Description
Strawberry Rhubarb Pie is a classic dessert that perfectly balances sweet and tart flavors with a flaky, golden crust. This pie combines fresh rhubarb and strawberries sweetened with sugar and thickened with cornstarch, enhanced by a hint of cinnamon and baked to bubbly perfection. It’s an ideal treat for spring and summer, offering a delightful taste of the season.
Ingredients
Scale
Filling
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
Crust
- 1 pie crust (unbaked)
- 1 pie crust (for top)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to bake the pie to a golden crust and bubbling filling.
- Prepare the filling: In a large mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir thoroughly until the fruit is evenly coated with the sugar and cornstarch mixture, which helps thicken the filling during baking.
- Assemble the pie base: Pour the prepared fruit mixture evenly into one unbaked pie crust placed inside a pie pan, ensuring a balanced layer of filling.
- Add butter: Dot the top of the fruit filling with small pieces of butter, which will melt and add richness to the pie filling during baking.
- Cover with top crust: Place the second pie crust over the filling. Crimp the edges of both crusts together securely to seal the pie, preventing leaking of filling during baking.
- Vent the pie: Cut several slits into the top crust to create steam vents, allowing moisture to escape and prevent soggy crust.
- Bake the pie: Bake the pie in the preheated oven for 50 to 60 minutes. Check after 30 minutes and cover the edges of the crust with foil to prevent over-browning. Continue baking until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the pie from the oven and let it cool at room temperature for at least 2 hours. This resting time allows the filling to set properly for clean slices and a perfect texture.
Notes
- Cover the pie edges with foil halfway through to prevent the crust from burning.
- Let the pie cool completely before slicing to ensure the filling has set.
- Use fresh ripe strawberries and crisp rhubarb for the best flavor.
- Adjust sugar according to the tartness of your rhubarb or strawberries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
