Strawberry + rhubarb = one classic, nostalgic flavor, that’s the perfect finish to any summer dinner. Strawberries bring a warm sweetness and rhubarb balances perfectly with a tart, sour taste that keeps this pie from being overly saccharine. Enjoy it alone or with a dollop of vanilla ice cream.
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PREP TIME30 min
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 min
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SERVES12
Ingredients
- 2 ½ cups rhubarb, chopped ½ inch
- 2 ½ cups strawberries, chopped ½ inch
- ½ cup brown sugar
- ½ cup granulated sugar, plus more for sprinkling
- ¼ cup cornstarch
- 1 tsp. lemon juice
- ½ tsp. salt
- ½ tsp. vanilla extract
- ½ tsp. ground cinnamon
- 2 tbsp. butter, cut into small cubes
- 1 large egg, beaten with 1 tbsp. milk (for wash)
- 1 package 9” frozen pie crust, thawed
Instructions
- Prepare your grill for indirect grilling at 400 degrees with the lid closed.
- Mix rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, lemon juice, vanilla, salt, and ground cinnamon together to make the filling.
- On a floured surface, roll out one piece of pie crust. Carefully place crust onto a 9” grill-safe pie pan, pressing it flat against bottom and sides.
- Spoon the filling into the pie dish, leaving all extra liquid in the bowl – excess liquid will make your pie soggy. Top with pieces of cut butter.
- Roll out the second piece of pie crust. Carefully place crust over the filling, crimping around the edges using your fingers or a fork. Cut a few slits in the top crust with a sharp knife for ventilation.
- Brush the top crust with the egg wash and sprinkle with sugar.
- Place pie pan over unlit burner. Grill 20 minutes; reduce heat to 350 and grill 40 more minutes, or until the crust is golden brown and filing bubbling.
- Remove from grill, cool and enjoy.
If you loved our Strawberry Rhubarb Pie Recipe, check out our Grilled Peach Pie Recipe for another delicious seasonal favorite.