Description
A classic Strawberry Rhubarb Pie with a flaky golden crust and a perfectly balanced sweet-tart filling made from fresh strawberries and rhubarb. This comforting homemade dessert is ideal for spring and summer gatherings and tastes delicious served warm with vanilla ice cream.
Ingredients
- 2 1/2 cups fresh rhubarb, chopped into small pieces
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 package double pie crusts or homemade pie dough for a 9-inch pie
- 1 egg, beaten for egg wash
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chopped rhubarb and sliced strawberries into a large mixing bowl.
- Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix gently until the fruit is evenly coated.
- Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
- Pour the strawberry rhubarb filling into the crust and spread evenly. Scatter the butter pieces across the top.
- Place the second crust over the filling. Create a lattice top or use a full crust with slits. Crimp the edges to seal.
- Brush the top crust with beaten egg and sprinkle coarse sugar on top if desired.
- Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before slicing so the filling can fully set.
Notes
- Serve warm with vanilla ice cream for the best flavor.
- Frozen strawberries and rhubarb can be used if thawed and drained first.
- Allowing the pie to cool completely helps prevent a runny filling.
- Add a pinch of cinnamon or orange zest for extra flavor variation.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The baked pie can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
