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Strawberry Rhubarb Pie Recipe

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4.3 from 51 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This classic Strawberry Rhubarb Pie features a perfectly balanced, sweet-tart filling of fresh strawberries and rhubarb encased in a flaky, golden-brown double crust. Ideal for summer gatherings or anytime you crave a nostalgic fruit pie, it pairs wonderfully with vanilla ice cream or whipped cream. With simple pantry ingredients and straightforward steps, this pie is a timeless dessert that highlights the delightful contrast of juicy berries and tart rhubarb.

Ingredients

Scale

Filling

  • 2 1/2 cups chopped fresh rhubarb
  • 2 1/2 cups sliced fresh strawberries
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small cubes

Crust and Topping

  • 1 package (14 oz) refrigerated pie crusts (or homemade, enough for top and bottom crusts)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. Prepare the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to evenly coat all the fruit and let the mixture sit for 10 minutes to release some juices, which helps the filling thicken during baking.
  2. Assemble the Pie Base: Preheat the oven to 400°F (200°C). Roll out one pie crust and carefully fit it into a 9-inch pie plate, pressing firmly against the sides. Pour the prepared strawberry-rhubarb filling into the crust, spreading it evenly. Dot the filling with the small cubes of unsalted butter to add richness and flavor.
  3. Add the Top Crust: Place the second pie crust over the filling. Trim any excess dough around the edges and crimp the edges to seal the pie completely. Cut several small slits on the top crust to allow steam to escape during baking, or create a decorative lattice crust if preferred. This ventilation prevents the crust from becoming soggy.
  4. Apply Egg Wash and Sugar: Brush the entire top crust evenly with the beaten egg to give the pie a shiny, golden finish once baked. Optionally, sprinkle coarse sugar over the top to add a subtle crunch and sparkle.
  5. Bake the Pie: Bake in the preheated oven at 400°F (200°C) for 20 minutes to start the cooking process and set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the filling is bubbly and the crust is a beautiful golden brown. Watch closely towards the end to prevent over-browning.
  6. Cool Before Serving: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours. This cooling period is crucial to let the filling thicken and set properly, ensuring clean slicing and delicious texture when served.

Notes

  • For a deeper, more complex flavor, substitute part of the granulated sugar with brown sugar.
  • This pie is delicious served warm or at room temperature, especially paired with vanilla ice cream or whipped cream for a classic dessert experience.
  • Store the pie covered at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/strawberry-rhubarb-pie-recipe-2/