Strawberry Rhubarb Pie
This is the easiest and best Strawberry Rhubarb Pie that you are ever going to make! All you need are a handful of ingredients, and this pie comes together quickly. It’s the perfect combination of sweetness and tartness and practically tastes like summer on a plate.
RECIPE:
PIE CRUST RECIPE:
When strawberries are summer-sweet and rhubarb is red and ready, you really need to make this strawberry rhubarb pie recipe. It's a kiss of summer that's guaranteed to put a smile on your face. Let me know if you have some favorite rhubarb recipes I should try out!
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How to Make Strawberry Rhubarb Pie from Scratch
Strawberry rhubarb pie is a culinary staple here in rural Iowa! A plant that grows well in cooler climates, rhubarb is a tart and sweet vegetable that pairs beautifully with fruit like strawberries, cherries, oranges, and apples. I make strawberry rhubarb pie for my family every May and June, and it's a beloved tradition that I enjoy sharing. We only get to eat this pie a couple of times each year before the rhubarb is done for the season!
Click here to get the full recipe for my Strawberry Rhubarb Pie:
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Strawberry Rhubarb Pie
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Our son bought some rhubarb at the farmer's market and wanted to put it to use. So he and his dad decided to make a pie. It was so delicious!
If you are looking for more recipes like this one, check out our Strawberry Rhubarb Pie Recipes guide here:
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How to Make Fresh Rhubarb Pie | Allrecipes.com
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See how to bake a delicious rhubarb pie from scratch—with just five ingredients. The key is a high baking temperature to start, and then finishing the baking at a lower temperature. It softens the fresh rhubarb without making it mushy. It's fantastic.
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The Most Delicious Strawberry Rhubarb Pie & Herringbone Lattice -- My FAVORITE Pie Recipe
Let's celebrate summer's arrival by baking my favorite #pie: #strawberry #rhubarb. ????
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Strawberry Rhubarb Pie
Today I’m sharing this BEAUTIFUL Strawberry Rhubarb Pie! Sweet and tart with a perfectly flaky crust. Tastes best with vanilla ice cream or whipped cream. Happy Memorial Day weekend!
Double Crust
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
1 Tbsp. sugar
ice water
pinch of salt
2 ½ c. flour
1 lb. strawberries, hulled and roughly chopped
5 stalk rhubarb, diced
1/3 c. flour
1/3 tsp. salt
½ c. white sugar
¼ c. brown sugar
¼ tsp. cinnamon
1 egg white
1 Tbsp. heavy cream
1 Tbsp. sugar (for sprinkling on top)
Preheat oven to 375*
For the crust: In a large mixing bowl, mash the butter with pastry blender or wooden spoons. Add in coconut oil, vinegar, and vanilla and continue to mix. Sprinkle in a pinch of salt. Add 1 Tbsp. ice water, followed by ½ c. of flour. Repeat this process using a total of about 2 ½ cups of flour and about ¼ cup of water until dough forms a ball and feels like play dough (a few dry crumbs may remain). Use your hands to mix the dough together. Divide in half. Form into 2 flat discs and wrap in plastic wrap. Refrigerate until ready to use.
Flour your work surface and rolling pin, and roll the dough out evenly, turning and flipping the dough as you roll. Add extra flour as you go, if needed, to prevent sticking. The crust should be slightly larger than your pie pan (we used a 10 in. pie dish). Roll the pie dough onto the rolling pin and gently unroll it into your pie pan. Trim or tuck any excess dough.
For the filling: In a large mixing bowl, add the strawberries, rhubarb, 1/3 c. flour, ¼ tsp. salt, ½ c. white sugar, ¼ c. brown sugar, and ¼ tsp. cinnamon and stir to combine.
Pour the filling into the pie crust.
Roll the second pie crust out and carefully place over top. Cut off any excess and tuck the crust underneath itself, pinching it together. Crimp the edge of the crust if desired. Cut 4 vent holes on the top. Whisk together the egg white and heavy cream. Brush the top with the egg wash and sprinkle with 1 Tbsp. of white sugar. Place pie on top of a cookie sheet to catch any drips. Bake at 375* for 25 minutes then add foil around the crust, if necessary, to prevent over-browning. Bake for another 25-30 minutes until crust is golden brown. Cool for 20-30 minutes before serving. Tastes best warm with a scoop of vanilla ice cream or whipped cream on top. ENJOY!
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