Description
A sweet and tangy homemade strawberry rhubarb pie with a flaky, golden crust – perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 2 1/2 cups chopped rhubarb (about 1/2-inch pieces)
- 2 1/2 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, salt, cinnamon, and lemon juice. Let sit for 10 minutes.
- Roll out one pie crust and place it into a 9-inch pie dish.
- Pour the filling into the crust and dot with butter.
- Roll out the second crust and place over the filling, or cut into strips to create a lattice top. Seal the edges and crimp as desired.
- Whisk the egg with the milk and brush over the top crust.
- Place pie on a baking sheet and bake for 20 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until crust is golden and filling is bubbly.
- Let pie cool completely before serving.
Notes
- Place a baking sheet under the pie to catch any overflow.
- Fresh or frozen rhubarb can be used. If using frozen, thaw and drain first.
- Allow pie to cool for at least 2 hours for the filling to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg