Description
A classic Strawberry Rhubarb Pie that balances the tartness of rhubarb with the natural sweetness of fresh strawberries. This homemade pie features a flaky double crust filled with a luscious fruit mixture thickened with cornstarch and flavored with cinnamon, lemon, and vanilla, perfect for a summer dessert.
Ingredients
Scale
Filling
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 400°F to get it ready for baking the pie.
- Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges to ensure a neat fit.
- Mix Filling: In a large bowl, gently toss together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Let the mixture sit for 10 minutes to allow the fruit juices to release, ensuring a juicy filling.
- Fill Pie: Pour the prepared fruit filling into the crust-lined pie dish. Dot the filling evenly with small pieces of unsalted butter to enrich the flavor and create a glossy finish.
- Top Crust: Roll out the second pie crust and place it over the filling. You can cover it completely with slits for steam to escape or create a lattice pattern. Trim, seal, and crimp the edges to secure the top crust.
- Egg Wash and Sugar: Brush the top crust with the beaten egg to promote browning, and sprinkle with coarse sugar if desired for extra crunch and sparkle.
- Bake Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for another 30 to 40 minutes, until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly, ensuring clean slices.
Notes
- If the pie crust edges brown too quickly, loosely cover them with aluminum foil to prevent burning.
- For best results, use fresh rhubarb and strawberries, but frozen fruit can be used if fully thawed and drained.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for a classic pairing.
