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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie blends tart rhubarb with sweet strawberries for a delicious dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 recipe All Butter Pie Crust or Homemade Pie Crust
For the Filling
  • 3 cups sliced rhubarb (½-inch pieces)
  • 2 and ½ cups chopped fresh strawberries
  • ⅓ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 Tablespoon orange juice (15g/ml)
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon cold unsalted butter (cut into small cubes)
For the Egg Wash
  • 1 large egg (beaten with 1 Tablespoon of milk)
Optional Topping
  • coarse sparkling sugar (for topping)

Equipment

  • Pie Dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the pie crust, placing one crust in the pie dish.
  3. In a mixing bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract.
  4. Pour the fruit mixture into the prepared crust and dot with cold unsalted butter.
  5. Cover with the second pie crust, crimp the edges, and brush with the egg wash. Sprinkle with coarse sparkling sugar if desired.
  6. Bake for 45 minutes until the crust is golden and the filling is bubbly.
  7. Let the pie cool before serving.

Notes

For a thicker filling, let the pie sit for a few hours before serving.