Pioneer Woman Strawberry Rhubarb Pie Recipe
This Pioneer Woman Strawberry Rhubarb Pie Recipe is a true delight. It's a classic for a reason.
Ingredients
- 1 14.1-ounce package refrigerated pie crusts
- 2 cups sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten (for egg wash)
- 1 tablespoon coarse sugar for sprinkling
Instructions
Prepare the Crust
- Preheat your oven to 425°F (220°C). Unroll one pie crust. Fit it into a 9-inch pie plate. Trim edges as needed.
Mix the Filling
- In a large bowl, combine rhubarb and strawberries. Add sugar, flour, and salt. Stir gently to combine. Pour in the lemon juice. Mix well.
Fill the Pie
- Pour the fruit mixture into the pie crust. Dot the top with butter pieces.
Top the Pie
- Unroll the second pie crust. Place it over the filling. Crimp the edges. Cut a few slits in the top. This lets steam escape.
Bake the Pie
- Brush the top crust with beaten egg. Sprinkle with coarse sugar. Bake for 15 minutes. Reduce oven temperature to 375°F (190°C). Bake for another 30-40 minutes. The crust should be golden brown. The filling should be bubbly.
Cool the Pie
- Let the pie cool completely. This takes a few hours. This sets the filling. Enjoy your delicious pie!
Notes
- Use fresh, ripe fruit.
- This adds the best flavor.
- Don't skip the lemon juice.
- It brightens the taste.
- Chill the pie well before serving.
- A scoop of vanilla ice cream is perfect.