This delicious Rhubarb Strawberry Pie, inspired by Martha Stewart, is the perfect blend of sweet and tart flavors, wrapped in a golden, flaky crust. It’s a simple, comforting dessert that’s great for any occasion. With common ingredients like rhubarb and strawberries, this pie is easy to make and delivers a classic homemade touch everyone will love!
Recipe Ingredients:
For the filling
- 1 ¾ pounds rhubarb, cut into ¾-inch-thick pieces (6 cups)
- 6 ounces strawberries, coarsely chopped (1 cup)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon finely grated orange zest, plus 1 tablespoon orange juice
- Coarse salt
For the crust
- 2 disks Pate Brisee
- All-purpose flour, for surface
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg, lightly beaten, for egg wash
- Sanding sugar, for sprinkling (optional)
How To Make Rhubarb Strawberry Pie?
- Preheat the oven: Preheat your oven to 190°C / 375°F.
- Prepare the filling: In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch (cornflour), orange zest, orange juice, and a pinch of salt. Set aside.
- Roll out the bottom crust: Roll out one disk of pâte brisée on a lightly floured surface to a thickness of 3mm / ⅛ inch. Line a 23cm / 9-inch pie dish with the dough, letting the edges hang over slightly. Add the filling and dot the top with butter pieces. Refrigerate the pie while preparing the top crust.
- Make the lattice top: Roll out the second disk of pâte brisée to the same thickness (3mm / ⅛ inch). Use a fluted pastry cutter to cut the dough into at least 15 strips, each 1.25cm / ½ inch wide.
- Weave the lattice pattern: Lay 8 strips vertically across the pie. Fold back every other strip and lay one horizontal strip across the center. Unfold the folded strips, then fold back the alternate strips and lay another horizontal strip. Repeat the process to complete the lattice pattern on both sides of the pie.
- Seal and crimp the edges: Trim the bottom and top crusts to a 2.5cm / 1-inch overhang using kitchen scissors. Press the edges together to seal, fold them under, and crimp decoratively. Refrigerate for 30 minutes.
- Add the finishing touches: Brush the crust with the beaten egg and sprinkle with sanding sugar, if desired.
- Bake the pie: Place the pie on the middle rack of the oven. Position a foil-lined baking sheet on the bottom rack to catch any drips. Bake for about 1 hour 30 minutes, or until the filling bubbles vigorously and the crust is golden brown. If the crust begins to brown too quickly, loosely tent the pie with foil after the first hour.
- Cool before serving: Transfer the pie to a wire rack and let it cool for at least 2 hours, preferably longer, before slicing and serving.
Recipe Tips:
- Chill the Dough: Keep the pâte brisée dough cold while working with it to ensure a flaky crust. If it becomes too warm, refrigerate it for a few minutes before rolling.
- Use Fresh Ingredients: Fresh rhubarb and strawberries are key to achieving the best flavor. Avoid using frozen ones, as they release too much liquid during baking.
- Prevent a Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground almonds on the bottom crust before adding the filling to absorb excess juices.
- Master the Lattice: Take your time weaving the lattice top. Practice the folding and overlapping technique to make a visually appealing and sturdy crust.
- Monitor the Baking: Check the pie after the first hour. If the crust browns too quickly, tent it with foil to prevent burning while the filling continues to cook.
How To Store Leftovers?
- Refrigerate: First, let the leftover Rhubarb Strawberry Pie cool to room temperature. Once cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
- Freeze: To freeze, allow the pie to cool completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. Before serving, thaw the pie in the refrigerator overnight.
Nutrition Facts
- Calories: 444
- Total Fat: 21g
- Saturated Fat: 9.2g
- Cholesterol: 20mg
- Sodium: 207mg
- Potassium: 168mg
- Total Carbohydrate: 61g
- Dietary Fiber: 2.4g
- Sugars: 29g
- Protein: 4.5g
Check out More Recipes:
Martha Stewart Rhubarb Strawberry Pie
Description
This delicious Rhubarb Strawberry Pie, inspired by Martha Stewart, is the perfect blend of sweet and tart flavors, wrapped in a golden, flaky crust. It’s a simple, comforting dessert that’s great for any occasion. With common ingredients like rhubarb and strawberries, this pie is easy to make and delivers a classic homemade touch everyone will love!
Ingredients
For the filling
For the crust
Instructions
- Preheat the oven: Preheat your oven to 190°C / 375°F.
- Prepare the filling: In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch (cornflour), orange zest, orange juice, and a pinch of salt. Set aside.
- Roll out the bottom crust: Roll out one disk of pâte brisée on a lightly floured surface to a thickness of 3mm / ⅛ inch. Line a 23cm / 9-inch pie dish with the dough, letting the edges hang over slightly. Add the filling and dot the top with butter pieces. Refrigerate the pie while preparing the top crust.
- Make the lattice top: Roll out the second disk of pâte brisée to the same thickness (3mm / ⅛ inch). Use a fluted pastry cutter to cut the dough into at least 15 strips, each 1.25cm / ½ inch wide.
- Weave the lattice pattern: Lay 8 strips vertically across the pie. Fold back every other strip and lay one horizontal strip across the center. Unfold the folded strips, then fold back the alternate strips and lay another horizontal strip. Repeat the process to complete the lattice pattern on both sides of the pie.
- Seal and crimp the edges: Trim the bottom and top crusts to a 2.5cm / 1-inch overhang using kitchen scissors. Press the edges together to seal, fold them under, and crimp decoratively. Refrigerate for 30 minutes.
- Add the finishing touches: Brush the crust with the beaten egg and sprinkle with sanding sugar, if desired.
- Bake the pie: Place the pie on the middle rack of the oven. Position a foil-lined baking sheet on the bottom rack to catch any drips. Bake for about 1 hour 30 minutes, or until the filling bubbles vigorously and the crust is golden brown. If the crust begins to brown too quickly, loosely tent the pie with foil after the first hour.
- Cool before serving: Transfer the pie to a wire rack and let it cool for at least 2 hours, preferably longer, before slicing and serving.
Notes
- Chill the Dough: Keep the pâte brisée dough cold while working with it to ensure a flaky crust. If it becomes too warm, refrigerate it for a few minutes before rolling.
- Use Fresh Ingredients: Fresh rhubarb and strawberries are key to achieving the best flavor. Avoid using frozen ones, as they release too much liquid during baking.
- Prevent a Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground almonds on the bottom crust before adding the filling to absorb excess juices.
- Master the Lattice: Take your time weaving the lattice top. Practice the folding and overlapping technique to make a visually appealing and sturdy crust.
- Monitor the Baking: Check the pie after the first hour. If the crust browns too quickly, tent it with foil to prevent burning while the filling continues to cook.
Martha Stewart Rhubarb Strawberry Pie