This is a simple strawberry rhubarb pie recipe. It only has two ingredients and is very quick and easy to make. There are many variations on this theme, so feel free to substitute some of your favorite fruits and toppings.
If you are looking for a delicious recipe for Strawberry Rhubarb Pie that is both easy to make and impressive enough to serve your family, then this recipe is for you. This recipe can be made in several different ways – you can use fresh rhubarb, frozen rhubarb, or frozen strawberries. If you are using fresh rhubarb, you can use one pound of rhubarb, or two cups of chopped rhubarb. You can also adjust the amount of sugar in the recipe, by increasing or decreasing the amount of sugar in the pie filling. The pie filling can be made in advance, and the pie can be made in advance, and frozen, for when you are ready to serve it.
The weather is getting colder, and there is a slight chill in the air. The evenings are getting darker, and the days are shorter. In the past few week the days have been a little gloomy, and the weather has been a little overcast. Everything in nature seems to be going through a change right now. The seasons change, foods come in and out of season, and our moods change.
Pie! I get a tingling of dread and despair just thinking about preparing a handmade pie.
Please realize that I am not anti-pie. I’m simply not very good at baking pies.
The amount of pies I’ve made in my life can probably be counted on one hand (well, maybe both hands).
Jeff claims that I make pies the same way his mother does. Her handmade pies resemble store-bought pies… that have been dropped (twice), trodden on, and then kicked two blocks home!
This Fresh Pie with Strawberries and Rhubarb from Totally delectable makes me a bit proud.
It only took 1 hour 15 minutes to make, owing to a store-bought pie crust and the fact that there are no complex procedures to make the filling – just chop/slice the fruit, combine with the dry ingredients, and voila!
Cover with top crust, bake for an hour in the oven, and serve!
Do you have a recipe for a beloved pie? Let us know about it!
I hope you’ll like this Strawberry Rhubarb Pie as much as I do!
Strawberry Rhubarb Pie
|Prep time||15 minutes|
|Cook time||1 hour|
|Total amount of time||15 minutes and 1 hour|
|Adapted slightly from a recipe found on||Completely Delicious|
This fresh Strawberry Rhubarb Pie is very simple to make. With store-bought pie crust, it’s even simpler! I’ve never made a pie before, but I managed to pull it off! Make it happen!!!
- pie dough with two crusts (I used Pillsbury and was very pleased with the results.)
- 2/3 cup flour (80 grams)
- 2 cups sugar (400 grams)
- a pinch of salt
- 3 cups hulled, sliced strawberries (500 grams)
- fresh rhubarb, 3 cups (370 grams) (cut into 1 inch chunks1)
- 1 teaspoon orange essential oil
- 1 tablespoon unsalted butter
- 1 tsp water + 1 egg (for egg wash)
Strawberry Rhubarb Pie is so simple to prepare that even I can do it!
That’s quite a compliment. Pie isn’t one of my strong suits. I used store-bought pie crust for my Strawberry Rhubarb Pie, and it turned out beautifully. Delicious… and very practical! To make cleanup easier, place the pie on a parchment-lined baking pan. In the oven, the beautiful fresh strawberries and rhubarb bubble up and overflow over the parchment paper. This recipe is based on one I discovered on Completely Delicious, and it seems to be from an old Betty Crocker cookbook. It’s straightforward and ideal!
|Preheat the oven to 400 degrees Fahrenheit.
Set aside a baking sheet lined with parchment paper.
Place one sheet of pie dough in a 9-inch pie pan (formed out to a 13-inch circular).
Combine flour, sugar, and salt in a large mixing basin.
Combine the strawberries, rhubarb, and orange essence in a mixing bowl.
Stir until everything is evenly covered.
|Pour everything into the pie pan that has been prepared.
Break the butter into small pieces and sprinkle over the filling.
Cover the top of the pie with the second piece of pie crust (formed out to a 12-inch circle).
Pinch the top and bottom pie dough together, then tuck the edge under. If you’re feeling creative, pinch decoratively!
Using a very sharp knife, cut steam vents in the top of the pie.
Brush all over with a mixture of egg and water.
Bake for an hour, or until the crust is golden brown and the filling is bubbling up through the steam vents.
After 30 minutes, check the pie to determine whether the crust is browning too fast. If this is the case, lightly cover with foil for the remainder of the cooking time.
|Allow for full cooling before serving.|
I love making this pie for my family each summer. Make sure you use the best rhubarb you can find, as it makes all the difference. I often use frozen rhubarb for this recipe due to the high price of fresh rhubarb.. Read more about strawberry rhubarb pie with eggs and let us know what you think.
Frequently Asked Questions
How do you keep strawberry rhubarb pie from being runny?
To keep the pie from being runny, you should use a crust that is not too thick.
Why is my rhubarb pie so watery?
The pie crust was not cooked long enough.
How do you thicken rhubarb pie?
To thicken rhubarb pie, you can use a mixture of cornstarch and water. You can also add in some tapioca starch to help with the thickening process.