Strawberry Rhubarb Pie
The combination of rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie.
The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Servings 8
Calories 238kcal
Equipment
Ingredients
- 1 cup rhubarb peeled and chopped into small pieces, (I often use frozen) **see note below
- 3 cups strawberries washed, hulled and sliced** see note below
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1 egg at room temperature for egg wash on the top crust
- 1 tbsp lemon zest
- pastry for a double crust pie
Instructions
- In a large bowl mix the strawberries, rhubarb and sugar together
- Add the lemon juice and lemon zest
- Stir in the cornstarch - this thickener will give your pie a rich texture
- Let the filling stand for 20 minutes before putting it into your pie crust
- Place all of the filling into the bottom crust, mounding it nicely in the centre
- With a sharp knife or pastry cutter, cut wide strips of pastry dough - about 1" thick
- Weave the strips on top of the filling to create a lattice effect
- Trim the edges of the lattice where it meets the fluted edge
- Brush the top of the pie and fluted edges with an egg wash
- Place a strip of aluminum foil around the edges of your pie dish to protect the edges from over baking
- Bake in a heated oven at 425F for 15 minutes and then at 350F for 45 - 55 minutes or until crust is golden and filling is bubbling nicely
- Serve when cool.
Video
Notes
Notes
Filling: The quantity of fruit will fill a small 9" pie plate, but often people are using a deep dish or larger pie plate. If that's the case, then you may wish to double the amount of fruit.
Is your Strawberry Rhubarb Pie running off the plate? I know you are tempted to cut into that pie once it comes out of the oven but please don't.
The secret is to let your pie completely cool and stand for about 4 hours. Then I chill until ready to serve.
A huge scoop of vanilla ice cream really makes this pie delish!
Is your Strawberry Rhubarb Pie running off the plate? I know you are tempted to cut into that pie once it comes out of the oven but please don't.
The secret is to let your pie completely cool and stand for about 4 hours. Then I chill until ready to serve.
A huge scoop of vanilla ice cream really makes this pie delish!
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 61g | Protein: 1g | Sodium: 3mg | Fiber: 2g | Sugar: 53g
