Classic Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tangy rhubarb encased in a flaky crust, perfect for any dessert lover.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (2 cups) sliced strawberries
- (2 cups) sliced rhubarb
- (1 cup) granulated sugar
- (1/4 cups) all-purpose flour
- (1/4 teaspoons) salt
- (1 teaspoon) vanilla extract
- (1 tablespoon) lemon juice
- (1 tablespoon) butter
- (1 package) (14 oz) refrigerated pie crusts
- (1 egg) (for egg wash)
Instructions
- 1
Preheat your oven to 425°F (220 °C).
- 2
In a large mixing bowl, combine 2 cups sliced strawberries and 2 cups sliced rhubarb.
- 3
Add 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice to the fruit mixture. Stir gently until well combined.
- 4
Let the mixture sit for about 10 minutes to allow the juices to develop.
- 5
Roll out one of the refrigerated pie crusts and fit it into a 9-inch pie pan, pressing it gently against the sides.
- 6
Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.
- 7
Dot the filling with 1 tablespoon butter, cut into small pieces.
- 8
Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
- 9
Cut a few slits in the top crust to allow steam to escape.
- 10
Beat 1 egg in a small bowl and brush it over the top crust for a golden finish.
- 11
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- 12
Remove from the oven and let the pie cool for at least 15 minutes before serving.
Recipe actions