Utah State Fair Grand Prize Winner Strawberry Rhubarb Pie
Indulge in a slice of award-winning perfection with this Utah State Fair Grand Prize Winner Strawberry Rhubarb Pie. Bursting with the sweet-tart harmony of juicy strawberries and tangy rhubarb, this classic dessert is elevated by a perfectly spiced filling featuring cinnamon, brown sugar, and a touch of vanilla. Encased in a golden, flaky homemade or store-bought crust, this pie is beautifully finished with an egg wash and optional coarse sugar for an irresistible crunch. The recipe’s foolproof technique ensures a bubbling, luscious filling and a show-stopping presentation, perfect for family gatherings, celebrations, or simply savoring a taste of summer. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a timeless treat that’s sure to impress.
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Recipe Information
Ingredients
- 3 cups Fresh strawberries
- 3 cups Fresh rhubarb (cut into 1/2-inch pieces)
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (cut into small pieces)
- 2 tablespoons All-purpose flour (for dusting)
- 2 9-inch rounds Homemade or store-bought pie crust
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips from the pie during baking.
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, salt, and ground cinnamon. Stir to coat the fruit evenly and let it sit for 10 minutes to draw out some of the juices.
Roll out one 9-inch pie crust on a lightly floured surface. Line a 9-inch pie dish with the crust, allowing the edges to hang slightly over the rim.
Pour the strawberry-rhubarb mixture into the pie crust, spreading it out evenly. Drizzle the vanilla extract over the filling and dot the top with the small pieces of butter.
Roll out the second pie crust and lay it over the filling. Seal the edges of the top and bottom crusts together by pinching them, then trim any excess dough. Crimp the edges as desired for decoration.
Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.
In a small bowl, beat the egg with the milk to create an egg wash. Brush the egg wash evenly over the top crust. If desired, sprinkle coarse sugar over the crust for added texture and sweetness.
Place the pie on the preheated baking sheet and bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the filling is bubbling and the crust is golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack. This will help the filling set and make it easier to slice.
Serve at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 601.5 g | 219% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 316.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 730 mg | 56% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2713 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
