Servings: 8
Calories: 388kcal
Ingredients
Pie Crust
- 14 oz pie crust two-crust kit
- 1/2 tsp sugar granulated, to sprinkle on top of pie crust
Pie filling
- 3 rhubarb stalks cut into 1″ pieces
- 1 cup strawberries cut into large pieces
- 3 tablespoons strawberry preserve
- 1 teaspoon lemon zest
- 1 cup sugar granulated
- 6 tablespoons corn starch
Egg Wash
- 1 egg
- 2 tablespoons milk
Instructions
Preparing the pie crust
- Make the pie crust dough according to the package instruction or your pie crust recipe.
- Transfer the pie crust dough to a 9″ pie plate, pie pan or pie dish. There should be at least a 1-inch overhang of dough.
- Set aside the second piece of rolled-out dough, which will be the top crust.
Strawberry rhubarb pie filling
- In a large bowl, combine the rhubarb pieces, sugar and lemon zest.
- Toss to combine.
- Sprinkle the corn starch over the filling and toss again.
- Allow the fruit to soak in the corn starch sugar mixture and set aside for ½ an hour at room temperature.
Pie assembly
- While the fruit is set aside, preheat the oven to 350 degrees.
- Line a baking pan with parchment paper.
- Using a small spatula or the back of a spoon, spread the strawberry preserve or strawberry jam evenly onto the bottom crust dough.
- After ½ an hour, pour the strawberry rhubarb filling into the pie pan.
- Mix the egg yolk and milk in a small bowl to create the egg wash.
- Brush the edges of the crust with the egg wash.
- Then place the top pie crust over the strawberry rhubarb filling.
- Connect the edges of the top and bottom crust by pressing around the edge of the pan.
- Trim the extra crust from around the edges of the pressed dough.
- Use your fingers or a fork to crimp the crust.
- Set the pie onto the parchment-lined baking sheet.
- Use a paring knife to cut an “X” in the center of the pie.
- Peel back the four pieces of the X-cut to form an opening in the center for a steam vent.
- Brush the entire surface of the pie with the egg wash.
- Sprinkle the pie crust liberally with sugar.
- In the Instant Pot Omni Plus oven, bake the pie at 350 degrees F for 20-25 minutes or until you can see the strawberry rhubarb filling bubbling vigorously in the middle of the pie opening and the pie crust is golden brown. * Using a conventional oven, bake the pie on the bottom rack at 350 degrees F for about 25-30 minutes.
- The filling is ready when you can see it bubbling vigorously in the middle opening of the crust.
- Let the pie cool for at least 2 hours to allow the filling to set before slicing.
- Serve and enjoy!
Video
Notes
-I find rhubarb stalks easiest to cut with kitchen shears.
-You can roll out the extra dough trimmed from the edges of the pie crust to create decorative pie crust shapes. For example, I added stars I cut out with cookie cutters!
*Don’t forget to egg-wash your decorative additions!
-Make sure you bake the pie until you can see the strawberry rhubarb fruit rapidly boiling in the center opening of the pie. When the filling is boiling, the cornstarch is fully activated to thicken the juices.
-Strawberry rhubarb pie is best served the day it’s baked but can be stored at room temperature for several days.Nutrition
Calories: 388kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 216mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 58IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg
Save it so you can make it!Pin this recipe to remember it later.