Description

Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Pie. This classic dessert features a flaky crust filled with a luscious fruit mixture, creating a symphony of flavors in every bite.

Ingredients

Filling:

2½ cups fresh rhubarb, chopped
2½ cups fresh strawberries, hulled and sliced
1¼ cups granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces

Crust:

1 double pie crust, homemade or store-bought
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare filling: In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, cinnamon, salt, and lemon juice. Toss to coat.
Assemble pie: Roll out one pie crust and line a 9-inch pie dish. Pour in the fruit filling and dot with butter. Top with second crust, vent, trim, and crimp edges.
Finish pie: Brush crust with egg wash, sprinkle with coarse sugar. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for 35–40 minutes until golden.
Cool and serve: Allow pie to cool completely before slicing.

Notes

For a thicker filling, let the fruit mixture sit for 15 minutes before adding to the crust and discard any excess liquid.
This pie pairs wonderfully with a scoop of vanilla ice cream.