Delicious Strawberry Rhubarb Pie Recipe: Look no further than this strawberry rhubarb recipe for the perfect summer pie. Sweet, tart, and addictive, you won’t believe how easy it is to make!
Delicious Strawberry Rhubarb Pie Recipe
Ingredients
- 2½ cups strawberries washed, hulled, and cut into pieces 16oz
- 3 cups rhubarb sliced into pieces a bit less than ½ an inch, stalks, no leaves.
- ¾ cup sugar plus more to taste
- ¼ cup cornstarch
- 1 tablespoon butter room temperature cut into small pieces
- ¼ teaspoon salt
- 1 teaspoon vanilla
- egg yolk to brush on the pie crust
- coarse sugar for sprinkling on top optional
Instructions
Turn the oven on to 425F. Wash, hull, and thinly slice your strawberries before putting them in a big basin. Rinse the rhubarb and trim into pieces that are slightly less than ½ inch. Add the pieces to the strawberry basin.
After adding the salt, sugar, cornstarch, and vanilla extract, stir everything together and leave aside.
Using a slightly floured surface, roll out the first piece of cold pie dough into a 12-inch circular. Continue working the dough and re-flouring as necessary.
To make the dough fit your pie dish, transfer it inside and press from the outside. Roll out the remaining pie dough and cut into strips about an inch thick.
After one final mix, put the filling into the pie dish. You can dump the extra liquid at the bottom of the dish since it is not needed. Evenly smooth the top, then add butter splotches.
Combine the egg yolk with two tsp water, milk, or cream in a small bowl. After brushing the pie crust’s border, place the strips in a lattice pattern on top. If desired, dust the lattice with granulated or coarse sugar after brushing it with the egg wash.
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After 20 minutes of baking at 425°F, lower the oven temperature to 375°F and continue baking for a further 35 to 40 minutes. About 40 minutes in, tent the pie. Let pie cool completely before slicing. Accompany with vanilla gelato.
Note
Keep extra rhubarb frozen. While rhubarb is in season, freeze any extras if you have a surplus to use later! To utilize the rhubarb straight out of the freezer without any more preparation, I advise chopping it before freezing it.
Put pie in a metal or glass dish. Although I usually use ceramic baking dishes, you can use a glass or metal dish for this recipe if you’re concerned about the bottom being soggy.
Because metal transmits heat so effectively, you can tell whether the crust has browned well by peeking at the bottom through clear glass.
Nutrition
- Calories: 256kcal
- Carbohydrates: 39g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 3mg
- Sodium: 209mg
- Potassium: 195mg
- Fiber: 2g
- Sugar: 17g
- Vitamin A: 77IU
- Vitamin C: 24mg
- Calcium: 44mg
- Iron: 1mg
