If you’ve been following me on Instagram, you know how obsessed I am with Rhubarb! Especially when combined for a Strawberry Rhubarb concoction. I’ve already shared my favorite Strawberry Rhubarb Jam (with half the sugar and no artificial sweeteners), Strawberry Rhubarb dump cake and a unique Raspberry Rhubarb jam. And now it is time for my ultimate favorite, Strawberry Rhubarb Pie!
Mouthwatering Strawberry Rhubarb Pie
I have actually been asked for this recipe many times over the last few years. And I am finally getting around to getting it written up and shared. This has been a very long time coming. But honesty I have hated how my pies look so never posted it before now. I can make the best tasting pies, but they just don’t look award winning quality. Now my sister, she makes a gorgeous looking pie!
I’ve been working really hard on my pie making the last few years. And I’ve made leaps and bounds on how they look! Oh they are still miles away from looking as beautiful as I would like. But I couldn’t put off sharing this recipe any longer. I had even more requests for this recipe after our last adventure with processing our rhubarb this year and making this mouthwatering strawberry rhubarb pie!
There is a little history into this pie too. Not only is it mouthwatering and will leave you wanting more, but it has a special meaning for me. My Mom was the best pie maker I ever knew. Every summer she would make lots of pie for the County Fair. Our town had a fund raising booth and she would donate the pies to be sold to help raise money.
Everyone knew to come to the Grover booth, because of my mom’s pies. And the one that always sold out first? Her strawberry rhubarb pie!
I remember the hours I spent working alongside my mom in the kitchen preparing the rhubarb and strawberries. And then “helping” her make the pies (which me being a little girl was probably more of a hindrance than a help). But my Mom always let me be there with her.
And at the end, she always saved a strawberry rhubarb pie for the family to enjoy. Oh the cherished memories of savoring the once a year strawberry rhubarb pie that always brings a flood of cherished memories.
Now as an adult and my mom recently passed away; these memories are even more cherished. And the tradition of making a strawberry rhubarb pie at least once is a year is a tradition I hold very special in my heart. And now I am following in my mother’s example by building memories for my children by having them right along side me as I make our strawberry rhubarb jam and strawberry rhubarb pie.
- 3 cups red rhubarb cut
- 4 cups strawberries (sliced)
- 1¼ cup sugar
- 2 Tablespoons cornstarch
- ½ tsp vanilla
- pinch of salt
- 2 pie crusts
- 1 egg white
- sprinkle of sugar
- Combine rhubarb, strawberries and sugar in bowl.
- Allow to sit for 30-60 minutes
- Separate ¼ cup juice from fruit and save. Drain the rest of the juice
- Combine fruit, juice, cornstarch, vanilla and salt. Stir.
- Fill bottom pie crust with fruit filling
- Add crust on top and seal edges
- Whisk the egg white
- Brush top of pie crust with egg white
- Sprinkle with sugar
- Bake at 350 for approximately 30 minutes or until top crust is golden.
- Cool for 1 hour
Making this pie is very simple once you have the pie crust situated. That is always the part I struggle with the most. The silly pie crust! Sometimes I cheat and use a store bought crust to make it easier. But honestly when it comes to flavor nothing beats my grandma’s flaky pie crust (recipe coming soon).
Begin by prepping the fruit. Wash the rhubarb and strawberries. Then you will hull the strawberries, and trim the rhubarb. Then slice both into perfect pie pieces. For the strawberries I use a quality egg slicer (aff link) to make the slicing go faster. Plus then the kids love to help slicing the strawberries because it is so easy!
For the rhubarb I discovered the best kitchen hack ever! I slice the rhubarb in a food processor (aff link)! No kidding. It works brilliantly and saves an insane amount of time! The last time I tried cutting up rhubarb by hand it took 3 hours to cut all the rhubarb needed for ONE pie. This last time I cut up over 36 cups of rhubarb (enough for 9 pies) in only 25 minutes!
Once you have the fruit ready, combine it in a bowl with the sugar and allow to sit for 30-60 minutes. This allows the juices to flower and soften the fruit. At this point I usually begin on the pie crust.
Then after the fruit has sat in the sugar, you will portion out 1/4 cup of the juices to save and drain the rest of the juice. Then combine the fruit, cornstarch, vanilla, salt and 1/4 juice back in the bowl. Gently mix it all together.
Then fill the pie crust.
Apply the top pie crust and flute the edges to seal them. If you want you can slice a few lines in the top for venting.
Now here is another unique tip to make the best strawberry rhubarb pie! Take one egg white and whisk it. And then brush it onto the top of the pie crust.
Then sprinkle with sugar!
This helps the crust to bake evenly, prevents edges from burning, and gives it the perfect sugar coating top you have ever tasted!
Now bake the pie in the oven at 350 degrees for 30-45 minutes. Check it every 5-10 minutes after the 30 minute mark until the top crust is golden. The cooking time can vary based on the crust that you use. Then allow to cool 1 hour minimum.
Now if you love warm pie, you can serve an hour after baking. But I will warn you, it will be messy. The filling hasn’t set up yet; so the fruit will slide out of the crust and it won’t look pretty. But really if that is how you like it, who needs pretty right? It will still taste amazing!
If you prefer a pretty slice of pie, you may want to wait until the next day, and have it sitting in the fridge over night to help the filling set up and be a little more solid. It will still taste just as amazing the next day too!
And for even more perfection, throw on a scoop of vanilla ice cream on top! You won’t regret it!