Ingredients
1 refrigerated pie crust (such as Pillsbury) or homemade single crust
4 cups rhubarb, cut into 1 inch pieces
3 cups strawberries, hulled and halved
1/2 cup sugar
1/3 cup cornstarch
2 teaspoons fresh orange juice
1 teaspoon lemon juice
1 pinch salt
1 tablespoon unsalted butter (I use Kerrygold)
1/2 teaspoon vanilla extract
9 tablespoons cold unsalted butter, cut into 1/2 inch cubes
1/2 cup sugar
1 cup all purpose flour (King Arthur is my favorite)
1/4 teaspoon cinnamon
1 pinch salt
Instructions
1-Prepare the pie: Allow 20 to 30 minutes to prepare the ingredients and assemble the pie.
2-Bake the pie: Bake at 375°F for 60 to 80 minutes.
3-Cool the pie: Cool for 2 to 3 hours before serving or storing.
4-Store at room temperature: Cover loosely with foil or a clean kitchen towel and keep for up to 2 days.
5-Store in the refrigerator: Keep for 4 to 5 days; the crust may soften but flavors will meld.
6-Store in the freezer: Wrap tightly in plastic wrap and then foil, freeze for up to 3 months.
7-Serve refrigerated pie: Eat cold or warm in the oven at 350°F for about 15 minutes.
8-Reheat frozen baked pie: Thaw overnight in the refrigerator before reheating.
9-Bake frozen unbaked pie: Place directly into the oven, adding 15 to 20 minutes to the bake time.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Let the pie cool for 2 to 3 hours before slicing, or the warm filling will run and lose its structure.
🕊️ Tent the pie loosely with foil after about 40 minutes of baking to keep the crumb topping golden, not burnt.
🧈 Always place the pie on a baking sheet in the oven to catch any bubbling fruit drips and protect your oven floor.
- Prep Time: 20 minutes
- Cooling Time: 2 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg