Strawberry Rhubarb Pie is sweet, tart & delicious with a scoop of vanilla ice cream. Learn all my tips for the perfect pie every time!
Print
4 from 3 votes

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is sweet, tart & delicious with a scoop of vanilla ice cream. Learn all my tips for the perfect pie every time!
Course Dessert
Cuisine American
Keyword pie, strawberry
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 3 hours
Total Time 4 hours 35 minutes
Servings 10 slices
Calories 281kcal
Author Fiona Dowling

Ingredients

  • 1 double crust pie dough (1 crust for the bottom and 1 for the top)
  • 3 1/2 cups rhubarb sliced 1/2-inch thick
  • 16 ounces fresh strawberries hulled & cut into quarters
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1 large egg for egg wash
  • 2 teaspoons milk for egg wash
  • Coarse sugar

Instructions

  • Preheat the oven to 425F degrees.
  • In a large bowl, stir together the rhubarb, strawberries, brown sugar, white sugar, cornstarch, cinnamon, lemon zest & salt so that the strawberries are evenly coated.
  • Roll out 1 pie disc so that it forms a circle about 12 inches in diameter. Carefully transfer to a 9-inch pie plate.
  • Spoon the pie filling into the pie plate using a slotted spoon. Do not add the juice at the bottom of the bowl (this will make your pie soggy). 
  • Roll out the second pie disc. If making a double crust: Carefully transfer to the top of the pie. Trim excess crust from the edges, then fold them over, and crimp the edges. Use a sharp knife to cut make an X-shape in the center. If making a lattice-topped pie: After rolling out the second disc, cut it into strips about 1/2 - 3/4 inch thick using a pizza knife or sharp knife. Place 4-5 strips vertically on top of the pie, then weave strips through horizontally, alternating between going over & under. Cut the excess off the edges, then fold the edges over and crimp them with your fingers. 
  • In a small bowl whisk together the egg and milk. Gently brush the top of the pie with the egg wash (there will be leftover), then sprinkle with sugar.
  • Place the pie on top of a cookie sheet, and put both in the oven. Bake in the preheated oven for 15 minutes, then turn the oven down to 375F degrees and continue baking for 50-60 minutes. Check the pie after both 15 & 30 minutes, if the top is getting too dark tent a piece of aluminum foil over top. 
  • Cool for at least 3 hours before slicing and serving. 

Notes

*Store pie for up to 8 hours at room temperature, then store in the fridge for up to 4 days. Baked pie can be frozen and thawed in the refrigerator. 

Nutrition

Calories: 281kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 211mg | Potassium: 247mg | Fiber: 2g | Sugar: 23g | Vitamin A: 80IU | Vitamin C: 30.9mg | Calcium: 66mg | Iron: 1.4mg