Description
A classic sweet-tart pie made with fresh strawberries and rhubarb, encased in a flaky homemade crust. Perfect for spring and summer gatherings.
Ingredients
- 2 1/2 cups fresh rhubarb, chopped
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 package refrigerated pie crusts (or homemade crust for 9-inch pie)
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir well and let sit for 15 minutes.
- Roll out one pie crust and fit into a 9-inch pie pan.
- Pour the fruit mixture into the crust and dot with butter.
- Top with the second pie crust, either as a full top crust with slits or in a lattice pattern. Seal and crimp the edges.
- Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
- Place pie on a baking sheet to catch drips and bake for 20 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until crust is golden and filling is bubbly.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
Notes
- Use fresh, in-season strawberries and rhubarb for the best flavor.
- Let the pie cool completely to help the filling firm up.
- Serve with whipped cream or vanilla ice cream for an extra treat.