This strawberry rhubarb pie recipe combines fresh, tart rhubarb and sweet strawberries. It's paired with a homemade buttery, flaky pie crust.
Nothing says, "Spring is finally here!" like a gorgeous strawberry rhubarb pie. This homemade pie is worthy of a magazine cover and tastes just as good. A few surprise ingredients—orange zest and vanilla in the filling, coarse sugar on top—take the tart-sweet flavors of the fruit over the top in this spring dessert. Here's a genius trick for baking: preheat a foil-lined baking sheet in the oven, then add the pie and bake. The hot pan will help crisp the crust (no soggy bottoms!) and the foil will catch any drips from bubbling juices. Make this your family's Easter dessert or as long as fresh rhubarb and strawberries are both in season.
A thorough bake (at least an hour and 15 minutes) will help the cornstarch activate and thicken the bubbling juices. If the top starts to get a little too brown, tent with foil and keep baking. The next part is trickier because it requires patience: the pie needs to cool completely at room temperature, or about four hours. If it's too tempting, cover with a tea towel and place out of view so guests won't try to sneak a slice.
The short answer is yes! Rhubarb freezes well and is just as delicious in this recipe. Let it thaw before measuring as the stalks could lose a little of their volume.
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Step
1
Preheat the oven to 375°. Place a foil-lined rimmed baking sheet on the center rack of the oven to preheat.
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Step
2
Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate.
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Step
3
Stir together the sugar, cornstarch, and salt in a large bowl until evenly combined. Add the rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss until evenly coated. Pour the fruit mixture into the pie crust.
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Step
4
Roll out the other piece of dough into a 12-inch round on a floured surface. Cut into eight 1 1/2-inch-wide strips. Arrange 4 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 4 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Press with a fork all around the edge of the pie crust to crimp.
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Step
5
In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
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Step
6
Bake the pie until the filling is bubbly and thickened in the middle of the pie, 1 hour 20 minutes to 1 hour 30 minutes. (Cover the pie with foil if the crust is getting too dark after 45 minutes.) Allow the pie to cool to room temperature before slicing, about 4 hours.
