I love pie. I know that I say this every time I post a pie recipe, but it’s true. But this pie is special. This strawberry rhubarb pie is both sweet and sour all at once. It has a brightness to it and is not overwhelmingly sweet!
I feel like strawberry rhubarb pie can get forgotten in the world of pies. It’s unassuming, and many people don’t even know what rhubarb would taste like. One person asked me if I put celery in my pie…haha! Well fun fact, rhubarb is a cousin of celery and IS a vegetable technically. But it has a bright, tart flavor to it that shines in pies. You just need to add some sugar to counterbalance the tartness. I’m telling you guys, do not sleep on rhubarb!
This pie is also special to me, because I get my rhubarb homegrown, from my (future) MIL’s garden. She is one of the best gardeners I know and every year she has a ton of rhubarb growing, of which I have free reign to take. Such a win for a baker! Now I just need to convince her to grow some fruits and we’ll be in business…
One quick note of the pie filling, in the instructions I have you boiling the mixture on the stove to thicken it prior to baking. This is because without doing this step (even with the cornstarch coating), the filling with be very juicy. Strawberries are a high water content fruit, so they will release a lot of juices while baking. If you don’t mind this, feel free to skip this step! It’s completely up to you and how you like your pie fillings to be. I prefer my pie fillings to be more “gelled” in consistency, mostly because I hate a soggy bottom crust! Mary Berry has taught me well.
Strawberry Rhubarb PieCuisine: PieDifficulty: Medium
Kaylea Bakes No Fail Pie Crust, doubled (+ extra flour for dusting and rolling)
2.5 cups chopped strawberries
2.5 cups chopped rhubarb
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon cinnamon
Pinch of salt
1 egg + 1 tablespoon water, beaten
Coarse sugar (optional)
- Prepare two Kaylea Bakes No Fail Pie Crusts and refrigerate.
- Strawberry Rhubarb Filling
- Chop strawberries and rhubarb and add to a sauce pot.
- Add cornstarch to pot, toss to coat, and turn stove on high.
- Allow mixture release its juices to come to a boil. When mixture is more liquefied, add lemon juice, cinnamon, and salt.
- Stir occasionally until mixture has thickened and coats the back of your spoon. Turn off stove top.
- Pie Assembly
- Preheat oven to 425.
- Take pie crusts out of the refrigerator and roll out to approximately 2-3″ larger than your pie pan, taking care to turn and dust with flour as needed.
- Take one crust and place into your pie pan, tucking the sides in, and trimming the overhang.
- Pour strawberry rhubarb filling into the pie pan.
- Top with second crust and decorate as desired.*
- Brush top crust with beaten egg and top with coarse sugar (optional).
- Place pie into the preheated oven, at 425 for 15 minutes.
- After 15 minutes, place pie crust shield on pie and turn down heat to 375.
- Allow to bake for 30-35 more minutes, until the top crust is golden and the filling is bubbling.
- Remove from oven and allow to cool for at least 1 hour before serving.
- You can decorate your pie any way you’d like! For this I did a lattice top with fluted edges. I also cut the strips with a ravioli wheel to make those adorable, crimped strips.