Strawberries and rhubarb are always a winning combination as their flavors and textures play off well against each other. On PEI, there is a very short window of opportunity to have both fresh rhubarb and Island strawberries available at the same time. So, if you are lucky enough to have both available, now is the time to make this delicious Strawberry Rhubarb Pie!
While it is possible to use frozen rhubarb in the strawberry rhubarb pie recipe I am sharing, the strawberries do need to be fresh, not frozen, since frozen berries will release too much moisture into the pie filling.
Lightly spiced, this pie is a summertime treat, especially when served with a scoop of high-quality French vanilla ice cream. This is a double crust pie and you can find my pastry recipe by clicking here.
Strawberry Rhubarb Pie
Ingredients:
Pastry for two-crust 9” pie
3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced
1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces
Method:
Assemble ingredients.
Preheat oven to 425°F.
Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.
In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients.
Add rhubarb and strawberries and stir gently to mix.
Transfer filling to prepared pie crust.
Dot with butter.
Dampen edges of pie pastry with a finger dipped in water.
Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.
Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
Remove pie from oven and cool completely before slicing and serving.
Yield: One pie, apx. 8 servings
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
A lightly spiced double-crusted pie that combines two of summer's best flavours.
Ingredients
- Pastry for 2-crust 9” pie
- 3 cups rhubarb, cut into ½” pieces
- 1½ cups fresh strawberries, sliced
- 1¼ cups white sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ginger
- Pinch nutmeg
- 1½ tsp grated orange rind
- 1 egg, lightly beaten
- 1 tbsp orange juice
- 1 tbsp butter cut into pieces
Instructions
- Assemble ingredients. Preheat oven to 425°F.
- Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.
- In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.
- In separate bowl, beat egg with orange juice. Blend in dry ingredients. Add rhubarb and strawberries and stir gently to mix. Transfer filling to prepared pie crust. Dot with butter.
- Dampen edges of pie pastry with a finger dipped in water. Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal. Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
- Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
- Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
- Remove pie from oven and cool completely before slicing and serving.
- [Copyright My Island Bistro Kitchen]
Connect with My Island Bistro Kitchen on Social Media
Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on “X” (formerly Twitter): https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo found at the end of this post to your favorite Pinterest boards.
PIN ME TO PINTEREST
