Description
A delightful homemade pie featuring the sweet and tart combination of strawberries and rhubarb in a flaky, buttery crust.
Ingredients
Units
Scale
- 2 1/2 cups chopped rhubarb
- 2 1/2 cups sliced strawberries
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, diced
- 1 package refrigerated pie crusts (or homemade equivalent)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, and vanilla extract. Toss gently to combine.
- Roll out one pie crust and fit it into a 9-inch pie plate.
- Pour the strawberry-rhubarb filling into the crust and dot with butter.
- Roll out the second pie crust and place it over the filling. Seal and crimp the edges. Cut slits in the top for ventilation or create a lattice pattern.
- In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash and sprinkle with coarse sugar, if using.
- Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 30–40 minutes until the crust is golden and the filling is bubbling.
- Allow the pie to cool completely before slicing to allow the filling to set.
Notes
- Use fresh, ripe strawberries for the best flavor.
- If using frozen fruit, thaw and drain well to avoid a soggy pie.
- Place a baking sheet under the pie to catch any drips while baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg