Strawberry Rhubarb Pie
Strawberry Rhubarb Pie with a sweet-tart filling and flaky crust. A classic fruit pie that’s perfectly balanced and easy to make.
Servings: 8 servings
Ingredients
- 2 pie crusts (homemade or purchased)
- 2 cups granulated white sugar
- ⅓ cup cornstarch
- 1 teaspoon grated orange zest
- 3 cups ½-inch chopped rhubarb (fresh or frozen)
- 3 cups sliced strawberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1 tablespoon salted butter, cut into little pieces
- 1 large egg yolk, whisked with 1 tablespoon water
- 1 tablespoon granulated white sugar
Instructions
- Preheat the oven to 425℉. Line a 9-inch pie plate with one pie crust.
- In a large bowl, whisk together the sugar, cornstarch and orange zest. Stir in the rhubarb, strawberries. Drizzle the vanilla extract over the coated fruit. Spoon the fruit on top of the pie crust in the plate. Dot the top of the fruit with the little butter pieces.
- Place the 2nd pastry on top. Cut slits to allow escaping steam. Press the edges around the plate to seal. Brush the pie with egg wash, and sprinkle a little bit of sugar over the top.
- Cover the edge of the pie with a pie shield, or arrange a 2-inch strip of foil around the edge (prevents from browning too much).
- Cover the edge of the pie with a pie shield, or arrange a 2-inch strip of foil around the edge (prevents from browning too much).
- Serve warm with vanilla ice cream!
Notes
- Bake until filling is bubbling
- Cool before slicing for best texture
- Use pie shield to protect crust edges
- Frozen fruit can be used without thawing
- Serve with ice cream for best experience
Nutrition
Serving: 1slice | Calories: 493kcal | Carbohydrates: 87g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 219mg | Potassium: 268mg | Fiber: 3g | Sugar: 55g | Vitamin A: 129IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 2mg