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My review
Renee's Strawberry Rhubarb Pie
5
Renee
"When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination."
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Ingredients
4 h 25 m servings 391Original recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
- Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
- Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 99119 Ratings
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Most helpful positive review
6/21/2012
Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sug...
Most helpful critical review
6/16/2014
I just made this pie last night. Although the flavor was good, it looked like strawberries and rhubarb laying in strawberry soup. There wasn't anything holding the fruit together. I guess man...
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6/21/2012
Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sug...
5/21/2012
Just made this, this weekend. Wonderful recipe. Great tastes all combine wonderfully. Just be careful when baking as mine was quite juicy and ran out. Luckily I had a pan underneath and caught a...
6/13/2014
I love rhubarb season! As soon as those stalks are long and thick enough, I'm baking me some strawberry rhubarb pie! I do have a favorite recipe I've used for nearly 40 years, but I always li...
7/12/2014
I have never made a pie before and this recipe turned out delicious. HERE ARE SOME TIPS FOR OTHER BEGINNERS LIKE MYSELF: 1. If you do not have cornstarch and look up online that 1 tablespoon co...
5/28/2012
This turned out great, although it was quite runny. Most pie recipes I use have flour in them, and so the next time I make it I'll add 1/2 cup flour to the mixture (in addition to the cornstarc...
7/15/2012
This pie is the best dessert I be ever made! I also added a package of strawberry jello and mixed it in, while c tutting back in the sugar a bit. It helps make it more less runny but keeps some ...
6/16/2014
I just made this pie last night. Although the flavor was good, it looked like strawberries and rhubarb laying in strawberry soup. There wasn't anything holding the fruit together. I guess man...
6/1/2014
Made this pie today & it was really good. I added an extra tablespoon of cornstarch & the filling came out nice & gooey. I did have a problem with my top crust & resorted to making a crumble ins...
7/22/2016
After reading the other comments, I used three tablespoons of cornstarch, cut back sugar to 1 cup and added 1/4 tsp of nutmeg. Just the right amount of sweet and tart. Great recipe!