Strawberry Rhubarb Pie
A delightful strawberry rhubarb pie that captures the spirit of summer with its sweet and tart filling enveloped in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pie crust
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 to 1.5 cups sugar (to taste)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, divided into small pieces
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C) to get it nice and hot, ensuring a beautifully golden crust.
- Combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Mix well until the fruit is evenly coated.
- Pour the fruit mixture into the prepared pie crust and dot with small pieces of butter.
- Cover with a second layer of pie crust or create a lattice top. Seal the edges firmly.
- Brush the top with beaten egg for a shiny finish.
- Cut slits in the top crust to let steam escape.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes.
- Allow the pie to cool before serving.
Notes
To prevent a soggy bottom crust, brush it with melted butter before adding the filling. Adjust the sugar based on the sweetness of the strawberries used.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 80mg
Find it online: https://delishrecipezbylucy.com/strawberry-rhubarb-pie-2/