Description
This classic Strawberry Rhubarb Pie is the perfect balance of sweet and tart, with juicy strawberries and tangy rhubarb, all nestled in a flaky pie crust. A beloved dessert that captures the essence of spring and summer.
Ingredients
Scale
- 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
- 1 pie crust (unbaked)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, cinnamon, and salt. Mix well until the sugar is dissolved and the mixture is evenly coated.
- Pour the fruit mixture into the unbaked pie crust.
- Dot the top of the filling with small pieces of butter.
- Cover the pie with the second pie crust, crimping the edges to seal the pie.
- Cut slits in the top crust to allow steam to escape while baking.
- Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- Allow the pie to cool before serving to let the filling set.
Notes
- For a golden, glossy finish on the crust, you can brush the top with an egg wash (egg mixed with a bit of water) before baking.
- Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes