Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tangy rhubarb nestled in a flaky crust, this pie is a nostalgic treat perfect for summer gatherings.
Ingredients
Filling Ingredients
- 3 cups sliced fresh rhubarb make sure it’s bright and firm; avoid any soft spots
- 3 cups quartered fresh strawberries ripe and fragrant is key—if you can smell them, you’ve got a winner!
- 1 cup granulated sugar feel free to adjust based on your sweetness preference
- 1/4 cup cornstarch helps thicken the delicious filling
Crust Ingredients
- 1 recipe homemade pie crust or 2 unbaked store-bought pie crusts homemade adds a personal touch, but store-bought saves time
- 3 tablespoons unsalted butter cold and diced; cold butter is a must for achieving that flaky crust!
- 1 large egg beaten for that beautiful golden crust finish
- 1 tablespoon turbinado sugar optional, but gives a lovely crunchy topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, combine 1 cup of rhubarb and 1 cup of strawberries. Cook for about 5 minutes until softened and jam-like, stirring occasionally to prevent sticking. Allow the mixture to cool slightly.
- Stir in the remaining sliced rhubarb and quartered strawberries, sugar, and cornstarch.
Crust Preparation
- On a floured surface, roll out one pie crust into a 12-inch circle and place it into a 9-inch pie pan.
- Fill the crust with the berry mixture, ensuring an even distribution. Dot the top with the diced cold butter.
- Roll out the second crust and carefully place it over the filling. Seal the edges by crimping with fingers or a fork.
- Brush the top crust with the beaten egg and sprinkle with turbinado sugar if desired. Cut slits into the top crust to allow steam to escape.
Baking
- Bake your pie in the preheated oven for 60-65 minutes, until the filling is bubbling and the crust is golden brown.
- Let your pie cool for at least 1-2 hours before slicing.
Notes
To enhance flavor and avoid a soggy bottom, pre-bake the crust for 10 minutes before adding the fruit mixture. Store the pie covered at room temperature for up to two days, refrigerate for up to a week or freeze for 2-3 months.