Description
- A classic strawberry rhubarb pie with sweet strawberries, tart rhubarb, and a flaky homemade crust.
Ingredients
Scale
- 3 cups sliced rhubarb
2½ cups chopped strawberries
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon orange juice
1/2 teaspoon vanilla extract
2 tablespoons butter
1 double pie crust
1 egg
1 tablespoon milk
Instructions
- Preheat oven to 400°F (204°C).
Prepare the pie crust and place one crust into a 9-inch pie dish.
Mix strawberries, rhubarb, sugars, cornstarch, and salt in a bowl.
Add orange juice and vanilla extract and stir gently.
Pour filling into the pie crust and dot with butter.
Create a lattice crust using the second dough disc.
Brush crust with egg wash and sprinkle coarse sugar.
Bake 20 minutes at 400°F then 30–35 minutes at 350°F.
Cool for 3 hours before slicing.
Notes
- Use fresh rhubarb when possible.
Drain frozen fruit before using.
Allow the pie to cool completely so the filling thickens.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg