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Strawberry Rhubarb Pie

A delicious summery pie chock full of fresh strawberries and rhubarb in an all-butter crust.

Ingredients

Ingredients

  • 1 recipe pie dough half for the bottom crust and the half for a lattice top or pastry designs (I make flowers)

Filling

  • 4 cups fresh or frozen strawberries if using frozen, do not thaw
  • 2 cups chopped rhubarb
  • 1/2 cup brown sugar
  • 1/3 sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup tapioca starch can use cornstarch instead
  • 3 tablespoons salted butter cut into small pieces
  • 1/2 tablespoon vanilla bean extract or reg vanilla
  • 1 teaspoon orange extract* optional but highly recommended
  • 1 cup fresh not frozen halved strawberries for the top*--not necessary but it adds a nice freshness to the pie

Instructions

Instructions

  1. Preheat Oven to 350F
  2. Roll dough onto a floured surface and fit into a pie plate, saving the rest of the dough for a lattice top or cutting out designs for the top. Place in freezer while putting together the filling. If using a store bought bottom crust, keep in freezer while preparing the filling.
  3. In large bowl place rhubarb, sugars, cinnamon, salt and tapioca starch. Allow to sit for 1/2 hour and then drain juices.
  4. Add fresh or frozen strawberries, lemon juice, vanilla and orange extract (if using) and mix. Dot with small pieces of butter and lightly combine.
  5. Pour/ladle filling into the (unbaked) pie crust, careful not to overfill. Add a lattice top or pastry designs
  6. Bake for about an hour, or until the crust is browned and the filling is bubbling. If the top & sides start to get too browned during baking, cover with foil or a pie shield.
  7. Allow pie to cool completely, preferably overnight, before slicing. Strawberry pie needs more time to thicken as it can be very liquid-y when it comes out of the oven.