Description
A classic Strawberry Rhubarb Pie that beautifully balances the sweet and tart flavors of fresh strawberries and rhubarb, perfect for summer gatherings.
Ingredients
Scale
- 3 cups fresh rhubarb, sliced into 1/4-inch pieces
- 3 cups fresh strawberries, quartered
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 recipe homemade pie crust or 2 unbaked store-bought pie crusts
- 3 tablespoons unsalted butter, cold and diced
- 1 large egg, at room temperature, beaten
- 1 tablespoon turbinado sugar (optional for topping)
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C).
- Cook the Fruit: In a medium saucepan over medium heat, combine 1 cup of sliced rhubarb with 1 cup of quartered strawberries. Cook until mixture resembles a jam-like consistency—about 5 minutes.
- Combine Ingredients: Remove from heat, let cool slightly, then add the remaining uncooked rhubarb, strawberries, granulated sugar, and cornstarch.
- Prepare the Pie Crust: Roll out your first pie crust into a 12-inch circle and place it into a 9-inch pie pan.
- Fill the Crust: Pour the berry filling into the prepared crust and dot with cold butter.
- Top with Crust: Roll out the second pie crust into a 12-inch circle and drape it over the filling. Seal the edges.
- Brush with Egg: Brush the top crust with the beaten egg and sprinkle turbinado sugar if desired.
- Vent & Bake: Cut slits in the top crust and bake for 60-65 minutes until filling bubbles and crust is golden.
- Cool and Serve: Allow pie to cool completely before serving.
Notes
For best results, use fresh ingredients and avoid overworking the pie dough.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg