Strawberry Rhubarb Pie with a Citrus Twist
This is a spring pie that sings—tart rhubarb, sweet strawberries, and a kiss of blood orange to brighten every bite. It balances sweetness and acidity with the right amount of jammy texture, all tucked inside a buttery pie crust.
Ingredients:
~28oz fresh rhubarb, chopped (a little under 32oz)
32oz fresh strawberries, hulled and halved or quartered
2 tbsp blood orange or regular orange juice
200g (1 cup) granulated sugar (adjust to taste depending on fruit)
50g (1/4 cup) brown sugar
45g (6 tbsp) cornstarch
1/2 tsp salt
Zest of 1 orange (or blood orange)
1 tsp vanilla extract
1 tbsp butter (to dot on top of filling before baking)
1 egg (for egg wash)
1 double-crust pie dough
Instructions:
Preheat the oven to 400°F (200°C).
Prepare filling: In a large bowl, toss the strawberries with sugar, brown sugar, cornstarch, salt, zest, vanilla, and orange juice. Let sit for 10–15 minutes while rolling out the dough.
add sliced rhubarb: Once the strawberries have released the natural juice add rhubard and mix.
Roll out crust: Roll one disk of pie dough and press into a 9-inch pie dish. Chill in the fridge while you prepare the top crust.
Fill and top: Pour the fruit mixture into the chilled crust and dot with butter. Roll out the second crust and either lattice or fully cover, crimping edges to seal.
Egg wash: Beat the egg with a splash of water and brush over the crust. Sprinkle with sugar if desired.
Bake: Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake for another 40–50 minutes, or until the filling is bubbling and the crust is golden brown.
Cool: Let the pie cool for at least 3 hours to allow the filling to set.
Serve slightly warm or at room temperature with whipped cream or vanilla ice cream. This pie is spring in a slice and the citrus twist makes it something special.
