Strawberry Rhubarb Pie Recipe

Name: Strawberry Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups rhubarb, sliced into 1/2 inch pieces or 3 stalks rhubarb; 2 ½ cups strawberries, hulled and sliced; 1 cup sugar; ⅓ cup all-purpose flour or ¼ cup cornstarch; 1 teaspoon grated lemon zest; 2 tablespoons cold unsalted butter, cut into 1/4 inch pieces; 1 large egg yolk, beaten to blend with; 1 teaspoon water, for glaze; 1 teaspoon water; 1 unbaked homemade double crust pie crust

Servings: persons

2 ½ cups rhubarb, sliced into 1/2 inch pieces or 3 stalks rhubarb
2 ½ cups strawberries, hulled and sliced
1 cup sugar
⅓ cup all-purpose flour or ¼ cup cornstarch
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4 inch pieces
1 large egg yolk, beaten to blend with
1 teaspoon water, for glaze
1 teaspoon water
1 unbaked homemade double crust pie crust

1
Preheat oven to 450.
2
Prepare the bottom crust by rolling out one of the pastry disks to an 11 inch circle.
3
Nestle the crust inside the pan so about an inch hangs over the sides.
4
Press the pastry down.
5
Cover loosely with plastic wrap and place in the freezer for about 10 minutes.
6
Mix the fruit with sugar, flour or cornstarch, and lemon zest.
7
Using the times of a fork, poke the bottom of the pie crust evenly about 5 minutes.
8
Pour the fruti mixture into the chilled pastry.
9
Dot with the butter pieces.
10
Moisten the edge of the bottom crust with a finger dipped in water.
11
Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.
12
Brush the egg glaze over the crust.
13
Transfer the pie to a baking sheet.
14
Bake in the oven for 15 minutes, then reduce the heat to 350 and bake another 30 minutes longer, or until crust is golden brown and the filling is bubbly.
15
Remove from the oven and cool on a rack before serving.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups rhubarb, sliced into 1/2 inch pieces or 3 stalks rhubarb, 2 ½ cups strawberries, hulled and sliced, 1 cup sugar, ⅓ cup all-purpose flour or ¼ cup cornstarch, and more.

Yes, Strawberry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Rhubarb Pie

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