up your egg and milk and then brush the pie. This is going to help it become golden on top.
Cover the pie crust edge with a pie crust protector or use aluminum foil. This will prevent the outer crust from overbaking.
Bake in a preheated 400-degree oven for 20 minutes. At that time drop the temperature down to 350 degrees and continue to bake 25-30 minutes or until the crust is fully cooked.
Remove your pie from the oven and allow it to cool for an hour on a baking rack.
Cover your strawberry rhubarb pie and then store in the fridge for at least 4 hours for the filling to set up.
Remove, slice, and serve.

Video

Notes

Pie Crust - Make sure to cut a few holes in the top crust of your pie. Otherwise, it can break open or explode when it bakes. It needs spots for the air to release.

Rhubarb - Fresh or frozen rhubarb works for this recipe. Just pre-cut up the rhubarb if frozen so all you have to do is toss in bowl with berries and sugar and let sit.

Nutrition