Strawberry Rhubarb Pie

Strawberry Rhubarb Pie made with fresh rhubarb, sweet strawberries, and a flaky golden crust. A classic spring and summer dessert that's perfectly sweet, tart, and delicious served with vanilla ice cream.

Prep Time20

Cook Time45

Total Time1 5

Course: Baking

Cuisine: American

Keyword: rhubarb pie, strawberry rhubarb pie

Servings: servings

Author: Silvia Dunnirvine

Ingredients

1 Quick'n Easy Multipurpose Pastry Puff
5 fresh rhubarb rinsed and cubed
10 oz organic frozen strawberries
1/2 cup organic cane sugar
1 tbsp organic all-purpose flour
1/2 lemon
Milk for brushing

Instructions

Preheat oven to 400°F.
Prepare the pastry dough according to package or recipe instructions. Divide the dough into two portions and set aside.
In a medium saucepan, combine the rhubarb, strawberries, sugar, and lemon juice. Bring to a gentle simmer over medium heat.
Stir in the flour and continue cooking for 8–10 minutes, stirring occasionally, until the fruit begins to soften and the mixture thickens slightly.
Remove from the heat and allow the filling to cool completely.
Lightly grease a 9-inch pie plate. Roll out one portion of dough and carefully fit it into the pie plate, trimming any excess around the edges.
Spoon the cooled strawberry rhubarb filling evenly into the prepared crust.
Roll out the remaining dough and place it over the filling. You can create a lattice crust or cover the pie completely. If using a full top crust, cut a few small slits to allow steam to escape during baking.
Brush the top crust with milk and, if desired, sprinkle lightly with sugar. Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 30 minutes before slicing. Serve warm with vanilla ice cream if desired.

Notes

Storage & Reheating

Storage: Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Warm individual slices in the microwave for 20–30 seconds or reheat in a 300°F oven until warmed through.

Freezing: Wrap tightly and freeze baked pie for up to 3 months. Thaw overnight in the refrigerator before serving.

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