Strawberry Rhubarb Pie
What I love about strawberry rhubarb pie
My friend Sarah gave me a few stalks of rhubarb from her backyard a few weeks ago, and I’ve been dying to make something super awesome with it. I was thinking rhubarb barbecue sauce or even rhubarb macarons. I pinned a ton of ideas, but, of course, I’ve been crazy busy at home and working on things for Sarah’s wedding this past Saturday. In the end, I was scrambling to use it up before it went bad.
The simplest thing I could thing of was a strawberry rhubarb pie, but that seemed a little too predictable for me, so I had to add a little twist. I replaced the orange juice that the original recipe called for with some rose water. I’ve been obsessed with rose water ever since I had my first rose macaron in Paris, and I think it pairs really well with tart flavors – like the lemon in my rosewater lemonade or the rhubarb in this recipe.
I made this with generic store-bought pie crust, and it turned out fantastic. I’ve never done a lattice pie before, but it was so, so much easier than I thought it would be. I just sliced the top crust with a pizza cutter. Then I just overlapped them to make the pattern. Then I cut out a heart with the extra crust for the middle. After I did the lattice pattern and egg wash, I sprinkled some extra sugar on top to give it a bit of texture.
I had so much fun making a pretty pie. I think next time I’m going to try one that is covered in cut out shapes like this one or maybe this one.
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Here’s what you’ll need to make it
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How to make strawberry rhubarb pie
Prep the pie crust. Preheat oven to 400˚F (200˚C). Place one of two pie crusts into a pie plate smoothing any spots as needed.
Make the pie filling. In a large bowl, stir together rhubarb, strawberries, sugar, rose water and cornstarch. Continue stirring until fruit is evenly coated with sugar/cornstarch. Fill bottom pie crust with fruit mixture.
Make the top lattice. Slice remaining pie crust into 1/4-inch slices using a pizza cutter or scissors. Lay slices in a lattice pattern over the filling. Press edges together to seal the crusts.
Don’t forget the egg wash. In a small bowl, whisk together the egg and water. Using a pastry brush, brush with egg wash over the pie crust. Sprinkle with sugar.
Bake the pie. Bake pie for 20 minutes. Reduce heat to 350˚F (180˚C) and continue to bake for an additional 25 – 30 minutes. Allow to cool before serving, which may take even a few hours.
FAQs and tips on making strawberry rhubarb pie
This means the moisture content from the fruit is higher than the amount of thickening agent (in this case cornstarch). You have to catch this before the pie is baked, when making the filling.
No rhubarb does not need to be peeled. It is very similar to celery, you will just need to chop it with a nice sharp knife.
These two foods pair perfectly. The sweetness of the strawberries balance the tartness of the rhubarb making a delicious result!
Even more simple, dairy free desserts: 4 Ingredient Strawberry Tart / Maple Bourbon Apple Tarts / Ginger Peach Galette
Print Strawberry Rhubarb Pie
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours 5 minutes
- Yield: 1 pie 1x
Ingredients
- 2 prepared pie crusts
- 4 rhubarb stalks, sliced into 1/2” pieces (about 3 cups)
- 3 cups sliced strawberries
- 1/2 cup sugar
- 1 tablespoon rose water
- 3 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- Sugar, for garnish
Instructions
- Preheat oven to 400˚F (200˚C). Place one of two pie crusts into a pie plate smoothing any spots as needed.
- In a large bowl, stir together rhubarb, strawberries, sugar, rose water and cornstarch. Continue stirring until fruit is evenly coated with sugar/cornstarch. Fill bottom pie crust with fruit mixture.
- Slice remaining pie crust into 1/4-inch slices using a pizza cutter or scissors. Lay slices in a lattice pattern over the filling. Press edges together to seal the crusts.
- In a small bowl, whisk together the egg and water. Using a pastry brush, brush with egg wash over the pie crust. Sprinkle with sugar.
- Bake pie for 20 minutes. Reduce heat to 350˚F (180˚C) and continue to bake for an additional 25 – 30 minutes.
- Remove pie from oven and allow to cool to room temperature (may take several hours) before serving.
Notes
To make this vegan, replace the egg wash with 2 tablespoons dairy free milk + 1 teaspoon of liquid sweetener such as maple syrup or agave.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 15.6 g
- Sodium: 39.9 mg
- Fat: 2.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 23.3 g
- Fiber: 1.8 g
- Protein: 1.7 g
- Cholesterol: 23.3 mg
Keywords: strawberry rhubarb pie, dairy free strawberry rhubarb pie
Recipe adapted from Sally’s Baking Addiction.
Published: June 10, 2016. Updated: March 22, 2022.
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