Description
Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this classic Strawberry Rhubarb Pie. This delicious dessert features a flaky crust filled with a vibrant mixture of fruits, creating a delightful harmony of flavors that is sure to impress your guests.
Ingredients
Scale
For the Filling:
- 2½ cups chopped fresh rhubarb
- 2½ cups sliced fresh strawberries
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 teaspoon lemon juice
- 2 tablespoons unsalted butter (cut into small pieces)
For the Crust and Topping:
- 1 double pie crust (homemade or store-bought)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, cinnamon, salt, and lemon juice. Let sit for 10–15 minutes.
- Assemble the Pie: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the filling in, dot with butter, add the top crust, and seal the edges.
- Bake the Pie: Brush the top crust with beaten egg, sprinkle with coarse sugar if desired, and bake for 20 minutes at 400°F (200°C). Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes.
- Cool and Serve: Allow the pie to cool for 2–3 hours before slicing.
Notes
- If using frozen fruit, thaw and drain excess liquid before using.
- For a sweeter pie, increase the sugar by ¼ cup.
- Serve with whipped cream or vanilla ice cream for a classic touch.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
