Strawberry Rhubarb Pie
This classic strawberry rhubarb pie is a quick and simple dessert that is sure to impress! The combination of sweet strawberries, and tart rhubarb, topped with flaky pie crust, creates a delicious pie that is perfect for holidays, picnics, parties, and more!
Ingredients
- 3 cups fresh rhubarb stalks, sliced, you can also use frozen sliced rhubarb.
- 2 cups fresh or frozen strawberries sliced
- 1 1/4 cups white sugar
- 2 8-inch pie crusts I like to use my homemade pie crust recipe, but you can also use store-bought pie crust
- egg wash, optional I usually don’t use one, but it does make the crust look more golden brown
- coarse sugar, for sprinkling on top optional
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl combine the sliced strawberries and sliced rhubarb. Add the sugar and cornstarch, mix well, and set aside.
- Prepare your crust
- If you are using a premade pie dough, allow it to warm up to room temperature, or at least warm up enough to handle without breaking. If you are making your own pie crust, prepare as usual.
- On a lightly floured surface, roll out the bottom crust with a rolling pin, until it is large enough to cover your pie dish. Carefully pick it up and lay the crust over the pie dish, and gently press it down so it is touching the bottom.
- Roll out the top crust
- Scoop the strawberry rhubarb pie filling carefully into the pie dish. Be sure to scrap out the bowl with a spatula to make sure you can as much of the juice and sugar as possible.
- Gently lay the top crust over the top of the filling.
- Trim and crimp the crust, you can also make a lattice top if you like.
- Poke a few holes in the top crust with a fork, or carefully cut 3-4 slits in the crust with a sharp knife. If you are using any egg wash, brush it over the top of the pie crust.
- Sprinkle some sugar over the top, then cover the edges of the crust with aluminum foil or a silicone pie shield. Another thing I like to do when making fruit pies is line a large-rimmed baking sheet with foil and place it on the rack before the pie. This catches any spills and makes for super easy cleanup!
- Place the pie in the oven and bake for 25 minutes. Remove the foil or silicone pie shield and bake for another 25 minutes, or until the crust has turned a light golden color.
- Allow the pie to cool for 15-20min. before serving. Or allow it to set up at room temperature overnight to set up, then cut and serve.
- Enjoy!
Notes
Any leftover pie can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 3 days!
Be sure not to let the filling sit in the crust too long before baking, to avoid soggy crusts, only add the filling once the top crust is ready, and try to bake the pie as soon as possible.
I love to serve this pie warm with a scoop of vanilla ice cream. Or a large spoonful of homemade whipped cream. To make your own homemade whipped cream, simply combine, 1 cup heavy cream, 2 tbsps powdered sugar, and 3 tsp vanilla extract in a large bowl. Beat using an electric mixer at high speed until stiff peaks form.
This pie can easily be heated, simply heat uncovered in the oven at 250 degrees F for 15 minutes or until warm.
You can use any type of egg wash for this recipe, my favorite is to make an egg wash of egg yolk with a little water. As I feel this method creates the best golden color!
Nutrition
Serving: 1sliceCalories: 121kcalCarbohydrates: 31gProtein: 0.01gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 1mgFiber: 0.01gSugar: 31gVitamin A: 0.003IUCalcium: 0.4mgIron: 0.02mg
Tried this recipe?Let us know how it was!