Description
A delightful strawberry rhubarb pie combining tart rhubarb with sweet strawberries in a flaky crust, perfect for any occasion.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust (homemade or store-bought)
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon sugar (for topping)
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together the strawberries, rhubarb, sugar, flour, vanilla extract, and lemon juice in a large bowl. Let it sit for about 15 minutes.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust, then dot with butter.
- Roll out the second pie crust and place it over the filling. Seal and flute the edges, then cut slits in the top crust for steam to escape.
- Brush the top with an egg wash and sprinkle with sugar.
- Bake in your preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes.
- Cool the pie before serving to let the filling set.
Notes
Serve warm with vanilla ice cream or whipped cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American