Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie

This recipe turned me into a strawberry rhubarb pie fanatic! The pie holds together nicely and the homemade pie crust is phenomenal.

Prep: 3h

Total: 7h

Yield: 1

Ingredients:

• homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
• 3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
• 2 and 1/2 cups (about 380g) chopped strawberries
• 1/3 cup (67g) packed light brown sugar
• 1/3 cup (67g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/4 teaspoon salt
• 1 Tablespoon (15ml) orange juice
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (30g) unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for garnish

Instruction:

1. Prepare my pie crust recipe through step 5.
2. 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.
3. Preheat oven to 400°F (204°C).
4. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
5. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Grandma’s Strawberry-Rhubarb Pie

Bake Grandma’s Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Prep: 0 15min0

Total: 0 1h20min0

Yield: 1 pie

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 434, Fat 18g, Saturated Fat 7g, Carbohydrate 64g, Fiber 2g, Sugar 35g, Protein 5g, Cholesterol 35mg, Sodium 65mg

Ingredients:

• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water
• 2 1/2 cups chopped red rhubarb, fresh
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• Large granule sugar

Instruction:

1. Crust Preparation:
2. Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
3. Preheat oven to 425 degrees F.
4. Filling Preparation:
5. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Strawberry Rhubarb Pie

This easy strawberry and rhubarb pie is the perfect combination of sweet and tangy. It’s the perfect summer dessert.

Prep: 20min

Total: 80min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 256 kcal, Carbohydrate 39 g, Protein 3 g, Fat 10 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 3 mg, Sodium 209 mg, Fiber 2 g, Sugar 17 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 1 Double Pie Crust
• 2 ½ 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 tbsp butter (room temperature cut into small pieces)
• ¼ tsp salt
• 1 tsp vanilla
• egg yolk to brush on the pie crust
• coarse sugar for sprinkling on top (optional)

Instruction:

1. Preheat oven to 400F. 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 1/2 an inch, then transfer to the bowl of strawberries.
2. Sprinkle the sugar, cornstarch, and salt over the mixture, then mix to combine and set aside.
3. 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.
4. Transfer dough into your pie dish and push from the outside so it conforms to your pie dish.
5. Roll the second piece of pie dough out and cut it into roughly one inch thick strips.
6. 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.
7. 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.

Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe combines fresh, tart rhubarb and sweet strawberries. It’s paired with a homemade buttery, flaky pie crust.

Prep: 20min

Total: 5h45min

Yield: 8 – 10 serving(s)

Ingredients:

• 1 recipe All-Butter Pie Crust (2 crusts)
• 1 c. + 2 tbsp. granulated sugar
• 6 tbsp. cornstarch
• 1/2 tsp. kosher salt
• 1 lb. fresh rhubarb
• 1 lb. strawberries, stemmed and quartered
• 1 tbsp. orange juice
• 2 tsp. orange zest
• 2 tsp. vanilla bean paste or vanilla extract
• 1 large egg
• 2 tbsp. turbinado sugar

Instruction:

1. Preheat the oven to 375°. Place a foil-lined rimmed baking sheet on the center rack of the oven to preheat.
2. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate.
3. Stir together the sugar, cornstarch, and salt in a large bowl until evenly combined. Add the rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss until evenly coated. Pour the fruit mixture into the pie crust.
4. Roll out the other piece of dough into a 12-inch round on a floured surface. Cut into eight 1 1/2-inch-wide strips. Arrange 4 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 4 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Press with a fork all around the edge of the pie crust to crimp.
5. In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
6. Bake the pie until the filling is bubbly and thickened in the middle of the pie, 1 hour 20 minutes to 1 hour 30 minutes. (Cover the pie with foil if the crust is getting too dark after 45 minutes.) Allow the pie to cool to room temperature before slicing, about 4 hours.

Strawberry Rhubarb Pie

FAQ

What is the best thickener for rhubarb pie?

Why is my strawberry rhubarb pie runny?

Should rhubarb be cooked before baking?

How do you keep the bottom of rhubarb pie from getting soggy?