Strawberry Rhubarb Pie
A delightful dessert that perfectly balances the sweetness of strawberries with the tangy flavor of rhubarb, ideal for any occasion.
Ingredients
For the Pie Filling
- 2 cups strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 1 cup sugar Can be adjusted for sweetness
- ¼ cup all-purpose flour Can be substituted with gluten-free flour
- 1 tablespoon lemon juice Brightens flavors; optional
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon Optional but enhances flavor
- ¼ teaspoon salt
For the Pie Crust
- 1 pie crust homemade or store-bought For a savory pie, may substitute with a ginger snap crust
- 1 egg for egg wash Can be replaced with a vegan option
- 1 tablespoon butter, cut into small pieces Adds richness to the filling
Instructions
Preparation
- Wash and prep your strawberries and rhubarb by hulling and halving the strawberries and chopping the rhubarb into small pieces.
- Combine strawberries, rhubarb, sugar, flour, lemon juice, vanilla extract, cinnamon, and salt in a large bowl. Mix thoroughly and let it sit for about 10 minutes.
Assembly
- Roll out your pie crust on a floured surface to about 1/8-inch thick, and transfer it into a pie pan.
- Pour the fruit mixture into the crust, including all the juices from the bowl.
- Dot the filling with small pieces of butter.
- If desired, roll out another crust for the top or create a lattice top, sealing edges as necessary.
Baking
- Beat the egg and brush it over the top crust to create a golden sheen.
- Bake in a preheated oven at 425°F (220°C) for 45-50 minutes until the crust is golden brown and filling is bubbly.
Cooling
- Let the pie cool on a wire rack after baking to allow the filling to set properly.
Notes
Serve warm with vanilla ice cream or whipped cream. Store covered at room temperature for up to 2 days or in the refrigerator for up to a week. Can be frozen for longer storage.