strawberry rhubarb pie recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 chilled pie crusts (homemade or store-bought)
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Roll out one of the chilled pie crusts and place it into a 9-inch pie dish. Trim the edges so there is a slight overhang, then place the dish in the refrigerator while you prepare the filling to keep the fats solid.
- In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together gently until the fruit is evenly coated. Let it sit for about 10 minutes to allow the sugar to draw out the natural juices.
- Pour the fruit mixture into the prepared bottom crust, spreading it out evenly. Distribute the small pieces of butter over the top of the fruit filling; this helps create a smooth, glossy sauce as the pie bakes and adds a touch of richness.
- Roll out the second pie crust. You can place it whole over the top and cut slits for steam to escape, or cut it into strips to create a beautiful lattice pattern. Seal the edges by crimping them with your fingers or the tines of a fork.
- Beat the egg with a tablespoon of water and brush it lightly over the top crust. Sprinkle with coarse sugar for a sweet crunch. Place the pie on a baking sheet to catch any drips and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for another 30 to 40 minutes until the crust is golden brown and the filling is bubbling through the vents.
- Remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool for at least 3 to 4 hours before slicing. This allows the cornstarch to set the juices so the filling doesn’t run everywhere when you cut into it.