Ingredients
Equipment
Method
Prepare the Pie Crust
- Begin by preparing your homemade pie crust recipe through step 5, ensuring you use very cold ingredients like butter and ice water for a flaky, tender result.
Make the Enhanced Filling
- In a large mixing bowl, combine the sliced rhubarb, chopped strawberries, light brown sugar, granulated sugar, cornstarch, and salt. Add a hint of fresh grated ginger to the orange juice before stirring it into the fruit mixture, along with the vanilla extract. Incorporate a small amount of pectin powder (or chia seeds if preferred) into the fruit mixture with the sugars. Let this fruit mixture macerate for 30-60 minutes to draw out excess moisture and begin thickening.
- Once macerated, carefully drain the released liquid from the fruit into a small saucepan. Reduce this liquid on the stovetop with a touch of extra orange zest until it becomes a concentrated, syrupy reduction. Once cooled slightly, fold this rich, thickened syrup back into the fruit. Set the fruit filling aside.
Preheat Oven
- Preheat your oven to 400°F (204°C).
Assemble the Pie
- On a lightly floured work surface, roll out one of your chilled pie dough discs to about a 12-inch diameter. Carefully place the dough into a 9-inch pie dish, tucking it in smoothly to avoid air pockets. Spoon the prepared fruit filling into the crust, discarding any residual excess liquid. Dot the top of the filling with small pieces of cold unsalted butter.
Create the Top Crust
- Roll out the second disc of chilled pie dough into a 12-inch diameter circle. Create a classic lattice top by cutting strips 1/2- to 1-inch wide and weaving them, or simply place a solid dough circle on top, cutting several slits for steam vents. Press the edges of the top crust firmly into the bottom pie crust edges to seal, trim excess dough, and crimp for a decorative finish.
Egg Wash & Garnish
- Lightly brush the top crust with the egg and milk mixture for a golden brown color. If desired, sprinkle with a little coarse sugar for sparkle and crunch.
Bake the Pie
- Place the pie onto a large baking sheet. Bake for 20 minutes at 400°F (204°C). After 20 minutes, reduce the temperature to 350°F (177°C) and continue baking for an additional 30-35 minutes, placing a pie crust shield on the edges to prevent over-browning. The pie is done when the fruit filling’s juices are actively bubbling thickly around the edges and the crust is golden brown.
Cool Completely
- Allow the pie to cool for 3 full hours at room temperature before slicing. This critical cooling time allows the pectin, cornstarch, and fruit juices to properly thicken and set, preventing a runny slice.
Nutrition
Notes
For best results, always use very cold ingredients for the crust and don't rush chilling the dough. Macerating the fruit and reducing its liquid is key for intense flavor and a firm filling. Store baked pie loosely covered at room temperature for up to 1 day, or refrigerate up to 5 days. It can also be frozen for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.