Description
Strawberry Rhubarb Pie brings together sweet berries and tart rhubarb in a buttery, flaky crust that sings of summer afternoons. Your fork will glide through layers of juicy fruit and golden pastry, creating a delightful dessert that feels like a warm embrace from grandma’s kitchen.
Ingredients
Scale
Primary Ingredients:
- 2 cups chopped rhubarb
- 2 cups sliced fresh strawberries
- 1 double pie crust
Supporting Ingredients:
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 egg
- ¼ teaspoon salt
Finishing Ingredients:
- 1 tablespoon coarse sugar
Instructions
- Heat your oven to 400°F. Grab a large mixing bowl for fruit preparation.
- Chop 2 cups of rhubarb into ½-inch pieces. Slice 2 cups of fresh strawberries and add them to the bowl.
- Mix 1 ¼ cups granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt, and 1 tablespoon lemon juice into the fruit. Gently toss until fruits are evenly coated.
- Roll out your bottom pie crust and drape it into a 9-inch pie dish. Spread the fruit mixture across the crust, ensuring even distribution.
- Dot the fruit filling with 1 tablespoon diced unsalted butter, scattering small pieces across the surface.
- Place the second pie crust on top of the filling. Pinch and crimp the edges to seal completely. Cut 4-5 small slits in the top crust to allow steam to escape.
- Brush the entire top crust with 1 beaten egg. Sprinkle 1 tablespoon coarse sugar over the surface if desired.
- Bake at 400°F for 20 minutes. Reduce temperature to 350°F and continue baking for 30-35 minutes until the crust turns golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving.
Notes
- Rhubarb can be tart, so adjust sugar to taste, keeping a balance that highlights both fruit flavors.
- Frozen fruit works well when fresh isn’t available, but thaw and drain excess liquid before mixing.
- For a gluten-free version, swap traditional pie crust with a nut-based or gluten-free pastry crust.
- Letting the pie rest allows filling to set, preventing runny slices and helping clean, beautiful cuts.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 30 g
- Sodium: 112 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 27 mg