Marian Burros' Strawberry Rhubarb Pie

By Marian Burros

Updated June 26, 2024

Total Time
1 hour 15 minutes
Rating
4(85)
Comments
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Featured in: Now That Spring Is Here, Strawberries and Rhubarb

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Ingredients

Yield:8 servings
  • 2crust 9-inch unbaked pie
  • Egg white
  • 2cups unpeeled, diced rhubarb stalks
  • 2cups sliced strawberries
  • 3½tablespoons cornstarch
  • 1¼ to 2cups sugar, depending on tartness of fruit
  • 1teaspoon orange rind
  • 1tablespoon butter
Ingredient Substitution Guide

Preparation

  1. Step 1

    Brush pie crust with lightly beaten egg white.

  2. Step 2

    Combine all of remaining ingredients and let stand for 15 minutes.

  3. Step 3

    Place filling in unbaked pie crust. Cover with top crust. Trim crust so there is a one-quarter-inch overhang. Wet edges of lower crust and seal crusts together by pinching dough.

  4. Step 4

    Bake pie at 450 degrees for 15 to 20 minutes. After first 10 minutes, remove pie and cut vents in top crust.

  5. Step 5

    Reduce temperature to 350 degrees and continue baking pie for another 30 minutes, until golden brown and fruit is bubbling.

  6. Step 6

    Cool and serve, while still warm, if desired.

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Ratings

4 out of 5
85 user ratings
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Comments

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DTobin

This is probably the best-tasting pie I’ve ever made. I used a double-crust recipe (2C flour, 3/4C butter, pinch of salt), and it came out great. Added 3Tbs of arrowroot starch and it still came out a bit runny, so I’d recommend either upping the starch or maybe incorporating some fruit pectin to help the filling gel a bit. Apart from that small deviation, great recipe and wonderful flavor. Everybody loved it.

Lyonhearted Mama

I used about 3 c of rhubarb total and the fruit sat overnight in 3/4c sugar. It was really watery the next day so I added 2tbsp cornstarch. It turned out great with slight tartness that my family loves.

dana

This is my go to recipe because it’s so simple. I use the best strawberries I can find (definitely fully ripe), and less sugar. As to it being wet or soggy: I always blast it at 450 for the full 20 minutes first (needed for the cornstarch to work) and let it sit in the fridge overnight or all day to firm up after it cools. No sogginess for me.

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