Description
A classic American dessert, this Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries, all encased in a flaky double pie crust. Perfect for spring and summer gatherings, the pie is baked to golden perfection with a rich fruit filling that sets beautifully after cooling.
Ingredients
Scale
Filling
- 2 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
Crust & Topping
- 1 package (14 oz) refrigerated pie crusts or homemade double crust
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the Filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, ground cinnamon, vanilla extract, and lemon juice. Stir thoroughly to mix the ingredients evenly and set aside for 10 minutes to allow the juices to release, which helps create a flavorful filling.
- Assemble the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish, ensuring it covers the sides and base evenly to hold the filling securely.
- Add the Filling: Pour the prepared fruit mixture into the lined pie dish and dot the top with the diced unsalted butter for added richness and flavor.
- Top the Pie: Roll out the second crust and place it over the filling. You can cover the pie with a whole top crust and cut slits for venting or create a lattice pattern for a classic look. Trim any excess dough and crimp the edges to seal the pie properly and prevent leaks.
- Apply Egg Wash and Sugar: In a small bowl, beat the egg with a splash of water, then brush this egg wash evenly over the top crust. Sprinkle with coarse sugar if you want a sparkling, crunchy finish.
- Bake the Pie: Bake the pie at 400°F (200°C) for 20 minutes to set the crust, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The pie is done when the crust is golden brown and the filling is bubbly.
- Cool Before Serving: Allow the pie to cool completely on a wire rack. This cooling time, preferably at least 4 hours, enables the filling to thicken and set, making slicing cleaner and the pie more enjoyable.
Notes
- For a thicker filling, let the pie cool for at least 4 hours before slicing.
- If using frozen fruit, be sure to thaw and drain it well to avoid excess moisture in the filling.
- Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream for an indulgent touch.
