Description
This classic Strawberry Rhubarb Pie combines tart rhubarb with sweet strawberries in a perfectly baked double crust for a delightful summer dessert. The filling is thickened with cornstarch and flavored with vanilla and lemon juice, while the buttery crust is brushed with egg wash for a golden finish. Serve chilled or warm, ideally paired with whipped cream or vanilla ice cream.
Ingredients
Scale
Filling
- 3 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Crust
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Prepare the filling: In a large mixing bowl, gently toss together the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, salt, vanilla extract, and lemon juice until the fruit is fully coated. Set aside to allow the flavors to meld.
- Prepare the crust: Roll out the bottom pie crust and fit it evenly into a 9-inch pie dish, pressing gently to remove any air pockets.
- Fill the pie: Pour the fruit filling into the prepared bottom crust. Dot the filling with small pieces of butter to add richness and flavor.
- Add the top crust: Roll out the top crust and gently place it over the filling. You may leave it as a full crust with slits for steam to escape or create a lattice pattern. Trim excess dough and crimp the edges to seal the pie securely.
- Apply egg wash and sugar: Brush the top crust evenly with the beaten egg to enhance browning. Sprinkle with coarse sugar if desired for a sweet, crunchy finish.
- Bake at high temperature: Place the pie on a baking sheet to catch any drips and bake in a preheated oven at 400°F (200°C) for 20 minutes to set the crust initially.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbling, indicating the fruit is cooked through.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling is important to allow the filling to set firmly for clean slices when serving.
Notes
- If using frozen fruit, thaw and drain excess liquid before using to avoid a watery filling.
- For a less sweet version, reduce the sugar to 1 cup.
- Serve with whipped cream or vanilla ice cream to enhance the dessert experience.
