This simple recipe includes macerating the strawberries and rhubarb and draining off some of the liquid first, which reduces the amount of starch you'll need as a thickener, delivering flavor that is pure and true.
To make your own strawberry rhubarb pie, first click over to get in-depth and fear-free instructions for making Easy Pie Dough (be sure to make a double crust for this pie).
Note: for step by step instructions on how to form and roll pie dough, click through this slideshow.
Strawberry Rhubarb Pie
About This Recipe
|Active time:||30 minutes|
|Total time:||4 hours|
|Special equipment:||9 inch pie plate|
|This recipe appears in:||Pie of the Week: Strawberry Rhubarb|
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled (see note)
- 1 pound fresh strawberries
- 3 cups fresh rhubarb
- 3/4 cup sugar (or less/more to taste), divided
- 4 tablespoons cornstarch or tapioca starch
- egg wash (1 egg beaten with a big pinch of kosher salt)
- turbinado sugar for sprinkling (optional)
Preheat oven to 425° F. Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces.
Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate (the sugar will begin to break down the fruit, releasing some liquid) for 20 minutes.
Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch.
Drain off excess liquid from the strawberry mixture using a china cap or strainer.
Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved.
Pour filling into prepared, chilled dough shaped in a pie plate.
Place the chilled, rolled top crust over the filling. Trim the edges and crimp as desired. Cut slits or patterns in the top with a sharp pairing knife. Chill for 20 minutes before baking.
Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar. Place chilled pie into a 425° F oven. Rotate the pie once after 15 minutes, then again after 30. If top or edges are browning too quickly, place aluminum foil over effected area. Bake until the top is a deep golden brown and filling is bubbling in the center.
Allow pie to cool for 30 minutes before serving.