Description
A delightful balance of sweet strawberries and tart rhubarb, perfect for summer gatherings.
Ingredients
- 1 pie crust
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Toss it all together until well mixed.
- Place the pie crust in a pie dish and fill it with the fruit mixture. Dot the top with small pieces of butter.
- Cover with the top crust, and cut slits in the crust to allow steam to escape. Brush the top with the beaten egg.
- Bake for 15 minutes in the preheated oven, then reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool the pie before serving to allow the filling to set.
Notes
For added flavor, consider adding cinnamon or nutmeg to the filling. Use gluten-free pie crust for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American