Ingredients
Equipment
Nutrition
Method
For the crust
- Lightly grease a 9” glass pie plate with butter, shortening, or homemade pan release. Prepare my pie crust recipe in steps 2 through 5.
- Preheat oven to 400°F (204°C).
Make the filling
- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract in a large bowl. Set filling aside as the oven preheats.3 cups sliced Rhubarb, 2 - 1/2 cups chopped Strawberries, 1/3 cup packed Light Brown Sugar, 1/3 cup Granulated Sugar, 1/4 cup Instant Modified Food Starch, 1/4 teaspoon Salt, 1 tablespoon Orange Juice, 1/2 teaspoon pure Vanilla Extract, 2 tablespoons unsalted Butter
To assemble the pie
- Allow the chilled pie dough to rest at room temperature for 10 to 15 minutes. Divide the dough in half and shape each half into a disc. Place one of the discs onto a sheet of plastic wrap (cover the other one with plastic wrap so it doesn’t dry out and keep it in the refrigerator until needed). Put another sheet of plastic wrap over the top of the first disc (step 8 in the crust instructions) and begin rolling from the center into a circular shape until the dough is about 1/8-inch thick and you have a circle about 12 inches in diameter.1 Homemade Pie Crust
- Remove the plastic wrap from the top and carefully invert the crust into the prepared pie plate. Then, remove the bottom plastic wrap piece. Press the pie dough lightly into the bottom and sides, then trim the extra dough hanging from the edges. Spoon the filling into the crust, leaving all the excess liquid in the bowl (you don’t want that liquid in the filling—it will make the pie too juicy, so discard it). Dot the pieces of butter on top of the filling.
The lattice top
- Remove the saved disc of chilled pie dough from the refrigerator. Roll between two sheets of plastic wrap (as above) until the dough is about 1/8-inch thick and you have a circle about 12 inches in diameter. Remove the plastic wrap from the top. Use a lattice roller cutter, running it over the pie dough to cuts slits in the dough. Carefully invert and center the top crust over the prepared pie plate, then remove the plastic wrap piece, enabling you to pull slightly on the dough as you arrange it over the pie to make an easy lattice pie crust. [1]
- Once the lattice is on top, press the outer edges of the top into the bottom pie crust to seal the two together. Use a small knife to trim off excess dough. Crimp the crust edges with a fork if desired. [2]
- Lightly brush the top of the pie crust with the milk to help it brown. Sprinkle the top with a bit of coarse sugar for a professional finish.1 tablespoon Milk, coarse Sugar for garnish
Bake
- Place the unbaked pie onto a large pizza pan or baking sheet (to catch any messy, juicy boilovers) and bake for 20 minutes at 400°F (204°C). With the pie still in the oven, reduce the temperature to 350°F (177°C) and continue baking for 30-35 minutes until the color of the crust is nicely golden-brown. You will also notice that the filling will bubble up slightly through the lattice or slits in the crust for venting the pie. [3]
Serving and storage
- Allow the pie to cool at room temperature for three hours before serving. Cooling allows the filling to thicken. Cover leftovers tightly and store in the refrigerator for up to five days.
Kitchen Notes
Footnotes:
[1] Alternatively, use a pastry wheel, sharp knife, or pizza cutter to cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave the top.
[2] If making a lattice top seems too fussy, cover the filling with the 12-inch pie dough circle after it’s rolled out. Cut slits in the top to form steam vents. Trim and crimp the edges. Alternatively, adding a crumble or streusel topping would also be great.
[3] After the first 20 minutes of baking time, if the top crust looks like it’s becoming too browned, place a pie crust shield (or aluminum foil) over the top or around the pie edges to prevent them from browning too quickly.
Easy crumble topping:
Combine 1/2 cup brown sugar and 1/2 cup gluten-free all-purpose flour in a small bowl. Using a fork, cut 2-3 tablespoons of cold diced butter into the flour mixture until crumbly. Sprinkle evenly across the top of your pie before baking.
Make Ahead & Freezing Instructions:
This a great pie to make one day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared beforehand and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. The prepared filling can also be frozen for up to 3 months and thawed overnight in the fridge before use.
Easy crumble topping:
Combine 1/2 cup brown sugar and 1/2 cup gluten-free all-purpose flour in a small bowl. Using a fork, cut 2-3 tablespoons of cold diced butter into the flour mixture until crumbly. Sprinkle evenly across the top of your pie before baking.
Make Ahead & Freezing Instructions:
This a great pie to make one day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared beforehand and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. The prepared filling can also be frozen for up to 3 months and thawed overnight in the fridge before use.Personal Notes
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