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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, featuring a golden, flaky crust and a jammy fruit filling.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 368 kcal

Equipment

  • 9'' Pie Dish
  • Sheet pan
  • large bowl
  • Rolling pin
  • aluminum foil

Ingredients
  

  • 1 lb fresh rhubarb, leaves removed, trimmed, washed, cut into ½-inch pieces $6.99*
  • 1 lb frozen strawberries $2.72
  • 1 cup granulated sugar $0.38
  • ½ teaspoon ground cinnamon $0.03
  • ¼ cup corn starch $0.14
  • ½ each lemon juice and zest $0.29
  • 1 teaspoon vanilla extract $0.14
  • ¼ teaspoon salt $0.01
  • 2 each pie crusts 9-inch pre-made crusts, room temperature $2.77
  • 2 tablespoon butter small dice, $0.30
  • 1 tablespoon milk $0.01*

Instructions
 

  • Preheat the oven to 400°F. Gather and prepare all ingredients.
  • In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
  • Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
  • Pour the filling onto the pie crust and evenly top with butter pieces.
  • Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
  • Cut slits in the top pie crust to vent during the baking process. Brush with milk.
  • With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
  • Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.

Notes

Make sure to remove any leaves from the rhubarb, as they can be poisonous. The stores usually cut off the leaves, but make sure to double-check! They contain high levels of oxalic acid, which can be toxic, so it's best to remove them before baking this delicious pie. Brushing milk on top helps the crust get golden brown and crunchy. You can also use melted butter, a beaten egg, or an egg yolk.

Nutrition

Serving: 1servingCalories: 368kcalCarbohydrates: 57gProtein: 4gFat: 15gSodium: 276mgFiber: 3g
Keyword American cuisine, Dessert, pie, Strawberry Rhubarb Pie, Sweet, tart
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