This post may contain affiliate links. Please read my disclosure for more information.
It’s the start of pie season friends! Ok, every day is pie season in my house, but now that the garden’s very first crops like fresh berries, herbs and rhubarb are starting to popping up, it’s
Nothing says spring and early summer like strawberries and rhubarb! The sweetness of the strawberries, combined with the tang of rhubarb gets me excited about what my garden will bring us this spring and summer. The slight and surprising flavor of the basil and balsamic send this pie to the next level – this pie is sure to be a hit with everyone!
THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE FOR MORE INFORMATION.
This pie has become my new favorite – I’m not sure what I’ll make when rhubarb goes out of season!
PrintStrawberry Rhubarb Basil Balsamic Pie
The sweetness of the strawberries, combined with the tang of rhubarb and the slight and surprising flavor of the basil and balsamic send this pie to the next level – this pie is sure to be a hit with everyone!
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 1 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 Pie Crust Recipe
- 3 cup sliced strawberries (I usually cut into quarters)
- 3 cup rhubarb (about ½ inch pieces)
- 2 tablespoons chopped basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
- ¼ cup packed brown sugar
- ¼ granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2 tablespoons butter cut into small pieces
- egg for egg wash - optional
- sparkling sugar - optional
Instructions
- Preheat oven to 400°F.
- Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
- Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.
- Fold the edges under and crimp with your fingers or a fork.
- Put the pie plate in the freezer while you make the pie filling.
- For the filling: In a medium bowl, toss together sliced strawberries, rhubarb, basil, balsamic vinegar, vanilla extract, brown sugar, granulated sugar, cornstarch and kosher salt. Gently toss to coat the fruit evenly. Set aside.
- Roll out the 2nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.
- Take the pie plate out of the freezer and carefully spoon the pie filling into the pie plate.
- Dot the pieces of butter on top of the filling.
- Next, take the 2nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.
- Place pie onto a cookie sheet for baking and place in the oven.
- Bake at 400°F for 20 minutes and then reduce temperature to 350°F for an additional 25-30 minutes, until the crust is golden brown and the filling bubbles.
- Place on cooling rack and allow pie to cool for at least 3 hours before serving.
Keywords: Strawberry Rhubarb Basil Balsamic Pie
Dick Cook says
Have made this pie 3 different times love it . Always a big hit.
homesweetfarmhome says
I love hearing that Dick! Thank you! It's one of my favorite pies!
Nate says
Quite possibly my favorite pie ever. Made for a family get together and it was a hit. Will be making again for sure.
★★★★★