Strawberry rubarb pie

marla fortier

Posted on April 24 2021

Strawberry rubarb pie


We must have a pie. Stress cannot exist in the presence of a pie. - David Mamet

Strawberry and Rhubarb pie 



1 Tbsp                                   water

1 Tbsp                                   corn starch

2 cups                                   Rhubarb

2 cups                                   Strawberries

1 cup                                     white sugar

½ cup                                    brown sugar

¼ cup                                    butter

1 Tsp                                     Lemon juice

1/2 Tsp                                 cinnamon

One                                       egg white

Two                                       Pie shells

1 Tsp                                     Vanilla extract


  1. Finely chop the Rhubarb and strawberries and put them in a bowl.  Add the white sugar, 1 Tsp of Vanilla extract, Lemon juice and cinnamon.  Add the 1 Tbsp of water with the 1 Tbsp corn starch and mix and then add it to the mixture.  Mix this thoroughly and let sit for 30 minutes.  (  II like to drain a little bit of the fluid off of the mixture after and also add more corn starch to thicken the mixture ). 
  2. In a pot, add the butter, brown sugar, and the vanilla extract.  Bring the mixture to a boil and let it sit. 
  3. Add the caramel mixture to the pie mixture.
  4. Put one pie crust in a pie bowl and then add the mixture in.  You can top it with the other pie crust or make a design.
  5. Mix a little bit of water to the egg white and brush it to the top crust.  Then sprinkle a little bit of sugar on top.
  6. Preheat the oven to 425F, Put Tin Foil to cover the pie and bake for 15 minutes.
  7. Set oven for 350F, remove the Tin Foil and bake for 30-35 minutes.  (Bake to desired browning of the crust)


Bon Appetite.

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