Strawberry Rhubarb Pie
photo by Izy Hossack
- Ready In:
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
- On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
- Spoon in filling.
- Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
- Brush pastry rim with some of the beaten egg.
- Gently weave strips over the pie to form lattice; trim and flute the edge.
- Brush lattice with beaten egg. Sprinkle top with sugar if using.
- Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
- Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
- Let stand for 15 to 20 minutes before cutting.
Questions & Replies
Delicious! I've had problems with runny fruit pies in the past, so I went ahead and added an extra tbsp of cornstarch as others recommended. The result was not 100% firmed up, but it wasn't runny either, just a little more gooey than ideal. (This may have been an issue with the oven though, we're still figuring that out.)<br/><br/>As others have recommended, I tried to use half strawberries and half rhubarb. I didn't have quite enough strawberries so my ratio was something like 2.5 c strawberries to 3.5 c rhubarb. I think it was perfect though. <br/><br/>I will definitely use this recipe again!
This pie turned out really well. I could tell the filling was going to be amazing as soon as I got it all mixed together. Like others, I increased the cornstarch to 1/3 cup, and I did 3 cups strawberries and 3 cups rhubarb. I also made sure to let both the strawberries and rhubarb sit in bowls of paper towels for 15 minutes to absorb extra liquid. I had no problems with runniness whatsoever!
I doubled the recipe for two 10 inch pans. I had 9 cups of rhubarb and 7 cups of strawberries. I used 2/3 cup of corn starch and the pie was not runny at all! I used the regular doubled amount of sugar but i would add an extra third cup next time. This was an excellent recipe, i will make it again for sure!
Awesome pie! Made this yesterday but I used Tapioca instead of the cornstarch and dropped the cinnamon (personal choice). The pie was firm and flavorful and the crust was beautiful with the egg wash. Baked it, let it cool and then refrigerated it. Not runny at all like my prior tries. This is the recipe I will continue to use. Thanks!
RECIPE SUBMITTED BY
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