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Strawberry Rhubarb Pie

A delightful dessert featuring sweet strawberries and tangy rhubarb in a flaky crust, perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American, Traditional
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 2 cups strawberries, hulled and sliced Fresh strawberries are ideal.
  • 2 cups rhubarb, chopped Fresh rhubarb is preferred but frozen can be used if thawed and drained.
  • 1 cup sugar
  • 2 tablespoons cornstarch Can be substituted with all-purpose flour.
  • 1 teaspoon vanilla extract
Crust
  • 1 pie crust homemade or store-bought Use your favorite recipe or a pre-made one.
  • 1 tablespoon butter, cut into small pieces For dotting on the filling.
  • 1 egg for egg wash
  • 1 tablespoon milk for egg wash.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Mix well and let it sit for about 15 minutes.
  3. Roll out your pie crust on a lightly floured surface and fit it into a pie plate.
  4. Pour the strawberry-rhubarb mixture into the crust, spreading it evenly and dotting with small pieces of butter.
  5. Roll out the second pie crust and place it over the filling. Cut slits in the top crust.
  6. Brush the top crust with the egg wash (egg and milk mixture).
Baking
  1. Bake for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling.
  2. Allow the pie to cool before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. To store, cover loosely with foil or plastic wrap in the fridge for about 5 days or freeze wrapped tightly for up to 2 months.