Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this classic Strawberry Rhubarb Pie recipe. A buttery, flaky crust holds a luscious filling that’s sure to delight your taste buds. Serve it warm with a scoop of vanilla ice cream for a truly delectable dessert experience.
Ingredients
Scale
Filling:
- 3 cups fresh rhubarb (sliced into ½-inch pieces)
- 3 cups fresh strawberries (hulled and halved)
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter (cut into small pieces)
Crust and Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
- 1 double pie crust (homemade or store-bought)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the crust: Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough.
- Make the filling: In a large bowl, gently toss together rhubarb, strawberries, sugars, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Let sit for 10 minutes.
- Fill the pie: Pour the filling into the crust and dot with butter.
- Top the pie: Add the top crust, seal, crimp edges, brush with egg wash, and sprinkle with coarse sugar.
- Bake: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30–40 minutes until golden and bubbly.
- Cool: Cool for 3–4 hours before slicing.
Notes
- If the crust edges brown too quickly, cover with foil.
- Best with fresh fruit, but thawed and drained frozen fruit can be used.
- Serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 29 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
