Description
A perfect blend of sweet strawberries and tangy rhubarb, this pie captures the essence of summer.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 2 cups rhubarb, chopped
- 1 1/2 cups strawberries, hulled and sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine flour, sugar, and salt in a mixing bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in ice water one tablespoon at a time until the mixture forms a ball.
- Roll out the dough to fit a 9-inch pie plate.
- Mix rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice in another bowl.
- Pour the fruit mixture into the prepared pie crust.
- Cover with a top crust, seal the edges, and cut slits for steam to escape.
- Brush the top with beaten egg if desired.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes until the crust is golden brown and filling is bubbly.
- Cool before serving.
Notes
Chill the dough for a flakier crust. You can substitute the rhubarb with other tart fruits like sour cherries.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American