Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of fresh strawberries, baked inside a flaky double crust to create a perfect summer dessert. The filling is enhanced with cinnamon, vanilla, and a hint of lemon, offering a nostalgic flavor that is both vibrant and comforting.
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 and 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
- Prepare the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for an initial high-temperature bake that sets the crust.
- Make the Filling: In a large mixing bowl, gently combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt. Stir carefully to coat the fruit evenly without crushing it.
- Assemble the Pie Base: Roll out the bottom pie crust and fit it into a 9-inch pie plate, pressing gently to eliminate air pockets and ensure an even surface.
- Add the Filling and Butter: Pour the prepared fruit filling into the crust. Dot small pieces of unsalted butter evenly over the top of the filling to enrich the flavor and encourage a glossy finish.
- Top the Pie: Roll out the top crust and place it over the filling. You can choose to cover it fully or create a lattice pattern for a classic look. Trim excess dough and crimp the edges securely to seal the pie.
- Apply Egg Wash and Sugar: Brush the entire top crust with the egg wash made from beaten egg and water. Sprinkle granulated sugar over the crust for a slight crunch and shine when baked.
- Bake the Pie: Place the pie on a baking sheet to catch drips and bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with foil to prevent burning.
- Cool Completely: Remove the pie from the oven and let it cool fully on a wire rack. This step is crucial to allow the filling to set properly for clean, neat slices when serving.
Notes
- Use fresh, firm rhubarb and ripe strawberries for the best texture and flavor.
- Allow the pie to cool completely before slicing to ensure the filling sets and slices cleanly.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
