Ingredients
Scale
- 2 pie crusts (homemade or purchased)
- 2 cups granulated white sugar
- ⅓ cup cornstarch
- 1 teaspoon grated orange zest
- 3 cups ½-inch chopped rhubarb (fresh or frozen)
- 3 cups sliced strawberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1 tablespoon salted butter, cut into little pieces
- 1 large egg yolk, whisked with 1 tablespoon water
- 1 tablespoon granulated white sugar
Instructions
- Preheat the oven to 425℉ and line a 9-inch pie plate with one pie crust.
- In a large bowl, combine the sugar, cornstarch, and orange zest. Add in the rhubarb and strawberries, then drizzle with vanilla extract. Place the fruit mixture in the pie crust and dot with butter pieces.
- Cover with the second pie crust. Cut slits for steam to escape and seal the edges.
- Brush the top with egg wash and sprinkle with sugar.
- Optionally, cover the edges with a pie shield or foil to prevent over-browning.
- Serve warm, preferably with vanilla ice cream.
Notes
For a deeper flavor, try adding a pinch of cinnamon or nutmeg to the fruit mixture.
Ensure the fruit is evenly coated with the sugar and cornstarch for consistent sweetness throughout the pie.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.