Description
This homemade strawberry rhubarb pie combines sweet strawberries and tart rhubarb in a flaky, buttery crust for a classic springtime dessert.
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 package (14 oz) refrigerated pie crusts (or homemade crust)
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Mix until well coated and set aside.
- Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges if needed.
- Pour the fruit mixture into the pie crust and dot with butter pieces.
- Roll out the second crust and place over the filling. Seal the edges and crimp. Cut slits in the top or create a lattice if desired.
- In a small bowl, whisk the egg and milk. Brush the pie crust with the egg wash and sprinkle with coarse sugar if using.
- Bake for 45–50 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
- If using frozen rhubarb, thaw and drain excess liquid before using.
- Protect crust edges with foil if browning too quickly during baking.
- Pie can be served warm or chilled, with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg