Leo’s Favorite Strawberry Rhubarb Pie

This is my Dad Leo’s Favorite Strawberry Rhubarb Pie. You can't imagine how good it tastes until you try it.

For as long as I can remember, Strawberry Rhubarb pie was my Dad’s favorite kind of pie. He was fortunate enough to live on the East Coast where Rhubarb grows like weeds. Not so much here in Southern California. For years I would tell my wife about this pie and often tried to find fresh Rhubarb with little luck. Until now so here’s Leo’s Favorite Strawberry Rhubarb Pie!

One day while I was picking up some vegetables for another recipe I was working on and saw a bunch of Rhubarb out of the corner of my eye. I had to do a double-take just to make sure it was indeed fresh Rhubarb. If my Dad was still around I think he would totally approve of this version of his favorite pie. Do yourself a favor and check out Mom’s Raisin Pie recipe that we all loved eating growing up.

For more of my great pie recipes, click here.

How to Make Leo’s Favorite Strawberry Rhubarb Pie.

1- In a large bowl, gently combine the rhubarb and the strawberries with the sugar, cornstarch, salt, and orange zest. Let sit for 10 minutes.

2- Line a pie dish with one of the pieces of pie dough. Fill with the strawberry rhubarb filling. Brush a think layer of milk around the edges. This will help ensure a tight seal.

3- Place the second piece of pie dough on top of filling, trim, crimp and score. Use a fork to crimp the top and bottom crusts together. If you want a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white.

4- Cut slits in the top for the steam to escape. Bake for 20 minutes, then reduce heat to 350°F and bake for another 40 to 50 minutes.

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5 from 1 vote

 

Leo’s Favorite Strawberry Rhubarb Pie

This is my Dad Leo’s Favorite Strawberry Rhubarb Pie. You can't imagine how good it tastes until you try it.

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Course: Dessert

Cuisine: American

Keyword: pie, rhubarb, strawberry

Servings: 8

Calories: 232kcal

Author: Chef Rodney

Ingredients

• 3 1/2 Cups Rhubarb, Chopped
• 2 Cups Strawberries, Sliced
• 1 Cup White Sugar
• 4 Tbsp Cornstarch
• 1/4 Tsp Salt
• 1 Tsp Orange Zest
• 1 Pie Crust, Double

how to make this recipe

• Preheat oven to 400°F.
• In a large bowl, gently combine the rhubarb and the strawberries with the sugar, cornstarch, salt and orange zest. Let sit for 10 minutes.
• Line a pie dish with one of the pieces of pie dough. Fill with strawberry rhubarb filling. Brush a think layer of milk around the edges. This will help ensure a tight seal.
• Place second piece of pie dough on top of filling, trim, crimp and score. Use a fork to crimp the top and bottom crusts together. If you want a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white.
• Cut slits in the top for the steam to escape. Bake for 20 minutes, then reduce heat to 350°F and bake for another 40 to 50 minutes.
• Let pie cool to room temperature to give the filling time to thicken.

Notes

→ Be cautious as Rhubarb leaves are known to be poisonous.

→ If you can’t find fresh Rhubarb, many stores carry frozen packages of Rhubarb.

Nutrition

Calories: 232kcal | Carbohydrates: 44g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 229mg | Fiber: 2g | Sugar: 27g | Vitamin A: 55IU | Vitamin C: 25.7mg | Calcium: 56mg | Iron: 0.8mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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