Strawberry Rhubarb Pie
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
- Ready In:
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 1⁄3 cups granulated sugar
- 1⁄4 cup cornstarch
- 1 tablespoon lemon juice
- 1⁄4 teaspoon cinnamon
- pastry for a double-crust 9-inch pie
- 1 egg, beaten for glaze
- sugar (optional)
- 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.
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Have now made this recipe four times in the last two years and it has been spot on every time! The latest pie was in a deep dish pie plate so I added a bit more fruit(5c. Rhubarb and 3c. Strawberries altogether) and 2 teaspoons more cornstarch. Beautiful and delicious!! Made this recipe as posted except I added the extra tablespoon of cornstarch as recommended by some. Came out perfect-juicy but not too runny. Even though I wasn't thrilled about putting cinnamon in mine, I like to try a recipe as written before I start tweaking, so in it went. I have to say that I was not unhappy with the result! I put my pie in a deep dish pie plate and did not have any issues with it running over even though I used a sheet pan underneath while baking. Love rhubarb and am loving this pie! Thanks for sharing!3Reply
This is a terrible recipe. I don't know how it got a five star rating. There is way too much filling for one pie. So I thought ok, I'll make 2 pies. It still boiled over on the cooking sheet. I let it cool a bit, then couldn't take the pie plate off the sheet. Now I have to clean the burnt filling off 2 cooking sheets and I took the pies out after 40 minutes. The recipe says to bake between 50-60!!! Really!? There was smoke all over my kitchen.1Replies 1