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 great recipes with Fresh Strawberries, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this strawberry rhubarb pie recipe (see recipe card for quantities): Rhubarb, Strawberries, White Sugar, Cornstarch, Salt, Orange Zest and a Refrigerated Pie Crust.
🥣 How to Make Strawberry Rhubarb Pie
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.
Leo's Favorite Strawberry Rhubarb Pie
Ingredients
- 3 ½ Cups Rhubarb, Chopped
- 2 Cups Fresh Strawberries, Sliced
- 1 Cup White Sugar
- 4 tablespoon Cornstarch
- ¼ teaspoon Salt
- 1 teaspoon Orange Zest
- 1 Refrigerated Pie Crust, Double
Instructions
- 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
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
G-Ma
I don’t think I've ever made a pie as delicious as this one. It is very easy yo make and oh so delicious. My family just loved it and they are really not a fan of rhubarb. But when you incorporate it in with the strawberries it gives it a whole new taste. Two thumbs up. A sure keeper.