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Sliced strawberry rhubarb pie showing vibrant red filling, with fresh strawberries and rhubarb around it.
Alyssa

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.
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Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Servings: 8 pieces
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

  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) to a circle 12 inches in diameter. Place the dough into a 9-inch pie dish and spoon the filling into the crust.
  5. Remove the other disc of dough, roll it out to a circle, and cut strips to weave over the filling or simply cover it with the rolled dough, cutting slits for steam vents.
  6. Brush the top with the egg/milk mixture and sprinkle with coarse sugar, if desired.
  7. Place the pie on a baking sheet and bake for 20 minutes, then reduce temperature to 350°F (177°C) and bake for an additional 30-35 minutes.
  8. Allow to cool for 3 hours before serving.

Notes

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