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Strawberry Rhubarb Pie Recipe

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4.1 from 14 reviews

This strawberry rhubarb pie features a delightful combination of sweet strawberries and tart rhubarb encased in a flaky, all-butter pie crust. The filling is thickened to a jammy consistency for perfect slices, with tips to prevent runny filling and ensure a beautifully baked lattice-top pie.

Ingredients

Pie Crust

  • All Butter Pie Crust or Homemade Pie Crust (enough for 2 crusts: 1 bottom and 1 top)

Filling

  • 3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
  • 2 1/2 cups (about 380g) chopped fresh 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
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes

Egg Wash and Topping

  • 1 large egg, beaten with 1 Tablespoon (15ml) milk
  • Optional: coarse sparkling sugar, for topping

Instructions

  1. Prepare the pie crust: Prepare either an all-butter or homemade pie crust recipe according to instructions, chill the dough in the refrigerator for at least 2 hours before using to ensure proper texture and easy handling.
  2. Make the filling: In a large bowl, combine the sliced rhubarb, chopped strawberries, light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir thoroughly until evenly mixed, then set aside.
  3. Roll and fit the bottom crust: On a lightly floured surface, roll out one disc of chilled dough into a 12-inch diameter circle. Carefully place it into a 9-inch pie dish, gently pressing it into the bottom and sides. Use a slotted spoon to transfer the fruit filling into the crust, reserving any juices left in the bowl. Refrigerate the pie uncovered while you reduce the juices if necessary.
  4. Reduce excess juice (optional): If there is a lot of leftover liquid from the filling, pour it into a small saucepan and cook over medium-low heat, stirring constantly for 3–4 minutes until thickened. Let cool for 5 minutes, then pour this reduction over the filling in the crust and gently toss with the fruit. Dot the filling with small cubes of cold butter. Return the pie to the refrigerator.
  5. Prepare the lattice top: Remove the second chilled disc of dough and roll it into a 12-inch circle. Cut into approximately 1-inch wide strips using a pastry wheel or knife. Arrange the strips over the pie filling in a woven lattice pattern. Trim excess dough and seal the edges by pressing and then flute or crimp the edges decoratively.
  6. Apply egg wash and chill: Brush the top and edges of the crust lightly with the egg wash mixture. Optionally, sprinkle coarse sugar on top for sparkle. Refrigerate the pie for 20–30 minutes to firm up the crust before baking.
  7. Preheat oven and bake: Preheat your oven to 400°F (204°C). Place the pie in the center rack and lay a baking sheet lined with parchment paper on the rack below to catch any drips. Bake for 20 minutes at 400°F.
  8. Lower temperature and continue baking: Without removing the pie, reduce the oven temperature to 350°F (177°C). Add a pie crust shield to protect the edges and bake for an additional 50 minutes or until the crust is golden brown and the filling bubbles around the edges and through the lattice. Use an instant-read thermometer to check for an internal temperature of 200–212°F (approximately 100°C) to confirm doneness.
  9. Cool thoroughly before serving: Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely for at least 5–6 hours before slicing. This resting time lets the filling set properly to avoid runniness.
  10. Store leftovers: Cover any leftover pie tightly. It can be stored at room temperature for up to 2 days or refrigerated for up to 5 days for best freshness and flavor.

Notes

  • Chilling the pie dough before rolling is crucial to prevent shrinking and maintain flakiness.
  • Reducing the filling juices is optional but helps prevent a runny pie.
  • The lattice crust not only looks beautiful but also helps release steam during baking.
  • Using an instant-read thermometer ensures the filling is cooked through and safe to eat.
  • Allow the pie to cool thoroughly to ensure clean slices and avoid a watery filling.
  • Pie leftovers can be refrigerated and taste great served slightly warmed or at room temperature.

Find it online: https://recipesbyliza.com/strawberry-rhubarb-pie-recipe/