Description
A classic sweet and tangy pie made with fresh strawberries and rhubarb, encased in a flaky homemade crust. Perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 2 1/2 cups fresh rhubarb, chopped
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
- 1 double pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, cinnamon (if using), and lemon juice. Toss until well coated.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the fruit filling into the pie crust and dot with butter.
- Top with the second crust (whole or lattice), trim the edges, and crimp to seal.
- Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet and bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before serving to let the filling set.
Notes
- Use fresh rhubarb and strawberries for the best flavor.
- Let the pie cool completely to avoid a runny filling.
- Serve with vanilla ice cream or whipped cream for an extra treat.
- You can make the pie a day in advance and store it at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg