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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is a top choice for a springtime dessert. It is a perfect combination of buttery, flaky crust and sweet-tart fruit filling. The golden-brown lattice detail on the top is sure to wow any dinner guests.
Prep Time 20 minutes
Cook Time 1 hour
Servings 10
Baking Temp 375 F

Equipment

  • 9-inch pie pan (not deep-dish)
  • Rolling pin
  • Large mixing bowl
  • Pastry brush

Ingredients

  • 1 box refrigerated pie crust (15 ounces)
  • 1 cup plus 2 tablespoons granulated sugar
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 can rhubarb, drained (14.6 ounces)
  • 1 pound fresh strawberries, stemmed and quartered
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • 2 teaspoon vanilla extract
  • 1/4 cup cream or milk
  • 1 tablespoon turbinado sugar

Instructions

  • Preheat oven to 375 oF. Place a foil-lined rimmed baking sheet on the center rack of the oven to catch any pie overflow.
  • Roll out one piece of pie crust dough on a lightly floured surface into a 12-inch round. Carefully lift the dough and place in a 9-inch pie pan, gently pressing against the sides of the pan. Trim excess overhanging dough slightly larger than the edge of the pie pan.
  • In a large mixing bowl, stir together the sugar, cornstarch, and salt. Add the rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss to coat evenly. Pour the fruit mixture into the pie crust.
  • Roll out the second piece of pie crust dough on a lightly floured surface into a 12-inch round. Cut into 1-inch-wide strips. Arrange 6-7 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
  • Lightly brush bottom crust edge with cream, to help seal pie. Trim the ends of lattice strips and press them against the bottom crust. Press with a fork all around the edge of the pie crust to crimp.
  • Brush the entire top of pie lightly with cream and sprinkle with turbinado sugar.
  • Place pie on baking sheet in oven and bake the pie until the filling is bubbly and thickened in the middle, about 1 hour 20 minutes to 1 hour 30 minutes. Cover the pie edges with foil or a crust-saver after 45 minutes to prevent over-browning.
  • Allow pie to cool to room temperature before slicing, about 4 hours. Cut into 10 pieces and serve.

Notes

  1. Try a homemade crust! Find the recipe for “Mom’s Favorite Pie Crust” here: Mom’s Favorite Pie Crust | Eat Wheat. The recipe makes enough for 2 (2-crust) pies, so the recipe can be halved for this strawberry rhubarb pie.
  2. Try 1 pound fresh rhubarb in place of the canned rhubarb.
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