Rhubarb Strawberry Pie
This Rhubarb Strawberry Pie with pink peppercorns is a delicious twist on a classic spring dessert! A sweet and tart filling made with fresh rhubarb and juicy strawberries is jazzed up with crushed pink peppercorns to give this pie a hint of floral and peppery notes. It’s made with simple ingredients and tastes like spring! Enjoy it with Pot Roast or Ramp Pasta for dessert topped with whipped cream or ice cream!Need help with the crust? Check out this Homemade Pie Crust Guide– it will help you achieve the perfect pie crust every time!
Servings: 8 slices or 1 (nine-inch) pie
Cost: $15
Equipment
- 1 9-inch pie dish
- 1 Rolling Pin
- 1 Medium-mixing bowl
- 1 chef knife
Ingredients
- 1 batch of double-pie crust store-bought or homemade + more flour for rolling out
- 1 pound rhubarb trimmed and cut into 1/4-inch pieces
- 1 pound strawberries trimmed and sliced
- 1/2 cup white granulated sugar
- 1/4 cup cornstarch
- Juice from 1/2 lemon
- 2 teaspoons pink peppercorns crushed
- 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste
- 1 large egg + 1 tablespoon water whisked (for egg wash)
Instructions
- Liberally flour your rolling pin and work surface. Roll out the first disk of dough and place it over your 9-inch pie dish. Press it onto the bottom of the pie dish and up the sides.
- In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon, pink peppercorns and vanilla. Toss until the fruit is thoroughly combined. Pour the filling into the pie crust and set aside.
- Roll out the second disk of dough. To make a lattice like I did, use a ravioli cutter to cut thin strips. Weave a lattice on the top and using the tines of a fork, seal up the edges. Using a pair of scissors, trim the sides of the pie and transfer it to the freezer to chill for 3 to 4 hours.
- When you’re ready to bake the pie, preheat your oven to 400 degrees F. Place the pie on a baking sheet and brush the pie crust with egg wash. Bake for 20 to 30 minutes and then turn the heat down to 350 degrees F. Bake for an additional 30 minutes, until evenly golden brown. At any time, if your pie gets too brown, you can create a tent using foil. I usually end up tenting the edges with foil—be careful, it’ll be hot! Allow the pie to cool for 2 to 3 hours so it can set. Slice it up and serve!
Notes
Tips and Tricks
- The freezer is you friend. If at any point your pie crust gets too warm while you are working with it, make sure to put it back into the freezer for 30 minutes so the butter can become cold again.
- Freeze the pie before baking. This might seem like a strange step but it really helps to achieve a flakier crust because the butter isn’t warm from being rolled out and it prevents the crust from shrinking in the oven.
- Use a ravioli cutter to cut thin strips of pie crust. It makes achieving thin slices super easy!
- Tent the crust with foil. If the edges of your pie are getting too brown too fast, use a piece of foil to cover/ tent the edges so they don’t burn. Be careful because the pie will be really hot!
- Pie Crust 101: If you need any help with making this pie crust check out my Homemade Pie Crust Guide, it goes over everything you need know!
Nutrition
Calories: 203kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 98mg | Potassium: 294mg | Fiber: 3g | Sugar: 16g | Vitamin A: 101IU | Vitamin C: 38mg | Calcium: 70mg | Iron: 1mg