Renee's Strawberry Rhubarb Pie Recipe - Allrecipes.com
Renee's Strawberry Rhubarb Pie Recipe
  • READY IN 4+ hrs

Renee's Strawberry Rhubarb Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    55 mins
  • READY IN

    4 hrs 25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2012

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 all spillage. Once cool it had a wonderful consistency. Have now made this pie a couple more times, and have fixed the extra juice problem by not adding all the juice from the mixture when putting it in the pie shell, and also by sprinkling a bit of tapioca into the bottom of the shell.

 
Most Helpful Critical Review
Jun 16, 2014

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 many people like it that way but I prefer a more firmer pie.

 
Jun 21, 2012

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 sugar to 1 cup and added 3 tablespoons of quick tapioca to the filling. I wanted to make sure it wasn't runny as well as keep a lot of the tartness from the rhubarb. I don't like to add a lot of sugar to fruit pies because of the natural sweetness of the fruit. Overall, it was delicious!

 
Jun 13, 2014

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 like to try something new. This is a fine recipe, but my old favorite still prevails. Never added vanilla to a fruit pie, and I found it unnecessary. As for the cinnamon, 3/4 tsp. was overkill to me. I want the fresh taste of rhubarb and strawberries, not a dominating taste of cinnamon. A quarter tsp. was better for me, but I still found that with this strawberry/rhubarb combination I prefer the 1/4 tsp. of nutmeg I typically use. More important than these small issues, you need to know this is a juicy pie. And even after sitting overnight, which tends to thicken it up, this was still a juicy pie. But I'm from the camp who believes that juicy is just what a good old-fashioned fruit pie SHOULD be. No gelatinous, intact wad of pie for me! You might prefer otherwise, but for me this was just the right balance between tart and sweet. As for the crust, I chose to use a pie crust I've used successfully for many years, "Basic Flaky Pie Crust," also from this site. Note: After many years of hauling rhubarb annually in my suitcase to Naples so as the folks we know here can enjoy it too (as I've done on this occasion as well), I can say with great confidence that these Floridians like their rhubarb (unusual for the locals and sadly missed by the former Northerners) too!

 
May 28, 2012

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 cornstarch).

 
Jul 15, 2012

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 natural flavor. So yummy!

 
Jul 12, 2014

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 cornstarch = 2 tablespoons flour like I did then it will come out a little deflated looking but the taste of it was still amazing! 2. I cut the rhubarb into smaller pieces than what was recommended because I was worried big chunks of rhubarb would be too much rhubarb at one time but I regret this decision. The rhubarb sucks up all the flavors of the pie and gives the pie a little more sustenance in each bite. 3.Homemade pie crust is worth the trouble of making!!! I bought a store bought pie crust and it came out a little undercooked when I used the cooking instructions from this recipe. 4. This is truly a beginner mistake but DONT CUT INTO THE PIE BEFORE IT SITS OUT FOR THE RIGHT AMOUNT OF TIME! It will look like liquid mush and will ruin the prettiness of your pie. HERE ARE A COUPLE GOOD TIPS I USED FROM OTHER REVIEWS: 1. I used 1 cup sugar instead of 1 and 1/4 cups sugar 2. I drained a little bit of the liquid from the filling mixture

 
Jun 01, 2014

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 instead. But otherwise did everything exactly. Also made one for my daughter & she loved it. Well definitely be making this pie for now on.

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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