Strawberry Rhubarb Pie
A delightful dessert combining the sweetness of strawberries with the tartness of rhubarb, perfect for any occasion.
Ingredients
For the Pie Crust
- 1 batch Homemade pie crust (makes 2 crusts; 1 for bottom, 1 for top) Prepare through step 5
For the Filling
- 3 cups sliced rhubarb (1/2 inch pieces)
- 2.5 cups chopped strawberries
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon orange juice
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons unsalted butter, cut into small pieces
- 1 large egg, lightly beaten with 1 Tablespoon of milk
- optional coarse sugar for garnish
Instructions
Preparation
- Prepare the pie crust through step 5.
- In a large bowl, mix together rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract.
- Preheat your oven to 400°F (204°C).
- On a floured surface, roll out one disc of chilled dough to 12 inches in diameter and place it in a 9-inch pie dish.
- Fill the pie crust with the fruit mixture, making sure to leave any excess liquid behind. Dot the filling with pieces of butter.
- Roll out the second disc of dough, cut it into strips, and weave the strips over the fruit filling.
- Brush the top crust with the egg/milk mixture, and sprinkle coarse sugar if desired.
Baking
- Bake the pie on a baking sheet for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and bake for an additional 30-35 minutes.
- Allow the pie to cool for 3 hours before serving.
Notes
Serve the pie warm or at room temperature, ideally with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to 5 days. Use fresh fruit for best flavor and let the pie cool completely before cutting.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 15g
Tried this recipe?Let us know how it was!