Description
A delightful blend of sweet strawberries and tart rhubarb, encased in a flaky, buttery crust, perfect for any occasion.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pre-made pie crust (or homemade)
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl until well combined.
- Pour the filling into the pie crust and scatter the cut butter over the top.
- Cover with another pie crust or create a lattice design.
- Brush the top with the beaten egg if using.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for another 35-45 minutes until the filling is bubbling and the crust is golden.
- Cool before slicing.
Notes
Substitute the sugar with honey or maple syrup for a healthier option. Try a gluten-free pie crust if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American