Description
Indulge in this delightful Strawberry Rhubarb Pie, a perfect blend of sweet strawberries and tangy rhubarb, baked to golden perfection. This classic American dessert is perfect for summer gatherings and brings a burst of juicy flavor to every bite.
Ingredients
Scale
- 2 cups sliced strawberries
- 1 cup chopped rhubarb
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 pre-made double crust pie pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl combine sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt. Toss gently until evenly coated.
- Roll out one pastry crust and fit it into a 9-inch pie dish. Trim excess dough and crimp the edges.
- Pour the fruit filling into the crust, spreading it evenly.
- Cover with the second crust, seal the edges, and cut a few slits in the top to vent steam. Brush the top with beaten egg.
- Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before slicing to set the filling.
Notes
Tip: For a gluten-free version use gluten-free pie crusts. Substitute honey for part of the sugar for a richer flavor. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in the microwave for a quick warm dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pie, strawberry, rhubarb, dessert, summer fruit