Ingredients
Equipment
Method
- Prepare the Fruit Filling: In a large bowl, gently combine the prepared rhubarb and strawberries.6 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces, 4 cups fresh strawberries, hulled and halved or quartered if large
- Add Dry Ingredients: In a separate smaller bowl, whisk together the granulated sugar, cornstarch (or flour), cinnamon (if using), and salt. This ensures even distribution of the thickener and sweetness.1 1/2 cups granulated sugar, 1/4 cup cornstarch or all-purpose flour, 1/4 teaspoon ground cinnamon, Pinch salt
- Combine and Flavor: Pour the sugar mixture over the fruit and toss gently to coat evenly. If you have extra time and want an extra burst of flavor, let this mixture sit for about 15-20 minutes. This allows the sugar to draw out some of the fruit's juices, creating a more syrupy filling. Stir in the lemon juice and vanilla extract.1 tablespoon lemon juice, 1 teaspoon pure vanilla extract
- Assemble the Bottom Crust: If using homemade pie dough, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.double pie crust
- Add the Filling: Pour the prepared strawberry rhubarb filling into the pie crust-lined plate. Distribute it as evenly as possible.
- Prepare the Top Crust: Roll out the second disc of pie dough. You can either place this whole over the filling for a classic double-crust pie, or cut it into strips for a lattice top. If making a lattice, cut the dough into uniform strips and arrange them over the filling, weaving them over and under each other.double pie crust
- Crimp and Seal: If using a full top crust, place it over the filling. Trim the excess dough to match the bottom crust's overhang. Crimp the edges of the top and bottom crusts together to seal, creating a decorative edge. If using a lattice, press the ends of the strips onto the bottom crust overhang and crimp to seal.
- Egg Wash and Sugar: In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush this evenly over the top crust, including the lattice strips. This will give the pie a beautiful golden-brown sheen when baked. For an extra touch of sparkle and crunch, sprinkle turbinado sugar or granulated sugar over the egg wash.1-2 tablespoons turbinado sugar or granulated sugar
- Vent the Pie (if applicable): If you’ve made a full top crust, cut a few slits in the center of the crust with a sharp knife. This allows steam to escape during baking, preventing the crust from becoming soggy.
- Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any potential drips) and bake for 20 minutes.
- Reduce Temperature and Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Cool Completely: Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. It will take at least 2-3 hours, and the pie will be even better if chilled for a while longer.
Notes
Store leftover pie in the refrigerator, loosely covered. Reheat slices in a preheated oven at 325°F (160°C) for 10-15 minutes.
