Recipe: Strawberry Rhubarb Pie

Last Updated on September 23, 2020 by Ellen Christian

We went strawberry picking today so I decided a Strawberry Rhubarb Pie was good for dessert. (No it’s not the best picture.)

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3 cups hulled and halved fresh strawberries
1 1/2 cups sugar
3 tablespoons cornstarch
3 cups trimmed & diced rhubarb
2 tablespoons all purpose flour
1 tablespoon cold, unsalted butter, cut into pieces
2 (9 inch) premade pie shells, 1 in plate, 1 rolled out
1 egg
1 tablespoon milk
Confectioners’ sugar

1. Preheat oven to 450.

2. Place strawberries in a medium saucepan.  Add 1/2 cup of the sugar and mash strawberries slightly to extract juice. Combine the cornstarch with a little bit of cold water in a cup and stir until smooth. Add to the strawberries, and cook over medium heat until the juice is thickened, stirring occasionally.

3. Distribute the rhubarb over the pie shell in pie plate. Sprinkle with flour and remaining 1 cup sugar. Dot with butter. When the strawberry mixture is slightly cooled pour over rhubarb.

4.  Cover with the rolled out pie shell and crimp the edges with your fingers or a fork to seal.  Slit the top in a few places.  Whisk the egg and milk and brush over the top shell.  Place the pie on a bking tray with sides to catch any juice overflow.

5.  Bake in the oven for 10 minutes.  Reduce heat to 350F and bake until crust is golden brown and juices are bubbling, about 30 minutes.  Remove from oven and cool. Garnish with a light dusting of confectioners sugar and serve as is or with a scoop of vanilla ice cream, if desired.

This recipe is from Dishing Up Vermont – one of my all time favorite cookbooks.

A few things I changed: 
I don’t buy pre-made pie crust so I made mine from scratch.  I don’t like full pie crusts on top so I made random patches instead. Therefore I didn’t add the egg/milk wash.  In deference to watching my weight, I didn’t add confectioners sugar or icecream either.

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