Ingredients
Equipment
Method
Make the Pie Crust:
- Prepare my pie crust recipe through step 5. This includes dividing and flattening the dough into discs, then chilling thoroughly for the best results.
Prepare the Filling:
- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
Assemble the Pie:
- Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you dont want that in the filling—discard it). Dot the pieces of butter on top of the filling.
Add Top Crust & Bake:
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.) Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
Bake the Pie:
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. The pie is done when the fillings juices are bubbling all around the edges.
Cool and Serve:
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days. Enjoy your perfect strawberry rhubarb pie!
Nutrition
Notes
Always use very cold fats for your pie crust; this is crucial for flakiness. Do not skip chilling the pie dough for proper texture and easier handling. Fresh fruit is highly recommended, but if using frozen, ensure you drain it thoroughly. Cornstarch is essential as a thickener. Adjust sugar based on fruit ripeness. To prevent a soggy bottom, chill dough meticulously, use cornstarch, discard excess fruit liquid, and bake on a hot baking sheet. Keep butter/shortening very cold and avoid overworking the dough for a flaky crust. Ensure rhubarb is tender when baked; bubbling juices indicate doneness. Use a pie crust shield or foil to prevent crust browning too quickly. Nutrition information is estimated based on common ingredients and serving sizes and may vary.