A Fruit-Filled Summer Treat….Strawberry Rhubarb Pie
I only make this pie about three or fours times a year but I can never wait for that first yummy bite. Everyone in my family loves this Strawberry Rhubarb Pie Recipe and I know that you will too!
I grow the strawberries and rhubarb in my garden every year. I pick them when ready and freeze them and use them in all kinds of recipes all year long.
Rhubarb is a perennial plant that grows in cooler climates. It may look like celery because the stalks are the edible part of the plant, but it is not in the same family as celery.
The thick stalks of the plant are edible while the leaves are actually poisonous. You only use the stalks to make this strawberry rhubarb pie recipe!
Fruit pies are perfect choices for first time pie bakers.
This Strawberry Rhubarb Pie is definitely a summer pie. Mine is made with fresh, grown, strawberries and rhubarb.
Combine fresh rhubarb and strawberries into an old fashioned strawberry rhubarb pie.
It’s pretty simple to choose good rhubarb.
- Look for frim crisp stalks that are bright red with no obvious bruises or bad spots.
- The redder the stalk the sweeter the rhubarb.
- One pound of rhubarb is equal to about 3 cups sliced.
Ingredients
This Strawberry Rhubarb Pie Recipe will make enough for a nice, big, juicy 9″ pie.
- 2 Pie Crusts…one for the top and one for the bottom.
- Sugar
- All-purpose flour
- Rhubarb
- Strawberries
- Brown sugar
- Butter
- Lemon juice and Lemon Zest
- Cinnamon, Salt, Cornstarch, and Vanilla Extract
- Add cornstarch to the recipe so that you never end up with a runny pie.
Bake the pie until the filling is bubbling up and is nice and brown.
Cool pie completely and slice and serve with vanilla ice cream or add a dollop of whipped cream.
Let’s get baking!
Ingredients
- 2 cups rhubarb, cut into small pieces
- 2 1/2 cups fresh strawberries and cut into pieces
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 tbsps corn starch
- 3 tbsps all-purpose flour
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- In a bowl mix rhubarb, strawberries, granulated and brown sugar, corn starch, flour, zest, juice, cinnamon, salt and vanilla, Then set aside.
- Preheat the oven to 425 degrees F.
- On a floured surface, I divide the dough into two 2 pieces. Then I roll out the dough to fit in the bottom of the pie pan.
- Pour in the filling. Cut a couple of tablespoons of butter into small pieces and dot the top of the filling with the butter.
- Place a top crust over the filling, crimping the top and bottom crusts together along the edge. Use a sharp knife to cut two vent slits in the center to allow steam to escape as the pie bakes.
- So to start the pie's baking time, bake it at 425℉ for 30 minutes. Then reduce the oven temperature to 375℉ and bake for an additional 30 minutes until the filling is bubbling and the crust is nicely browned.