Description
A classic American dessert perfect for summer, this Strawberry Rhubarb Pie combines the sweet juiciness of fresh strawberries with the tartness of rhubarb in a flaky, golden pie crust. The filling is lightly spiced with cinnamon and balanced with brown and granulated sugars, then baked to bubbly perfection. Ideal for serving with vanilla ice cream or whipped cream, this pie is a crowd-pleaser that showcases seasonal fruit at its best.
Ingredients
Scale
For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced 1/2 inch thick
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crust:
- 1 package (14–16 ounces) refrigerated pie crusts or homemade double crust
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Prepare the oven and crust: Preheat your oven to 400°F. Roll out one pie crust and fit it neatly into a 9-inch pie dish, allowing the edges to hang over slightly.
- Make the filling: In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Toss thoroughly until the fruit is evenly coated. Allow the mixture to rest for 10 minutes to meld the flavors and thicken slightly.
- Assemble the pie: Pour the filling into the prepared pie crust, spreading it out evenly. Roll out the second crust and place it over the filling, either as a full cover with slits cut on top for steam ventilation or as a lattice crust. Trim the edges and crimp them to seal.
- Apply egg wash and sugar: Brush the top crust with the beaten egg to achieve a golden glaze during baking. Sprinkle coarse sugar on top if desired for an added crunch and sparkle.
- Bake the pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and bake for another 30 to 35 minutes. Bake until the filling is bubbly and the crust turns a beautiful golden brown. If the crust browns too quickly, cover loosely with foil to prevent burning.
- Cool and serve: Let the pie cool completely at room temperature before slicing to allow the filling to set properly, which ensures clean slices and perfect texture.
Notes
- Fresh rhubarb is preferred for the best flavor, but frozen rhubarb can be used if thawed and drained well.
- This pie pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
- Store leftovers loosely covered at room temperature for up to 1 day or refrigerate for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
