Recipes | Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
There’s nothing quite like the sweet-tart magic of strawberry rhubarb pie—perfectly balanced and utterly irresistible. This recipe is a timeless classic and can be made ahead for a special occasion or a cozy night in. Enjoy the delicious, vibrant flavors!
Ingredients
Servings
- 1 Pound Fresh Rhubarb, chopped into 1/2-inch pieces
- 1 Pound Fresh Strawberries, hulled and quartered
- 1 1/2 Cups Granulated Sugar
- 1/4 Cup Cornstarch
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Cold Butter, cut into small pieces
- 1 Packaged or Homemade Pie Crust
Instructions
Step 1
Preheat the oven to 425°F (220°C).Step 2
In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, cinnamon, and lemon juice. Toss gently to coat the fruit evenly.Step 3
Roll out one pie crust and fit it into a 9-inch pie pan. Trim any excess crust, leaving about an inch of overhang.Step 4
Pour the fruit mixture into the prepared pie crust. Dot the top with butter.Step 5
Roll out the second pie crust and place it over the filling. Trim, then crimp the edges to seal the pie. Use a knife to cut a few slits in the top crust to allow steam to escape.Step 6
Brush the top crust lightly with water or an egg wash (1 egg whisked with 1 tablespoon of water) for a golden finish.Step 7
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.Step 8
Let the pie cool for at least 2 hours before serving to allow the filling to set.Step 9
Serve with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy the perfect balance of sweet and tart in every bite!