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Freshly baked strawberry rhubarb pie with slice removed showcasing vibrant fruit filling.
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
Cooling Time 3 hours
Total Time 6 hours 50 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Homemade Pie Crust
  • 3 cups sliced rhubarb (1/2 inch pieces)
  • 2.5 cups chopped strawberries
  • 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 Tablespoon milk
  • Coarse Sugar for Garnish (optional)

Equipment

  • 1 9-inch Pie Dish (for baking the pie)
  • 1 Rolling Pin (for rolling out dough)

Method
 

  1. Prepare pie crust recipe through step 5.
  2. Combine rhubarb, strawberries, sugars, cornstarch, salt, orange juice, and vanilla extract in a large bowl.
  3. Preheat oven to 400°F (204°C).
  4. Roll out one disc of dough and place it in the pie dish. Add filling and dot with butter.
  5. Roll out second disc of dough, cut into strips, and weave over the filling.
  6. Brush with egg/milk mixture and sprinkle with coarse sugar.
  7. Bake for 20 minutes at 400°F, then reduce to 350°F and bake for another 30-35 minutes.
  8. Cool for at least 3 hours before serving.

Notes

Store leftovers tightly covered in the refrigerator for up to 5 days.