Description
This delightful Rhubarb Strawberry Pie combines tart rhubarb with sweet strawberries in a tender double-crust pie. Infused with lemon juice, pink peppercorns, and vanilla, this pie offers a perfect balance of flavors with a beautifully golden lattice crust. Ideal for spring and summer celebrations, it requires chilling and baking to achieve the ideal texture and taste.
Ingredients
Pie Crust
- 1 batch of double-pie crust (store-bought or homemade, plus more flour for rolling out)
Filling
- 1 pound rhubarb, trimmed and cut into 1/4-inch pieces
- 1 pound strawberries, trimmed and sliced
- 1/2 cup white granulated sugar
- 1/4 cup cornstarch
- Juice from 1/2 lemon
- 2 teaspoons pink peppercorns, crushed
- 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the pie crust base: Liberally flour your rolling pin and work surface. Roll out the first disk of dough and carefully place it over your 9-inch pie dish. Press the dough onto the bottom and up the sides of the dish, ensuring a snug fit.
- Combine filling ingredients: In a medium bowl, toss together the rhubarb, strawberries, white sugar, cornstarch, freshly squeezed lemon juice, crushed pink peppercorns, and vanilla extract or paste. Mix well until the fruit is evenly coated with the other ingredients. Pour this filling mixture evenly into the prepared pie crust.
- Prepare the pie top crust: Roll out the second disk of dough. Using a ravioli cutter or a sharp knife, cut thin strips to create a lattice. Weave the strips over the filled pie to create a lattice pattern. Seal the edges of the crust using the tines of a fork and trim the excess dough with scissors. Transfer the assembled pie to the freezer and chill for 3 to 4 hours to set the crust and filling.
- Bake the pie: When ready, preheat your oven to 400°F (204°C). Place the pie on a baking sheet. Whisk together the large egg and water to make an egg wash, then brush this over the lattice crust for a golden finish. Bake the pie for 20 to 30 minutes at 400°F.
- Finish baking at lower temperature: Lower the oven temperature to 350°F (177°C) and continue baking the pie for an additional 30 minutes, or until the crust is evenly golden brown. If the pie edges brown too quickly, use foil to tent them and prevent burning. Always handle the hot foil carefully.
- Cool and serve: Remove the pie from the oven and allow it to cool for 2 to 3 hours so the filling can set properly. Once cooled, slice and serve your delicious rhubarb strawberry pie.
Notes
- Use a ravioli cutter or sharp knife to cut uniform lattice strips for even baking.
- Chilling the pie for several hours before baking helps prevent sogginess and keeps the crust crisp.
- Pink peppercorns add a subtle peppery and floral note – if unavailable, a small amount of freshly ground black pepper can be used as a substitute.
- If the crust edges brown too quickly, tent with foil to avoid burning.
- Allow the pie to cool completely before slicing to ensure clean cuts and set filling.
- This pie can be served with vanilla ice cream or whipped cream for extra indulgence.
