Savour East Ontario – An Eastern Ontario Agri-Food Network Initiative

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie



For the pie crust:

2 1/2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, chilled and cubed

1 teaspoon salt

1 tablespoon granulated sugar

6-8 tablespoons ice water

For the filling:

3 cups sliced rhubarb (fresh or frozen)

3 cups sliced strawberries (fresh or frozen)

1 cup granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

1 tablespoon unsalted butter, cut into small pieces

For the egg wash (optional):

1 egg

1 tablespoon water



Make pie crust: Mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water until dough forms. Chill.

Preheat the oven to 400°F (200°C).

Prepare filling: Mix rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.

Roll out pie crust and line pie dish. Fill with fruit mixture. Dot with butter.

Cover with top crust, seal, and vent. Optionally, brush with egg wash.

Bake for 45-55 minutes until golden and bubbly.

Cool before serving.


Enjoy this delightful Strawberry Rhubarb Pie, filled with the sweet-tart flavors of locally sourced strawberries and rhubarb, encased in a flaky, buttery crust!

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