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Easy Strawberry Rhubarb Pie Recipes

Easy Strawberry Rhubarb Pie Recipes

This easy strawberry rhubarb pie pairs sweet strawberries with tart rhubarb in a jammy filling tucked into a flaky double crust. A golden egg wash and sprinkle of sugar make it bakery-beautiful.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 pie crusts (9-inch) refrigerated pie dough one for bottom, one for top
  • 4 cups strawberries hulled and sliced
  • 3 cups rhubarb chopped 0.5 inch pieces
  • 1.25 cups granulated sugar
  • 6 tablespoons cornstarch use 7.0 tablespoons if fruit is very juicy
  • 0.5 teaspoons ground cinnamon optional
  • 0.25 teaspoons fine salt
  • 1 tablespoons lemon juice fresh
  • 1 teaspoons lemon zest
  • 1 teaspoons vanilla extract
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 large egg beaten with 1.0 tablespoon water for egg wash
  • 1 tablespoons coarse sugar for sprinkling

Instructions

Preparation Steps

  • Preheat oven to 400°F. Place a rimmed baking sheet on the lower rack to preheat and catch drips.
  • In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, cinnamon, salt, lemon juice, lemon zest, and vanilla. Toss until the fruit is evenly coated and glossy.
  • Roll one pie crust into a 9-inch pie plate. Trim overhang to about 1.0 inch.
  • Spoon the fruit filling into the crust and dot the top with the butter pieces.
  • Top with the second crust (or lattice). Trim, fold, and crimp the edges to seal. If using a full top crust, cut 4 to 6 vents for steam.
  • Brush the top with egg wash and sprinkle evenly with coarse sugar.
  • Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F and continue baking 35 to 40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
  • If the edges brown too quickly, loosely cover them with foil or a pie shield during the last 20 minutes.
  • Transfer the pie to a rack and let cool completely, at least 3 hours, to set the filling before slicing.

Notes

For a thicker filling, add 1.0 more tablespoon cornstarch if your fruit is extra juicy. To minimize a soggy bottom, bake on a preheated sheet and let the pie cool fully before cutting.