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Strawberry Rhubarb Pie

A delightful dessert that combines the sweet taste of strawberries with the tartness of rhubarb, enclosed in a flaky crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup sugar Adjust sweetness based on rhubarb tartness.
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pie crust store-bought or homemade
  • 1 tablespoon butter, cut into small pieces For dotting the filling.
  • 1 egg for egg wash (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract until well combined.
  3. Pour the filling into the pie crust, ensuring it is evenly distributed, and dot the top with pieces of butter.
  4. If you have a second pie crust or wish to create a lattice pattern, cover the filling with it, cutting slits for steam to escape if using a top crust.
  5. For a glossy finish, whisk the egg and brush it over the crust.
Baking
  1. Bake in the preheated oven for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and continue to bake for an additional 30-40 minutes.
  2. Look for the filling to be bubbly and the crust to be a lovely golden brown.
  3. Allow the pie to cool at room temperature before serving to let the filling set slightly.

Notes

Serve warm, chilled, or with ice cream. Adjust sugar based on rhubarb's tartness. Both filling and pie can be frozen.