This pie is definitely quick and easy because it uses canned strawberry rhubarb pie filling. Anyone who has tried rhubarb is turned off by the thought of it being included in a pie but strawberry rhubarb is one of the most popular pies in many areas of the country.
Rhubarb is not everyone’s favorite fruit. That’s probably because rhubarb is classified as a vegetable. It is not a fruit. Rhubarb has a bold, tart, lemony taste. It’s the kind of sharpness that wakes up your palate. On its own, it is extremely sour, but when paired with sugar or naturally sweet fruits (like strawberries), it transforms into something bright, fragrant, and pretty dang good.
This recipe calls for canned strawberry rhubarb but if you’re looking to make one with fresh rhubarb we should provide the warning most people are shocked to learn. Rhubarb leave are TOXIC. Never eat the leaves, raw or cooked. Rhubarb leaves contain a high amount of oxalic acid and other compounds that can be harmful if eaten. The stalks have only small, safe amounts, but the leaves contain enough harmful compounds to cause problems if eaten.
What You’ll Need
Key Ingredients
- Canned strawberry rhubarb pie filling
- Refrigerated pie crusts
- Vanilla extract
- All-purpose flour
Utensils & Equipment
- Medium mixing bowl
- Spatula or spoon
- Set of measuring spoons
- 9-inch deep dish pie plate
- Wire cooling rack
- Sheet of aluminum foil
Quick & Easy Strawberry Rhubarb Pie Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans strawberry rhubarb pie filling
- 2 pie crusts
- 1/2 tsp vanilla
- 1 Tbsp flour
Instructions
Preheat Oven
- Preheat the oven to 425℉
- Place a sheet of aluminum foil on the bottom rack, underneath where you'll be placing the pie.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes as directed on the packaging.
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the strawberry rhubarb pie filling, vanilla, and flour.
- Mix well, making sure that the flour is well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust.
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and filling starts to bubble.
Cool Down
- Allow to cool on wire cooling rack for at least 2 hours.