Description
This classic Strawberry Rhubarb Pie features a delightful balance of sweet strawberries and tangy rhubarb, enclosed in a flaky double crust. Sweetened with a combination of granulated and brown sugars, thickened with cornstarch, and accented by cinnamon and vanilla, it’s a perfect summer dessert that’s best served cooled with a scoop of vanilla ice cream or whipped cream.
Ingredients
Scale
Fruit Filling
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- â…› teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Pie Crust & Finishing
- 1 double pie crust (homemade or store-bought)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Granulated sugar for sprinkling
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling: In a large mixing bowl, gently combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until all the fruit is evenly coated.
- Prepare the crust: Roll out the bottom pie crust and fit it carefully into a 9-inch pie plate, ensuring it lays flat without air pockets.
- Assemble the pie: Pour the fruit filling into the prepared crust and scatter small pieces of unsalted butter evenly over the filling for richness.
- Add the top crust: Roll out the top crust and cover the pie either fully or with a lattice design. Trim any excess dough and crimp the edges to seal the pie securely.
- Apply egg wash and sugar: Brush the top crust with the egg wash mixture, then sprinkle granulated sugar on top for a beautiful glaze and crunch.
- Bake the pie: Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Protect crust edges if needed: If the edges brown too quickly, cover them with foil to prevent burning while the filling finishes baking.
- Cool before serving: Allow the pie to cool completely on a wire rack. This step helps the filling to set, ensuring clean slices when serving.
Notes
- Use fresh, firm rhubarb and ripe strawberries for the best texture and flavor balance.
- Allow the pie to cool fully before slicing to ensure the filling is properly set for neat slices.
- Serve the pie with whipped cream or vanilla ice cream for an extra special treat.
