Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweet freshness of strawberries, baked in a flaky double crust. Perfect for summer gatherings, this pie balances flavors with a luscious filling enhanced by lemon and vanilla, and a buttery crust that bakes to golden perfection.
Ingredients
Scale
Pie Crust
- 1 recipe for a double 9-inch pie crust (homemade or store-bought)
Filling
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 425°F (220°C). Roll out half of the pie crust and fit it carefully into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Mix Filling: In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir thoroughly and let the mixture sit for 10 minutes to allow the flavors to meld and the cornstarch to begin thickening the juices.
- Assemble Pie: Pour the fruit filling into the prepared pie crust and dot the top with small pieces of butter for richness.
- Top Crust: Roll out the second half of the pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape or create a lattice pattern if desired.
- Egg Wash and Sugar: Brush the top crust with the beaten egg wash to promote browning and sprinkle with coarse sugar if you want added texture and sweetness.
- Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven at 425°F for 15 minutes to set the crust, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40–45 minutes, or until the crust turns golden brown and the filling is bubbling. Cover the pie edges with foil if they brown too quickly.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set, making it easier to slice and serve.
Notes
- Use fresh rhubarb and ripe, firm strawberries for the best texture and flavor.
- If using frozen fruit, be sure to thaw and drain excess liquid thoroughly to prevent a soggy crust.
- Serve the pie warm or at room temperature with vanilla ice cream or whipped cream for a classic dessert experience.
