Description
A delightful balance of sweet and tart in a homemade strawberry rhubarb pie, perfect for summer gatherings.
Ingredients
- 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
- 1/2 teaspoon salt
- 1 tablespoon butter, to dot
- 1 prepared pie crust (homemade or store-bought)
- 1 egg, for egg wash (optional)
- 1 tablespoon sugar, for sprinkling (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss well, then let the mixture sit for about 15 minutes to let the flavors meld.
- Pour the fruit filling into the prepared pie crust, ensuring an even distribution, and dot with butter.
- If you have a second pie crust, cover the filling with it, crimping the edges to seal. Alternatively, create a beautiful lattice top.
- Optionally, brush the top crust with the beaten egg and sprinkle with sugar for a stunning finish.
- Make several slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 15 minutes, 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 turns golden brown.
- Allow the pie to cool slightly before serving to avoid burns.
Notes
Use fresh, seasonal fruits for the best flavor. If your filling seems too runny, increase the cornstarch slightly or let it sit longer before pouring it into the crust.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American