Strawberry Rhubarb Pie
This strawberry rhubarb pie is simple and delicious. The homemade crust is divine too. It will be your new favorite spring and summer pie.
Ingredients
- 3 cups Fresh Rhubarb cut into 1" pieces
- 2½ cups Fresh Strawberries (chopped)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 Tbsp Lemon juice
- ½ tsp vanilla extract
- 2 Tbsp cold butter, diced
- 1 lg egg
- 1 Tbsp milk to mix with the egg
- coarse sugar for garnish (optional)
Instructions
- Stir the rhubarb, strawberries, sugars, cornstarch, salt, lemon juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats to 400℉
- Roll out your chilled and rested pastry dough a floured work surface, roll out one of the discs (keep the other one in the refrigerator). Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter.
- Carefully place the dough into a 9-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.
- Roll out the second crust for the top or make a streusel toppingTo make a lattice: Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 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 pie crust 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.
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- 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, place a pie shied, or a strip of aluminum foil around the edges of the crust to prevent the edges from browning too quickly. The pie is done when the filling’s juices are bubbling all around the edges. For Deep dish pie see notes below.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to set and thicken.
- Cut into 6-8 pieces and enjoy. Refrigerate any leftovers for up to 5 days.
Notes
I find that if I am making this pie in a deep dish pan, it takes a full 15-20 minutes more to cook to the point where the filling is bubbling. Just judge your own pie/oven and bake until the filling starts bubbling out of the pie.