Strawberry Rhubarb Pie
A golden-baked strawberry rhubarb pie recipe with flaky, buttery crust and fresh or frozen strawberries.
Servings: 8
Ingredients
- 1 batch double-crust pie dough
- 4 cups strawberries hulled and quartered (fresh or frozen)
- 1 ½ pounds rhubarb cut into 1-inch pieces (5-6 cups)
- ¾ cup sugar
- 2 tsp lemon juice
- ½ tsp vanilla extract
- ¼ cup cornstarch
- 1 egg lightly beaten with 1 tbsp water
- 1 tablespoon sugar for sprinkling
Instructions
- Preheat the oven to 500°F and place a rimmed baking sheet on the lowest rack. Roll out the bottom pie crust into a 12-inch circle and transfer it to a pie plate.
- In a large bowl, toss together the strawberries, rhubarb, sugar, lemon juice, and vanilla extract.
- Sprinkle the cornstarch over the fruit mixture and toss until coated.
- Pour the fruit mixture into the unbaked pie crust bottom.
- Lay the top crust over the fruit and seal the edges with your fingers. Cut eight slits in the top to create vents. Brush the crust with egg wash and sprinkle with 1 tablespoon sugar.
- Place the pie on the heated baking sheet and lower the oven temperature to 425°F. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375°F and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. If crust edges are getting too dark, protect them with aluminum foil.
Notes
Transfer the pie to a wire rack and cool before serving.
The pie can be stored at room temperature, wrapped in foil, for two days.
Note that frozen strawberries will require a longer cooking time.
Nutrition
Calories: 354kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 186mg | Potassium: 408mg | Fiber: 4g | Sugar: 29g | Vitamin A: 126IU | Vitamin C: 50mg | Calcium: 96mg | Iron: 2mg