Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries to create a beautifully balanced spring dessert. Featuring a flaky double crust and a luscious fruit filling thickened with cornstarch and infused with cinnamon and vanilla, this pie is perfect for family gatherings or special occasions. Serve it chilled or with a scoop of vanilla ice cream for an irresistible treat.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
Pie Crust and Topping
- 1 package (14 oz) refrigerated pie crusts or homemade double crust
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, ground cinnamon, vanilla extract, and lemon juice. Stir well to mix all ingredients evenly. Let this mixture sit for 10 minutes so the fruit releases its juices, enhancing the flavor and consistency of the filling.
- Assemble Pie Base: Roll out one pie crust and fit it into a 9-inch pie dish, making sure it covers the bottom and sides evenly.
- Add Filling and Butter: Pour the prepared fruit mixture into the pie crust. Distribute the diced unsalted butter evenly over the filling to add richness and a glossy finish.
- Top Crust: Roll out the second pie crust. Place it over the filling either as a whole crust with slits cut for steam vents or arrange as a lattice top for a decorative effect. Trim any excess dough and crimp the edges to seal the pie completely.
- Apply Egg Wash: Beat the egg with a splash of water in a small bowl. Brush this mixture over the top crust to promote browning and add a shiny finish. Sprinkle with coarse sugar if desired for added texture and sweetness.
- Bake Pie: Place the pie in the oven and bake at 400°F for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the crust is golden brown and the fruit filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Allowing it to cool for at least 4 hours ensures the filling sets well for clean slices. Serve chilled or with vanilla ice cream or whipped cream for an extra indulgence.
Notes
- For a thicker filling, allow the pie to cool for at least 4 hours before slicing.
- You can use frozen strawberries and rhubarb; just make sure to thaw and drain them well to prevent excess moisture that could make the pie soggy.
- Serving the pie with vanilla ice cream or whipped cream enhances the dessert experience.
