Strawberry Rhubarb Pie with Lemon Rhubarb Glaze

Processed with VSCO with c1 presetThis recipe is an absolute quintessential must-have on your summer baking list, but with a twist. The sour lemony glaze on top mixed with the tart rhubarb makes for a perfect finish and completes an otherwise perfect dessert.


For the Crust:

1 Cup all purpose flour

1 Cup cake flour (to make this, if you do not have cake flour on hand, combine 1 cup of flour with 2 tablespoons of cornstarch, removing two tablespoons of the flour and replacing with the cornstarch)

3 Tablespoons powdered sugar

1/4 Cup salted butter

1/2 Cup Crisco

1 Egg

2 Tablespoons of white vinegar

1/4 Cup of ice water


For the Filling:

2 1/2 Cups strawberries

2 1/2 Cups rhubarb

1 1/2 Cup sugar

2 Tablespoons cornstarch

1 Tablespoon all purpose flour

1 WHOLE large lemon zest

1 WHOLE large lemon juice

1 Teaspoon ground cinnamon

1 Teaspoon nutmeg

1 Teaspoon vanilla bourbon extract (Trader Joe’s)

1 Egg White


Directions for Crust:

Since I am a firm believer that your hands are your best kitchen tools, I went ahead and used my hands to combine the Crisco, salted butter, flour, cake flour and powdered sugar. Next, whisk the entire egg, vinegar and water together in a separate vessel and pour over the combined flour and butter mixture. Gently knead these ingredients together until just combined and then dust with flour, cover, and leave in fridge while you start on the filling.

Directions for Filling:

Once the crust is put away in the fridge, pre-heat the oven to 425 degrees. Next, for the filling, I was ecstatic to be able to use fresh locally picked strawberries and rhubarb from my local farmer’s market in Madison. Combine all of the freshly chopped strawberries and rhubarb pieces into a larger bowl and pour the sugar in, along with the lemon, lemon zest, spices, vanilla, cornstarch and flour. Stir these ingredients together and let macerate until everything is combined. By this time, the crust ingredients should be sufficiently chilled and ready to divide into two. Roll the first ball of dough, using flour as needed, for the bottom of the pie. Fill with the fruit mixture and top with the second half of rolled dough to create the top of the pie. Seal the edges and poke holes in the top crust. Seal the rims of the pie with tinfoil and bake the pie at 425 degrees for 15 minutes. Reduce the heat to 375 and cook for another 40. Remove from oven, let cool for an hour, and enjoy!



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