Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries in a flaky, golden pie crust. Perfect for spring and summer, this pie features a luscious fruit filling enhanced with vanilla and a touch of butter for richness. Baked to perfection with a crisp lattice top or full crust, it’s a nostalgic dessert that’s both refreshing and comforting.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, sliced into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Pie Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
- Prepare Filling: In a large bowl, gently combine the quartered strawberries, sliced rhubarb, granulated sugar, all-purpose flour, and vanilla extract. Toss just enough to evenly coat the fruit ingredients, which will help thicken the filling as it bakes.
- Prepare Pie Crust: Roll out the pie crust on a floured surface to prevent sticking and carefully place it into your pie dish, ensuring it fits snugly without air pockets.
- Assemble Pie: Pour the prepared fruit filling into the pie crust, spreading it evenly. Dot the surface with small pieces of unsalted butter to add richness. Cover the filling with either a full top crust or a lattice crust for an attractive finish.
- Bake First Stage: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. This initial high heat helps set the crust and begin cooking the filling.
- Bake Second Stage: Reduce oven temperature to 350°F (175°C) and continue baking the pie for an additional 35-40 minutes until the crust turns golden brown and the filling bubbles lightly.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for at least one hour. Cooling helps the filling set properly, making the pie easier to slice and enhancing the flavor.
Notes
- Adjust sugar based on the sweetness of your strawberries and personal taste.
- Use fresh rhubarb for the best texture; frozen rhubarb may release too much water.
- A lattice crust allows steam to escape and creates a decorative top.
- Letting the pie cool completely is important for clean slices.
- You can add a tablespoon of lemon juice to the filling for extra tartness if desired.
