Description
A classic strawberry rhubarb pie with a golden lattice crust and a sweet-tart filling, perfect for summer gatherings or cozy treats
Ingredients
- Fresh Rhubarb: 3 cups, chopped into 1/2 inch pieces
- Fresh Strawberries: 3 cups, hulled and halved
- Granulated Sugar: 1 and 1/4 cups
- Cornstarch: 1/4 cup
- Lemon Juice: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Pie Crusts: 2 (homemade or store-bought)
- Egg: 1 large, beaten
- Coarse Sugar (optional): for sprinkling
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C) and place a baking sheet on the lower rack.
- Combine Ingredients: In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 15 minutes.
- Prepare Your Cooking Vessel: Roll out one pie crust into a 9-inch pie plate and trim excess dough.
- Assemble the Dish: Spoon fruit mixture into the crust, add butter bits if desired, create lattice top with second crust, and crimp edges.
- Cook to Perfection: Brush with beaten egg, sprinkle with coarse sugar, bake 20 minutes at 425°F then 30–35 minutes at 375°F until bubbly and golden.
- Finishing Touches: Cool pie on a rack for 3–4 hours.
- Serve and Enjoy: Slice and serve with vanilla ice cream or whipped cream.
Notes
- Use fresh rhubarb for best flavor.
- Thaw and drain frozen rhubarb if using.
- Let the pie rest to set the filling.
- Use a baking sheet to catch bubbling juices.
- Blind bake crust to avoid sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg