Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this classic Strawberry Rhubarb Pie. A buttery crust filled with a juicy, flavorful fruit mixture, this dessert is a true taste of summer.
Ingredients
Scale
For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 2 1/2 cups chopped rhubarb (fresh or thawed from frozen)
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Pie:
- 1 package (14 oz) refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Toss gently until coated.
- Assemble the Pie: Roll out one pie crust and fit into a 9-inch pie dish. Pour in the filling. Add the top crust and seal edges. Brush with egg wash and sprinkle with sugar.
- Bake: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30–40 minutes until golden.
- Cool and Serve: Cool pie completely before slicing.
Notes
- For a thicker filling, allow the pie to cool for several hours.
- You can freeze the unbaked pie for later—bake from frozen, adding 15–20 extra minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
