Description
This delightful Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of fresh strawberries, encased in a flaky homemade or store-bought pie crust. Perfectly baked to golden perfection, this pie offers a balance of tangy and sweet flavors that make it an irresistible dessert for any occasion.
Ingredients
Scale
Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, sliced into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
- Prepare Filling: In a large bowl, gently combine sliced strawberries, rhubarb pieces, granulated sugar, all-purpose flour, and vanilla extract until the fruit is evenly coated. This mixture will create a thick, flavorful filling.
- Prepare Pie Crust: Roll out the pie crust on a lightly floured surface and carefully place it into your pie dish, ensuring it fits snugly and the edges are even.
- Fill Pie: Pour the strawberry and rhubarb filling into the crust. Dot the filling evenly with small pieces of unsalted butter to add richness and enhance flavor. Cover with another pie crust layer or create a decorative lattice top as desired.
- Bake Pie: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for at least one hour. This step helps the filling set properly for easier slicing and enhanced flavor.
Notes
- You can adjust the sugar based on how sweet or tart you prefer your pie.
- Using fresh strawberries and rhubarb gives the best flavor, but frozen can be substituted (thawed and drained).
- The flour in the filling acts as a thickener to prevent runny juice.
- Letting the pie cool completely before serving ensures cleaner slices.
- If you prefer a crispier crust, brush the top crust with a bit of beaten egg before baking.
