Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Pie. A classic dessert that embodies the flavors of spring, this pie is sure to impress your family and friends.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
- 1 package (14 oz) refrigerated pie crusts (or homemade double crust)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
For the Filling:
For the Crust:
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla, and lemon juice. Let sit for 10 minutes.
- Assemble the Pie: Roll out one pie crust and place it in a 9-inch pie dish. Add the fruit mixture and dot with butter. Top with the second crust, vented or as a lattice. Seal the edges.
- Brush with Egg Wash: Beat the egg with water and brush it over the crust. Sprinkle with coarse sugar if desired.
- Bake: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30–35 minutes until golden.
- Cool and Serve: Cool the pie completely before slicing to allow the filling to set.
Notes
- For a thicker filling, allow the pie to cool for at least 4 hours.
- Use thawed and drained frozen fruit to prevent excess moisture.
- Serve with vanilla ice cream or whipped cream.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
