Strawberry Rhubarb Pie

Looking for a delicious new pie recipe for the warmer months? This one is the perfect balance of sweet and tart. The filling tastes as good as it looks and it’s fun to have an excuse to use rhubarb once in a while! This perennial veggie may not be as popular as others, but rhubarb is amazing in pies and jams.

This post is sponsored by Knutson Farms.

Photo Courtesy of Knutson Farms

If you haven’t tried it, I highly recommend that you do! The rich, tart, ruby colored stalks go very nicely with sweet strawberries. I make mine with a homemade, gluten-free pie crust but you can easily use store-bought instead!

Ingredients:
2 pie crusts
3 cups sliced rhubarb sliced into ½ inch pieces.
2 and 1/2 cups chopped strawberries
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 tsp salt
1/4 cup cornstarch
1 tbsp orange juice
1/2 tsp vanilla extract
2 tbsp butter, cut into small pieces
1 egg, lightly beaten with 1 tbsp milk

GettyImages – vovashevchuk

Instructions:
Make crust and refrigerate dough while you make the filling (This doesn’t apply for store-bought).

Make the filling:
Stir strawberries, rhubarb, sugars, cornstarch, salt, vanilla extract, and orange juice in large bowl.

Preheat oven to 400 degrees.
Roll out the chilled pie dough and carefully place one of them into pie dish.
If you’re doing a lattice design, cut the second rolled out dough into ½ inch- 1 inch strips.
Scoop the filling into the crust with a slotted spoon. (the extra liquid does not go into the pie!)
Cover the filling with the lattice or just cover the filling with the second pie crust and cut slits in the top to form steam vents. Trim the edges and crimp with a fork.
Brush the egg wash on top of the pie crust.
Place the pie on a large baking sheet and bake for 20 minutes.
Leaving the pie in the oven, turn the temperature down to 350 and bake for 30-35 minutes more.
If you would prefer, you can put a pie shield on the crust edges after the first twenty minutes or lightly cover them with strips of foil to prevent the crust from browning too quickly.
Allow the pie to cool for at least 3 hours before serving so it can set.
Serve with a scoop of vanilla ice cream!(optional)
Cover and store in the fridge for up to five days!

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If you aren’t growing your own rhubarb, the best place to get some is at Knutson Farms in Sumner, Washington! Sumner is actually the Rhubarb Pie Capitol of the World, so what better city to go buy some rhubarb in? Knutson Farms has been growing rhubarb for decades, and their beautiful, flavor-filled stalks are worth a trip to the farm. While you’re there, you can also stop by their flower shop for some lovely blooms and grab a latte from their coffee cart! I hope you can stop by and add some rhubarb to your spring dessert menu!