Strawberry Rhubarb Pie

A slice of strawberry pie topped with a scoop of vanilla ice cream, served on a plate with two fresh strawberries and a fork. The rest of the pie is in the background.

Print Recipe

No ratings yet

Strawberry Rhubarb Pie

Classic summer strawberry rhubarb pie is full of sweet-tart flavor.

Prep Time20

Cook Time1

Total Time1 20

Servings:

Ingredients

2 portions homemade pie crust divided into 2/3 and 1/3 rounds, or 2 premade pie dough rounds
3 cups strawberries hulled and sliced or quartered
2 1/2 cups sliced rhubarb cut into 1/2-inch pieces
2 teaspoons fresh-squeezed orange juice
1/2 teaspoon finely grated orange zest
2/3 cup granulated sugar (5 ounces)
2 tablespoons packed light brown sugar
1/4 cup cornstarch
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract optional
1 tablespoon heavy cream
1 tablespoon turbinado sugar

Instructions

Place the strawberries and rhubarb in a large bowl, then add orange juice, zest, granulated sugar, brown sugar, cornstarch, salt, and vanilla (if using), stirring to combine.
3 cups strawberries, 2 1/2 cups sliced rhubarb, 2 teaspoons fresh-squeezed orange juice, 1/2 teaspoon finely grated orange zest, 2/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 1/4 cup cornstarch, 1/8 teaspoon fine sea salt, 1/2 teaspoon pure vanilla extract
Preheat the oven to 400°F.
On a floured surface, roll out the larger portion of dough to approximately 12 inches in diameter. Carefully roll into a 9 1/2 inch pie pan (note: do not use a deep dish pan). The dough should hang over the edges of the pan by at least 1 inch. Give the strawberry rhubarb filling a stir, then add it over the pie dough.
2 portions homemade pie crust
Re-flour the surface if necessary, and roll the second portion of dough to approximately 12 inches in diameter. Cut 8 even strips, and layer them in a lattice pattern over the filling. Trim off any excess overhang from the lattice, and then fold up the bottom overhang so it sits on top of the strips. Using a fork, crimp the edge of the dough all the way around the pan.
Brush the cream on top of the lattice and sprinkle with the turbinado sugar.
1 tablespoon heavy cream, 1 tablespoon turbinado sugar
Set the pie pan on a baking sheet, and place into the oven. Cook for 20 minutes, lower the oven temperature to 350°F, and bake for an additional 35-40 minutes, or until the filling is bubbling and the top is golden.
Allow the pie to cool completely before slicing.