Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

A beautiful crusty pie filled with a red deliciousness. Not too sweet, not too tart.

  • Kid Friendly
  • 45 minutes
  • 6 Servings

Pie crust:

Pastry for 9” Double Crust Pie


21/2 cups chopped fresh red rhubarb

21/2 cups washed, hulled and cut strawberries

11/3 cups sugar (11/4 cups for high altitude)

1/4 cup, plus 1 tablespoon cornstarch

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, diced

1 egg white beaten with 1 teaspoon water

Large granule sugar (regular sugar works fine too)

  • Mix the rhubarb, strawberries, sugar, cornstarch, zest and juice of lemon, a dash of cinnamon, and vanilla.
  • Mix well in a large bowl and pour out into chilled crust.
  • Dot the top of the filling with the butter.
  • Brush edges of pie crust with egg white wash.
  • Roll out the other piece of dough and place over filling.
  • Crimp to seal edges.
  • Brush with egg white wash and garnish with large granule (or regular) sugar.
  • Collar with foil and bake at 425 degrees F for 15 minutes.
  • Decrease temperature to 375 F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
  • Higher altitudes will take 450 F and 400 F respectively.
  • Let cool before serving.