Renee's Strawberry Rhubarb Pie

Renee's Strawberry Rhubarb Pie
  • PREP TIME
    30 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    4 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    517

A timeless classic, this Strawberry Rhubarb Pie is a symphony of sweet and tart flavors, perfectly balanced within a flaky, golden crust. The vibrant filling, bursting with fresh fruit, will transport you to a sunny summer garden with every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    61 g
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    4 g
  • Sodium
    244 mg
  • Sugar
    36 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a medium bowl, whisk together the cornstarch and 1 tablespoon of water until smooth. Add the diced rhubarb, sliced strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Gently stir to combine. Let the mixture stand for 30 minutes, allowing the flavors to meld and the juices to release. (Time: 30 minutes)

Image Step 02
02 Step

Recipe View Preheat your oven to 425 degrees F (220 degrees C). (Time: 10 minutes)

Image Step 03
03 Step

Recipe View Carefully place the bottom crust into a 9-inch pie dish. On a lightly floured surface, roll out the remaining pie crust into a 10-inch circle. Using a sharp knife or pizza cutter, cut the circle into 1-inch wide strips. Set aside. (Time: 15 minutes)

Image Step 04
04 Step

Recipe View Give the fruit filling a final stir. Pour the filling into the prepared pie dish, mounding it slightly in the center. Moisten the rim of the bottom crust with water using a pastry brush or your fingertip. (Time: 5 minutes)

Image Step 05
05 Step

Recipe View Lay the two longest strips of pie crust in a cross over the middle of the pie filling. Alternate horizontal and vertical strips, weaving them to create a lattice pattern. Gently press the strips onto the moistened bottom crust rim to seal. Trim any excess dough with a knife or kitchen shears. (Time: 20 minutes)

Image Step 06
06 Step

Recipe View In a small bowl, whisk together the egg white and 1 teaspoon of water to create an egg wash. Brush the egg wash evenly over the lattice top of the pie. Sprinkle generously with turbinado sugar for a sparkling finish. (Time: 5 minutes)

Image Step 07
07 Step

Recipe View Protect the edges of the pie crust from burning by wrapping strips of aluminum foil around them. (Time: 2 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Remove the aluminum foil for the last 10 minutes of baking to allow the crust edges to brown. (Time: 55-60 minutes)

Image Step 09
09 Step

Recipe View Allow the pie to cool completely on a wire rack before serving. This will allow the filling to set properly. (Time: 2-3 hours)

For a richer flavor, consider using brown sugar in place of some of the white sugar.
If you don't have turbinado sugar, you can use granulated sugar or a sprinkle of cinnamon sugar.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Abdullah Zemlak

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 172 Ratings)
Total Reviews: (8)
  • Carrie Thompson

    This is the best strawberry rhubarb pie I've ever had! Thank you for sharing this amazing recipe.

  • Shanna Klocko

    I've never made a pie before, and this recipe was so easy to follow. Thank you!

  • Napoleon Hessel

    My rhubarb was a bit tart, so I added a little extra sugar to the filling. It turned out great!

  • Eleonore Tromp

    I added a pinch of ground ginger to the filling, and it was a wonderful addition.

  • Bessie Franey

    This recipe is a keeper! My family devoured it in one sitting.

  • Hermina Oberbrunner

    Absolutely delicious! The crust was perfectly flaky, and the filling was the perfect balance of sweet and tart.

  • Sylvia Muller

    The lattice crust was so beautiful and surprisingly easy to make with these instructions.

  • Amelie Zemlak

    The turbinado sugar on top adds such a lovely crunch. I highly recommend it!

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