From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Prepare pie crust as directed and chill the disks for a minimum of 30 minutes while you prepare the filling.
2
Preheat the oven to 400 degrees. Combine the rhubarb, strawberries, sugar, cornstarch, orange juice, and orange zest in a large bowl. Set aside.
3
Remove one of the pie dough disks from the refrigerator. Lightly flour a work surface and rolling pin and roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1" larger than the width of the pie pan. Be sure to dust the rolling pin and underneath the pie crust with flour every few rolls to prevent sticking. Gently roll the pie crust loosely around the rolling pin, then unroll over the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while you roll out the top crust.
4
Repeat the process to roll out the second pie dough disk. If you’d like to decorate the top pie crust with circles as I did here, use the bottom of a small cake decorating tip to cut the circles. Use the tip of a paring knife to ease the circles out of the bottom of the tip if they stick.
5
Pour the strawberry rhubarb filling into the bottom pie crust, then gently roll the top crust around the rolling pin and unroll it over the top of the filling. Trim the edges as needed, then crimp them decoratively.
6
Brush the egg wash evenly over the pie crust and crimped edges, then place some of the cutout circles on top of the pie and brush them with egg wash as well. If you did not cut out a circle pattern, simply cut about 3 slits into the center of the pie.
7
Bake at 400 degrees for 20 minutes or until golden brown, then place a pie shield over the edges and lower the oven temperature to 350 degrees and bake another 60-70 minutes, or until the pie is golden brown and juices are bubbling in the center. If the pie is browning too quickly, cover the top loosely with foil.
8
Cool on a wire rack for 3-4 hours to allow the juices to set. Serve warm with vanilla ice cream if desired and enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Pre-Macerate Your Strawberries 🍓Toss fresh strawberries with half the granulated sugar 30 minutes before assembly to draw out natural juices, concentrating flavor and reducing excess liquid in the filling.
- Blind Bake for Crispy Bottoms 🥧Partially blind bake your pie crust at 400°F for 8-10 minutes before filling to create a moisture barrier that prevents a soggy bottom crust despite the juicy fruit filling.
- Balance Rhubarb's Tartness 🍊Use fresh orange juice and zest not just for flavor, but to complement rhubarb's natural acidity while reducing the need for excessive sugar, creating better flavor complexity.
- Egg Wash Timing Trick 🥚Apply the egg yolk wash only in the final 5 minutes of baking to achieve a glossy golden crust without over-browning; do this after the pie has already set slightly.
- Cornstarch Ratio Precision ✨Use 2-3 tablespoons of cornstarch per pound of fruit and let the filling rest 15 minutes before pouring to allow starch to hydrate, ensuring proper thickening without a cloudy appearance.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Flavor the Moments
Check out more Flavor the Moments content!Browse Flavor the Moments recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.