Description
A classic Strawberry Rhubarb Pie that perfectly balances sweet strawberries with tart rhubarb in a flaky, golden pie crust. This dessert is a delightful mix of fruit flavors and a tender crust, ideal for any occasion.
Ingredients
Scale
Fruit Filling
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
Pie Crust
- 1 pie crust (unbaked)
- 1 second pie crust (unbaked, for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for a flaky crust and properly cooked filling.
- Mix Filling: In a large bowl, combine diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir thoroughly to coat all the fruit evenly with the sugar mixture, helping to thicken the filling while baking.
- Fill Pie Crust: Pour the prepared fruit mixture evenly into the unbaked bottom pie crust laid in a pie dish.
- Add Butter: Dot small pieces of butter evenly over the top of the fruit filling to add richness and flavor.
- Cover with Top Crust: Place the second unbaked pie crust over the fruit filling. Seal edges by crimping together to prevent leaks during baking.
- Vent Pie: Cut several slits in the top crust to vent steam, preventing the crust from becoming soggy and allowing the filling to bubble.
- Bake Pie: Bake in the preheated oven for 50-60 minutes. Check after 30 minutes; if the edges brown too quickly, cover them with foil to avoid burning. The pie is done when the crust is golden and the filling is bubbling.
- Cool Pie: Remove the pie from the oven and let it cool for at least 2 hours. Cooling allows the filling to thicken and sets the pie for easier slicing.
Notes
- If rhubarb is very tart, you can adjust sugar to taste.
- Using fresh fruit yields the best flavor, but frozen can be used if thawed and drained.
- For an extra shiny crust, brush top with an egg wash before baking.
- Cover edges of crust with foil halfway through baking to prevent burning.
- Serve with whipped cream or vanilla ice cream for a classic dessert pairing.
