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Strawberry Rhubarb Pie

A delightful blend of sweet strawberries and tart rhubarb encased in a flaky crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 pie crust 1 pie crust (homemade or store-bought) The base for all the delicious filling.
Filling
  • 2 cups 2 cups strawberries, hulled and sliced Provides the sweet flavor and juicy texture.
  • 2 cups 2 cups rhubarb, chopped Adds tartness and is low in calories.
  • 1 cup 1 cup sugar Sweetens the filling; consider using less for a lower-calorie version.
  • 1/4 cup 1/4 cup cornstarch Thickens the filling for the right consistency.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1/2 teaspoon 1/2 teaspoon cinnamon Adds warmth and a nostalgic touch.
  • 1 tablespoon 1 tablespoon lemon juice Brightens the flavors and balances the sweetness.
  • 1 egg 1 egg (for egg wash) Gives the top crust a beautiful, golden brown finish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to ensure it’s hot and ready for baking.
  2. Roll out the pie crust on a floured surface and fit it into a pie dish, ensuring a nice fit without any tears.
  3. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla, cinnamon, and lemon juice. Toss gently until the fruit is evenly coated and the mixture has a slight syrupy consistency.
  4. Pour the fruit filling into the prepared pie crust, spreading it evenly for a beautiful presentation.
  5. Place a second layer of pie crust over the filling, sealing the edges beautifully. Cut slits in the top for steam to escape, allowing the filling to bubble perfectly.
  6. Brush the top crust with the egg wash for a rich, golden color as it bakes.
Baking
  1. Bake for about 45-50 minutes until the crust is golden brown and the filling is bubbling. Keep an eye on it towards the end to prevent burning.
  2. Allow the pie to cool significantly before slicing to help the filling set, making for neater slices.

Notes

Serve warm or at room temperature, possibly with whipped cream or ice cream. Store uncovered for up to two days; cover and refrigerate for a week or freeze for up to three months.