Strawberry Rhubarb Pie
Don’t sleep on a classic Strawberry Rhubarb Pie, especially a homemade one. Sure, it’s a bit old school, but usually your grandmother knows what she’s doing! I never tried it when I was younger, but I recently made this pie for my grandfather and he loved it (and so did everyone else – including me)!
Rhubarb is a bit sour if you eat it raw, but the sweetness of the strawberries balance it out nicely in a pie. And if you’ve never seen it before, here is what rhubarb looks like – a photo from the farmer’s market where I got my rhubarb this time. Look for thinner stalks that are still firm – they have the best flavor and will give the best texture in the pie!
This recipe is also super simple. You chop up the rhubarb and strawberries, add a little sugar and cornstarch, pour into the pie crust and bake! I’ve included measurements so that your pie crust ends up full, but truly you can go with whatever ratio of rhubarb to strawberries to sugar that you like!
You can pair it with any type of pie crust, but I like to do a lattice-top pie crust so you can see all of the beautiful red berry juices bubble up.
Top with a scoop of ice cream or some whipped cream, or eat it straight up as my Gramp does!
Strawberry Rhubarb Pie
Ingredients
- 1 Lattice Top Pie Crust (Recipe Here)
- 3 cups rhubarb, preferably fresh
- 4 cups strawberries
- 1 tbsp lemon juice
- ¾ cup sugar
- 3 tbsp cornstarch
Instructions
- Prepare one Lattice Top Pie Crust – recipe here.
- Wash and cut the fruit, and place in a large mixing bowl. Rhubarb should be cut into ¼ to ½ inch pieces, and strawberries around ½ inch. Add the lemon juice and mix.
- In a separate bowl, combine the sugar and cornstarch and mix thoroughly. Then sprinkle over the fruit in a couple additions, mixing it to coat the fruit each time.
- Let the fruit juice for 15-30 minutes.
- Pour fruit mixture into prepared pie crust (out of refrigerator) and put attach top crust (see lattice crust tutorial here). Put pie back into refrigerator while oven preheats.
- Preheat the oven to 350.
- Bake pie for about 50-60 minutes or until it begins to bubble in the center of the pie.
- Note: be sure to put some aluminum foil in the bottom of your oven to catch any overflow!
