Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries, creating a perfectly balanced summer dessert. Encased in a golden, flaky double crust and finished with a touch of cinnamon and vanilla, this pie is best served cooled and pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
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
Crust & Topping
- 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 get it ready for baking the pie.
- Prepare the filling: In a large mixing bowl, gently combine the strawberries, rhubarb, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until everything is evenly coated and the mixture is well blended.
- Assemble the bottom crust: Roll out the bottom pie crust and place it carefully into a 9-inch pie plate, ensuring it fits snugly.
- Add the fruit filling: Pour the prepared strawberry and rhubarb mixture into the crust, then dot the filling evenly with small pieces of unsalted butter to add richness.
- Top crust placement: Roll out the top pie crust and cover the filling, either as a solid sheet or in a lattice pattern. Trim any excess dough from the edges and crimp to seal the pie well.
- Apply egg wash and sugar: Brush the top crust with the beaten egg wash to encourage a golden finish, then sprinkle a little granulated sugar over the surface for added sparkle and sweetness.
- Bake the pie: Place the pie on a baking sheet and bake at 400°F for 20 minutes. Then lower the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through.
- Protect the crust edges: If the pie crust edges start to brown too quickly, cover them loosely with foil to prevent burning while the rest finishes baking.
- Cool before serving: Allow the pie to cool completely on a wire rack; this cooling step lets the filling set properly and makes for cleaner slices when served.
Notes
- For best results, select fresh, firm rhubarb stalks and ripe, juicy strawberries to achieve the ideal texture and flavor.
- Allow the pie to cool fully before slicing to ensure the filling is set and slices hold their shape.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
