Strawberry Rhubarb Pie
Sweet strawberries and tart rhubarb bake together into a bubbling, jammy filling that tastes like pure spring and summer tucked inside a flaky crust. This Strawberry Rhubarb Pie is made from scratch (but it's easy, especially if you use a store bought pie crust), with fresh fruit and simple ingredients that let the classic flavors shine. Serve it warm with a scoop of vanilla ice cream, and it quickly becomes the kind of dessert everyone hopes there’s one more slice of.
Equipment
- 1 Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- 1 Rolling Pin
- 1 Silicone Mat optional but makes rolling easier optional (makes rolling pie dough easier)
- 1 9" Pie Plate I like glass pyrex and ceramic plates I like glass pyrex and ceramic plates
- 1 Baking Sheet
- Parchment Paper makes clean up easier optional (makes clean up easier)
- 1 Crust Protector optional (not always needed)
Ingredients
- 1 double pie crust fridge temperature
- 3 cups sliced rhubarb about ½” slices
- 2 ½ cups chopped strawberries about ½ inch pieces
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 teaspoon orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1-2 tablespoon salted butter cut into small pieces
- 1 egg
- 1 tablespoon milk
- Coarse sugar for sprinkling on top
Instructions
- In a large bowl combine the rhubarb, strawberries, sugar, cornstarch, orange juice, orange zest, vanilla extract and cinnamon. Once all stirred together, set the bowl aside.
- Roll one of the pie crust discs out on a floured surface until it is about 12” round.
- Place the 12” round on a baking sheet lined with parchment paper. Cut the dough into 1” wide strips. Cover with plastic wrap and place in the fridge to chill.
- Remove the other dough disc from the fridge and roll to about 12” round.
- Place this pie crust into a 9” pie dish. Don’t worry about the overhanging crust at the moment.
- Spoon in the strawberry rhubarb filling leaving behind the excess liquid in the bowl. Dot the filling with the 1 tablespoon of butter cut into small pieces, about the size of peas.
Making the Lattice Top
- Remove the strips of dough from the fridge. Place about 5 strips all in the same direction leaving about ½" of space between each strip.
- Pull back every other dough strip (eg. 1,3, and 5), then lay a new strip of dough in the opposite direction (perpendicular) across the pie. See post for pictures.
- Return the folded back strips to their original position and now fold back the other strips (2 and 4). Lay down another perpendicular strip and return all the folded back strips to their original position.
- Repeat the process by folding back strips 1, 3, and 5 again and laying down another strip. Continue alternating this pattern until you reach the other edge of the pie.
- Trim the overhanging dough (the bottom dough and the lattice) to about ½ an inch overhang. Tuck the overhang under itself keeping it flush to the edge of the plate. Crimp the edge of the dough all the way around by using your thumb on one hand to press the dough horizontally into a gap made between the thumb and forefinger of your other hand.
- In a small bowl whisk together the egg and milk.
- Use a pastry brush to brush the egg wash all over the pie dough (lattice and edge).
- Sprinkle with coarse sugar for decoration if desired.
- Place pie plate on a parchment lined baking sheet. Bake in an oven at 425F for 20 minutes and then turn down to 375F for 35-40 minutes. If the lattice top is browning too much you can protect the edges with aluminum foil or a pie crust protector.
- The pie is done when the crust is golden brown and the pie filling is bubbling. Remove the pie and allow it to cool to room temperature before slicing.
- Serve with a scoop of vanilla ice cream and enjoy.
Notes
It can be hard to remove that first slice of pie without making a mess, but there is a simple trick that helps. Use a serrated knife to cut through the crust cleanly. After making the two cuts that form your first wedge-shaped slice, make one additional cut on each side of it so that three slices are fully separated. Then, use a pie server to lift out the center slice first. Having the two surrounding slices already cut gives you extra wiggle room, making it much easier to remove that first piece cleanly without breaking the crust or crushing the filling.