Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, enveloped in a buttery, flaky double pie crust. Perfect for summer desserts, it features a perfectly balanced filling thickened with cornstarch and enhanced with cinnamon, vanilla, and lemon juice. Baked to golden perfection and served best chilled with a scoop of vanilla ice cream or whipped cream, this pie is a delightful treat for any occasion.
Ingredients
Scale
Filling
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Pie Crust and Toppings
- 1 double pie crust (homemade or store-bought)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare Pie Crust: Preheat your oven to 400°F (200°C). Roll out one pie crust and carefully fit it into a 9-inch pie dish, trimming any excess dough hanging over the edges to ensure a neat pie base.
- Mix Filling: In a large mixing bowl, gently combine the rhubarb, strawberries, granulated sugar, light brown sugar, cornstarch, ground cinnamon, salt, lemon juice, and vanilla extract. Toss delicately to avoid bruising the fruit. Let the mixture sit for 10 minutes so the juices release and meld with the other ingredients.
- Assemble Pie: Pour the fruit filling into the prepared pie crust evenly. Dot the filling with the small pieces of unsalted butter to add richness and help create a luscious texture during baking.
- Create Top Crust: Roll out the second pie crust and place it over the filling. You may cover the pie fully with slits cut into the dough to allow steam to escape, or design a classic lattice top for a decorative finish. Trim any excess dough, seal the edges by pinching or crimping to secure the crusts together.
- Apply Egg Wash and Sugar: Brush the entire top crust with beaten egg to encourage a glossy, golden brown finish during baking. Optionally, sprinkle the coarse sugar on top for extra texture and sweetness.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 400°F for 20 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 30–40 minutes or until the crust is beautifully golden and the filling is bubbling through the vents.
- Cool: Remove the pie from the oven and let it cool for at least 3 to 4 hours. This cooling period allows the filling to fully set, making slicing easier and ensuring each slice holds its shape.
Notes
- If the crust edges brown too quickly during baking, cover them loosely with foil to prevent burning.
- This pie tastes best when made with fresh rhubarb and strawberries, but you can use frozen fruit if fully thawed and drained to avoid excess moisture.
- Serve warm or chilled with vanilla ice cream or whipped cream for a classic and indulgent dessert experience.
