Wednesday, May 13, 2015

Strawberry Rhubarb Pie

I love strawberry rhubarb pie and made it for the first time at our mother's day lunch.  It turned out really well and I wanted to share my recipe because I had a hard time finding one that I liked--most strawberry rhubarb pie recipes used frozen strawberries or tapioca pudding as a thickening agent.  I wanted something that was as fresh and as natural as possible.  What I came up with turned out delicious and I can't wait to make it again soon!


  • 2 1/2 cups diced rhubarb
  • 2 1/2 cups sliced fresh strawberries
  • 1 1/4 cups sugar
  • 1/2 teaspoon lemon juice
  • 1 tbsp water
  • 2 tbsp cornstarch
  • 1 teaspoon vanilla extract
  • 1 recipe for a double 9 inch pie crust
  • 1 egg white
  • 1 tbsp sugar


  • Preheat oven to 425 degrees Fahrenheit. 
  • In a bowl, whisk cornstarch and 1 tablespoon of water until combined.
  • Stir in rhubarb, strawberries, sugar, lemon juice, and vanilla.  Allow mixture to stand for 30 minutes.
  • Put bottom crust into pie dish.  Prepare remaining crust to top your mixture.  I used a round biscuit/cookie cutter to create an overlapping circle pattern that is easy to to execute.  If you would like, you may also use a lattice pattern.  Just be sure to vent your pie with holes in the top crust.
  • Stir the filling and pour into crust.  Put top layer of crust on.
  • Brush top crust with egg white and sprinkle with tablespoon of sugar.  Place a pie guard on pie to keep edges from burning.  You can also wrap the edges in aluminum foil to achieve the task.
  • Bake in preheated oven for 15 minutes; reduce temperature to 375 degrees Fahrenheit and bake for another 40-45 minutes (until the crust is golden and the filling is bubbling).  Remove the pie guard (or foil) the last 10 minutes.  Allow pie to cool be fore serving.
  • ENJOY!

This post is linked with What's Cookin' Wednesday at Buns in My Oven!

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