Classic Rhubarb Strawberry Pie
This classic rhubarb strawberry pie combines fresh strawberries and tangy rhubarb in a golden lattice crust.
Equipment
- Pie dish
- Rolling pin
- Pastry wheel or knife
- Baking sheet
Ingredients
Pie Crust
- Homemade pie crust recipe makes 2 crusts — 1 for the bottom, 1 for the top
Filling
- 3 cups Rhubarb sliced, cut into ½-inch pieces
- 2½ cups Strawberries chopped
- ⅓ cup Light brown sugar packed
- ⅓ cup Granulated sugar
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 1 tablespoon Orange juice
- ½ teaspoon Pure vanilla extract
- 2 tablespoons Unsalted butter cut into small pieces
Egg Wash
- 1 Large egg lightly beaten with 1 tablespoon (15ml) milk
Optional
- Coarse sugar for garnish, optional
Instructions
Instructions
- Prepare homemade pie crust and chill two discs of dough.
- Mix rhubarb, strawberries, sugars, cornstarch, salt, orange juice, and vanilla. Let sit while preheating oven.
- Preheat oven to 400°F (204°C).
- Roll dough into 12-inch circle and fit into 9-inch pie dish.
- Spoon in filling; avoid excess liquid. Top with butter.
- Make lattice top, seal edges, and crimp.
- Brush with egg wash and optional sugar.
- Bake at 400°F for 20 minutes, reduce to 350°F for 30 to 35 minutes, use pie shield to protect edges.
- Cool for at least 3 hours before slicing.
Notes
Let the pie cool for at least 3 hours to ensure the filling sets properly. A pie shield is recommended to prevent crust over-browning.