Moms Strawberry Rhubarb Pie
A sweet-tart strawberry rhubarb pie with a golden crust and fresh fruit filling—easy to make with a store-bought crust and perfect for spring or summer.
Servings: 6
Cost: $9.42
Ingredients
- 1 package refrigerated pie crust 1 sheet for the bottom, 1 sheet for the top (or make a homemade crust)
Pie Filling
- 1⅓ cups rhubarb sliced (about 6 oz)
- ¾ cup strawberries quartered (about 4 oz)
- 2 tablespoons + 2 teaspoons light brown sugar
- 2 tablespoons + 2 teaspoons granulated sugar
- 2 tablespoons cornstarch
- Small pinch salt
- 1¼ teaspoons orange juice
- ⅛ teaspoon vanilla extract
- ¾ tablespoon unsalted butter cut into small pieces
Egg Wash
- 1 small egg or half a large egg, beaten with ½ tablespoon milk
- Coarse sugar for garnish optional
Instructions
- Preheat oven to 400°F. Press one crust into a 9-inch pie pan and refrigerate while you make the filling.
- In a large bowl, stir together rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let sit while the oven heats—this draws out the juices.
- Use a slotted spoon to scoop the fruit (not the juice) into the crust. Dot the top with butter. Optional: sprinkle extra sugar if you like it sweeter.
- Cut strips from the second crust and create a lattice pattern, or simply place it on top with steam vents.
- Crimp the edges and brush with egg wash. Sprinkle with coarse sugar if using.
- Place pie on a rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 30–40 more minutes. Cover the edges if browning too fast.
- Cool completely: Let cool on a rack for at least 3 hours. For best results, chill in the fridge another 3–4 hours (or overnight!) before slicing.
Notes
This pie takes a while to bake, allowing the edge crust to brown too quickly. When you see that the edge is just about perfectly golden brown, cover it with pie shields, if you have them, or strips of foil if you don’t.
Because this pie filling is very juicy, you will have some juices bubbling up and over the edge of the pie pan. To protect your oven, place the pie on a rimmed baking sheet while the pie is in the oven
The first piece of this pie is a little tricky to remove. Use a small offset spatula to gently run under the edge of the crust, loosening any areas where it is stuck to the pie pan. It is a good idea to slide the spatula down the inner sloped edge to loosen the crust from the pie pan. Use a pie server to lift the pie slices out of the pie pan for serving. The other pieces will be easier to remove since you have room to loosen the crust from the side. Even if your pieces are not perfect, they will still be delicious!
Because this pie filling is very juicy, you will have some juices bubbling up and over the edge of the pie pan. To protect your oven, place the pie on a rimmed baking sheet while the pie is in the oven
The first piece of this pie is a little tricky to remove. Use a small offset spatula to gently run under the edge of the crust, loosening any areas where it is stuck to the pie pan. It is a good idea to slide the spatula down the inner sloped edge to loosen the crust from the pie pan. Use a pie server to lift the pie slices out of the pie pan for serving. The other pieces will be easier to remove since you have room to loosen the crust from the side. Even if your pieces are not perfect, they will still be delicious!
