Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie


  • Basic Pie Crust
  • 3 pounds of fresh rhubarb sliced into 1-inch pieces
  • 2 pints of fresh strawberries thinly sliced
  • 1 1/2 cups white sugar
  • 4 tablespoons all purpose flour
  • 1 tsp vanilla extract
  • 2 table


  • Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.

    Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.

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