For a richer flavor, use brown butter instead of regular butter in the filling. If using fresh strawberries, consider adding a squeeze of lemon juice to enhance the tartness. To prevent a soggy bottom crust, blind-bake the bottom crust for 10-15 minutes before adding the filling. A lattice top is a beautiful alternative to a full top crust.
Zendea's Strawberry Rhubarb Pie
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME2 hrs 15 mins
-
SERVING6 People
-
VIEWS22
Experience the nostalgic bliss of a classic dessert. This Strawberry Rhubarb Pie is a delightful balance of tart and sweet, encased in a flaky, golden crust—a comforting treat that's surprisingly simple to create.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate76 g
-
Cholesterol103 mg
-
Fiber3 g
-
Protein7 g
-
Saturated Fat16 g
-
Sodium473 mg
-
Sugar45 g
-
Fat39 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375°F (190°C). (5 minutes)
02
Step
12 mins
In a medium saucepan, combine 1 cup of sugar and the rhubarb. Add butter. Cook over medium-high heat, stirring frequently, until the rhubarb is tender, about 8-10 minutes. (12 minutes)
03
Step
5 mins
Stir in the strawberries and remove from heat. Let cool slightly to lukewarm. In a separate bowl, beat the eggs until lightly frothy. Gently mix the beaten eggs into the rhubarb-strawberry mixture. (5 minutes)
04
Step
10 mins
Unroll one pie crust and carefully place it into a 9-inch pie dish. Pour the fruit filling evenly into the crust. Top with the second crust, pressing the edges together to seal. Crimp the edges with a fork to create a decorative border. Cut 4-5 slits in the top crust to allow steam to escape. (10 minutes)
05
Step
3 mins
In a small bowl, brush the top crust with milk or cream, then sprinkle evenly with the remaining 3 tablespoons of sugar. (3 minutes)
06
Step
1 hrs
Bake in the preheated oven for 45-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with foil. (60 minutes)
07
Step
1 hrs
Remove from oven and let cool completely on a wire rack before slicing and serving. Refrigerate any leftovers. (60 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Camila Kreiger
Jun 27, 2025My family devoured this pie! The combination of strawberry and rhubarb is just perfect.
Kraig Spencer
Jun 20, 2025This recipe is a keeper! The filling wasn't too sweet and the crust was perfectly flaky.
Reilly Harris
Jun 13, 2025I've made this pie twice now, and it's always a hit! Easy to follow and the results are delicious.
Isac Mitchell
Apr 12, 2025I added a dash of cinnamon to the filling, and it gave the pie a lovely warm flavor.