I hesitated when my neighbor Debbie called to see if I wanted some of the fresh rhubarb she had picked. I had never eaten any rhubarb or even cooked with it. She brought me a bucket full, so I immediately references recipes. This is the outcome of combining a number of ideas into what everyone seems to think is a winning formula.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 ½ cups diced rhubarb
- 2 ½ cups sliced fresh strawberries
- 1 ¼ cups white sugar
- ½ teaspoon lemon juice
- ¾ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 recipe pastry for a 9 inch double crust pie
- 1 egg white
- 1 teaspoon water
- 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
Instructions
- In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
- Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
- Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
Reviews
I had lost my relied upon recipe so I searched for something similar. Renee’s recipe is OK, but I did not want to make pastry, so I used a good commercial one. Instead of topping the pie with pastry dough, I used Phyllo dough. I keep this in my freezer to use on pies. I cut two 2 inch chunk of phyllo, unfolded it and spreaded the fluffy “flakes” over the top. Phyllo is delicate, light and not so fattening. I also added 2 Tbs, not 1, of water to the corn starch mixture. I used only 2/3 C of sugar, and 2 tsp of lime juice. Withheld cinnamon because it tends to overpower the fruit taste and gives the pie a muddy color. I dotted the pie mixture with 4 Tbs. of butter before spreading the Phyllo dough. I put it in the oven and covered the pie top lightly with a piece of aluminum foil. I removed the foil, 8 minutes before the pie was finished. Delicious! My name also is Renee.
This is the only recipe I use for Strawberry Rhubarb Pie!!
Just as I suspected, 2 Tablespoons is not enough thickening agent. It was a strawberry rhubarb soup, not pie. I’d follow this recipe again but probably use more like 1/4-1/3 cup corn starch. I think as long as it is dissolved in some liquid beforehand it will dissolve fine and the taste will be gone. I would have cooked it longer to let it thicken up and let the liquid evaporate out a bit, but the crust was getting such a burned look on it I decided soup for dessert it is!
YES, Great Recipe! I Added 1/8 teaspoon Salt To Fruit. Old Habit To Bring Out Sweet And Tartness of Fruit
turned out delicious but so runny it no longer looked like a slice of pie. had to eat with a spoon.
Awesome recipe!! Turned out wonderfully and my family insisted I make it again!
Other than adding a 1/4 cup of maple syrup and after letting the mixure sit for 30 minutes I strain the juice into a pot. Boil the juice until thickened. Let cool for about 15 minutes. Add back to the rhubarb strawberries before placing into the pie shells. Makes a less juicy pie. We love this recipe. My wife and I just made 11 pies for friends and family.
It was great as is.
Delicious! Wonderful pie!
I have been looking for a strawberry rhubarb pie recipe for many years. This is now my absolute favorite. I did cut the cinnamon in 1/2. It came out perfect. I would give it 10 stars if i could.
Love how the flavor turned out! I decided to use up all the strawberry and rhubarb I had, so it ended up being about 4 cups each of fruit. It fits because it cooks down, but I knew the juice would overflow (which it did) so I placed the pie on a baking sheet to contain juice. I adjusted the other ingredients accordingly. Lastly, for those wondering like me, do you really need the foil on the outside crust? If you want an even color, then yes. Although I don’t mind, because my crust, while dark, still tasted good.
I made this last night. It does not have enough cornstarch. It needs another 2 TBS of cornstarch at least. I had a nicely flavored rhubarb soup, but it definitely wasn’t the finish I was going for.
Very good
Quick, easy and delicious!
Touch less cinamon…..but thank you Renee!
No real changes…other than home made crust. Used cookie cutters to create big stars instead of lattice…for 4th of July. Turned out beautiful.
Great taste. This is more of a fall-season pie, with all the cinnamon (could reduce and not lose flavor). Two full crusts would also be too much crust/filling ratio as was lattice top. Fruit compacts, so I will add more fruit next time, too.
Delicious, I didn’t change anything
Best I’ve ever made.
I cut sugar back to 1 cup, omitted the cinnamon, and added 1/2 tsp of ground ginger. Because I only had 1/2 cups of rhubarb after dicing, I added an extra cup of sliced strawberries. The flavor was a little tart and exactly what I was looking for. I might not leave the mixture to sit next time, since the fruit had extra time to lose juice this way.
Love this pie! I reduced the cinnamon a bit and used my own favorite pie crust so I can’t comment on this particular crust. This is a very juicy pie – after the filling sits for 30 minutes – stir to combine well and then make sure the pie sits extra time after baking to solidify a bit. I have made so many of these pies this season and also freezes well to savor it past strawberry season!