Description
Indulge in the perfect balance of sweet strawberries and tangy rhubarb with this classic Strawberry Rhubarb Pie. A flaky crust envelops a luscious fruit filling, creating a dessert that’s sure to please any crowd.
Ingredients
Scale
For the Filling:
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- â…› teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
For Assembly:
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 double pie crust (homemade or store-bought)
- Granulated sugar for sprinkling
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, mix together strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt.
- Assemble the Pie: Roll out the bottom crust and place it in a pie plate. Fill with the fruit mixture, dot with butter, add the top crust, seal, and crimp the edges.
- Bake the Pie: Brush the top crust with egg wash, sprinkle with sugar, and bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for 35–40 minutes until golden and bubbly.
- Cool and Serve: Let the pie cool completely before slicing and serving.
Notes
- For best results, use fresh, firm rhubarb and ripe strawberries.
- Allow the pie to cool fully before slicing for clean cuts.
- Pair with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
