Renee's Strawberry Rhubarb Pie

Renee's Strawberry Rhubarb Pie

27
Renee 0

"When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 25 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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

27
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sug...

Most helpful critical review

I just made this pie last night. Although the flavor was good, it looked like strawberries and rhubarb laying in strawberry soup. There wasn't anything holding the fruit together. I guess man...

Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sug...

Just made this, this weekend. Wonderful recipe. Great tastes all combine wonderfully. Just be careful when baking as mine was quite juicy and ran out. Luckily I had a pan underneath and caught a...

I love rhubarb season! As soon as those stalks are long and thick enough, I'm baking me some strawberry rhubarb pie! I do have a favorite recipe I've used for nearly 40 years, but I always li...

This pie is the best dessert I be ever made! I also added a package of strawberry jello and mixed it in, while c tutting back in the sugar a bit. It helps make it more less runny but keeps some ...

This turned out great, although it was quite runny. Most pie recipes I use have flour in them, and so the next time I make it I'll add 1/2 cup flour to the mixture (in addition to the cornstarc...

I have never made a pie before and this recipe turned out delicious. HERE ARE SOME TIPS FOR OTHER BEGINNERS LIKE MYSELF: 1. If you do not have cornstarch and look up online that 1 tablespoon co...

Made this pie today & it was really good. I added an extra tablespoon of cornstarch & the filling came out nice & gooey. I did have a problem with my top crust & resorted to making a crumble ins...

I just made this pie last night. Although the flavor was good, it looked like strawberries and rhubarb laying in strawberry soup. There wasn't anything holding the fruit together. I guess man...

I added one extra tablespoon of cornstarch as suggested by others. Perfect pie! I gave as a birthday gift to a dear friend who cut a slice right away. Perfect combination of tart and sweet!