Pioneer Woman Strawberry Rhubarb Pie
Flaky double-crust pie bursting with sweet strawberries and tangy rhubarb, inspired by Ree Drummond's classic. Perfect summer dessert!
Equipment
- 9-inch pie plate
- Rolling Pin
- Baking sheet
Ingredients
- 2 1/2 cups fresh strawberries hulled and quartered
- 2 1/2 cups fresh rhubarb stalks chopped into 1/2-inch pieces
- 1 cup granulated sugar plus extra for sprinkling
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 9-inch pie crusts store-bought or homemade, divided
- 2 tablespoons unsalted butter cut into small pieces
- 1 egg beaten with 1 tbsp water for egg wash
Instructions
- Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a bowl. Let sit 15 minutes.
- Fit one pie crust into plate, trim overhang.
- Add filling, dot with butter.
- Top with lattice or full crust, crimp edges.
- Brush with egg wash, sprinkle sugar. Bake at 400°F 20 min, then 350°F 40-50 min.
- Cool 3 hours before slicing.
Notes
- Chill crust for flakiness.
- Cool fully to set filling.
- Freeze extras up to 3 months.