Description

Strawberry-rhubarb pie is a beloved sweet-tart dessert that perfectly balances juicy strawberries and tangy rhubarb inside a flaky, buttery crust. This classic pie is ideal for spring and summer when both fruits are in season.

Ingredients

Units Scale

1 double pie crust (store-bought or homemade)
3 cups fresh strawberries, hulled and halved
3 cups fresh rhubarb, chopped into 1/2-inch pieces
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
1 tbsp butter, cut into small pieces
1 egg (for egg wash)
1 tbsp coarse sugar (optional, for topping)

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Instructions

Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt until well combined.
Roll out the bottom crust and fit it into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang.
Pour the fruit filling into the crust and dot with butter pieces.
Roll out the top crust and place over the filling. Trim, fold, and crimp the edges. Cut vents or create a lattice top.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for an additional 35–45 minutes, until crust is golden and filling is bubbly.
Let cool completely before slicing to allow filling to set.

Notes

For best results, use fresh rhubarb and strawberries at peak ripeness.
Allow pie to cool for at least 3 hours for clean slices.
Serve with vanilla ice cream or whipped cream for an extra treat.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 220mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg