Description
Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Pie recipe. A classic summer dessert that is sure to impress your family and friends!
Ingredients
Scale
Crust:
- 1 package (14 oz) refrigerated pie crusts (or homemade)
Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cut into small pieces
Egg Wash and Topping:
- 1 large egg, beaten with 1 tablespoon water for egg wash
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Trim excess edges.
- Make Filling: In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla, and cinnamon. Stir well.
- Fill Pie: Pour filling into the crust and dot with butter. Add the top crust or create a lattice pattern with strips.
- Seal and Bake: Trim and crimp edges, brush top with egg wash, sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce to 375°F and bake 35-40 minutes more.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing.
Notes
- For a thicker filling, let the fruit mixture rest for 15 minutes before adding it to the crust to release juices.
- This pie pairs perfectly with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
