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Strawberry Rhubarb Pie

A classic dessert combining the tartness of rhubarb with the sweetness of strawberries, encased in a flaky pie crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups fresh rhubarb, chopped
  • 2 cups strawberries, hulled and sliced
  • 1.5 cups granulated sugar Adjust based on the tartness of the rhubarb.
  • 0.25 cup cornstarch Helps thicken the filling.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into pieces For dotting on top.
Crust Ingredients
  • 1 package pie crusts or homemade pie crust

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, vanilla extract, salt, and lemon juice. Gently mix everything together until well combined.
  3. Roll out one pie crust and fit it into a 9-inch pie dish, ensuring it covers the bottom and sides.
  4. Pour the fruit mixture into the prepared crust, evenly distributing the fruit. Dot the top with pieces of butter.
  5. Roll out the second pie crust and lay it over the fruit filling. Seal the edges by crimping them with your fingers or a fork, and cut slits in the top crust to allow steam to escape.
Baking
  1. Bake the pie in the preheated oven for 15 minutes.
  2. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is bubbly and the crust has turned golden brown.
  3. Once baked, remove the pie from the oven and let it cool for at least 30 minutes before serving.

Notes

Adjust sweetness to taste, try different crusts, add spices, make it gluten-free, or experiment with fillings.