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Strawberry Rhubarb Pie

This version of the classic Strawberry Rhubarb Pie has less refined sugar, while still celebrating the flavors of summer.
Servings: 8

Equipment

  • 1 Large Bowl
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Spatula
  • 1 Pie Dish
  • 1 Rolling Pin

Ingredients

  • 1 Pie Crust Dough (2 rolls)
  • 2 1/2 cups Fresh rhubarb, sliced into 1/2 inch pieces
  • 3 1/4 cups Fresh strawberries, sliced or quarterd
  • 1/4 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 1/2 lemon zested and juiced
  • 1 tsp Pure vanilla extract
  • 1 tbsp Unsalted butter, cubed
  • 1 egg Egg, beaten for egg wash + water
  • Cane sugar, coarse and sprinkled on crust

Instructions

  • Preheat oven to 400 degrees F.
    In a large bowl, gently combine strawberries, rhubarb, sugars, salt, cornstarch, lemon juice and lemon zest, and vanilla using a soft silicone spatula.
    Roll out one pie crust and gently use a rolling pin to smooth out. Place it into a 9-inch pie dish.
    Pour filling into the crust. Dot top with butter cubes.
    Add second crust by creating a lattice design (by cutting strips of second roll and laying one row across and then the other strips crosswise) or top with full crust with 4 vents over filling.
    Using a pastry brush, brush with beaten egg wash and sprinkle with coarse cane sugar. Bake for 20 minutes at 400°F. Reduce heat to 350°F and continue baking for 35–40 minutes, until the filling is bubbling and the crust is golden brown.
    Cool before slicing. Serve with vanilla, strawberry ice cream or whipped cream. Enjoy!