Marian Burros' Strawberry Rhubarb Pie

Name: Marian Burros' Strawberry Rhubarb Pie
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 crust 9-inch unbaked pie; Egg white; 2 cups unpeeled, diced rhubarb stalks; 2 cups sliced strawberries; 3 1/2 tablespoons cornstarch; 1 1/4 to 2 cups sugar, depending on tartness of fruit; 1 teaspoon orange rind; 1 tablespoon butter

By Marian Burros

Updated June 26, 2024

Total Time: 1 hour 15 minutes
Rating: 4(82)
Comments: Read comments

Featured in: Now That Spring Is Here, Strawberries and Rhubarb

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Ingredients

Yield:8 servings

2crust 9-inch unbaked pie
Egg white
2cups unpeeled, diced rhubarb stalks
2cups sliced strawberries
3½tablespoons cornstarch
1¼ to 2cups sugar, depending on tartness of fruit
1teaspoon orange rind
1tablespoon butter

Ingredient Substitution Guide

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Preparation

Step 1
Brush pie crust with lightly beaten egg white.
Step 2
Combine all of remaining ingredients and let stand for 15 minutes.
Step 3
Place filling in unbaked pie crust. Cover with top crust. Trim crust so there is a one-quarter-inch overhang. Wet edges of lower crust and seal crusts together by pinching dough.
Step 4
Bake pie at 450 degrees for 15 to 20 minutes. After first 10 minutes, remove pie and cut vents in top crust.
Step 5
Reduce temperature to 350 degrees and continue baking pie for another 30 minutes, until golden brown and fruit is bubbling.
Step 6
Cool and serve, while still warm, if desired.

Ratings

4 out of 5

82 user ratings

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Comments

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Lyonhearted Mama3 years ago

I used about 3 c of rhubarb total and the fruit sat overnight in 3/4c sugar. It was really watery the next day so I added 2tbsp cornstarch. It turned out great with slight tartness that my family loves.

dana3 years ago

This is my go to recipe because it’s so simple. I use the best strawberries I can find (definitely fully ripe), and less sugar. As to it being wet or soggy: I always blast it at 450 for the full 20 minutes first (needed for the cornstarch to work) and let it sit in the fridge overnight or all day to firm up after it cools. No sogginess for me.

Chris Kowal4 years ago

This was a good base recipe, with a few tweaks. Only used 1 c of sugar & it was plenty. I used the advice of one reviewer & added 4.25 Tbsp of corn starch; that gelled it nicely. I added a squeeze of lemon juice, (maybe 1 tbsp), 1/4 tsp vanilla & some cinnamon just for fun. Used slightly more strawberries than rhubarb. Used a lattice top & Pillsbury pre-made crust (no judgement!) & that was fine. Pie was delicious, a nice mix of sweet and tart, all who had some wanted more!

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