Description

A classic homemade pie featuring a sweet and tangy filling of fresh strawberries and rhubarb encased in a buttery, flaky crust, perfect for spring and summer gatherings.

Ingredients

Units Scale

2 1/2 cups chopped rhubarb
2 1/2 cups sliced fresh strawberries
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 package (14 oz) refrigerated pie crusts (or homemade)
1 tablespoon butter, cut into small pieces
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Optional: coarse sugar for sprinkling

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, vanilla extract, and lemon juice. Toss gently to mix.
Roll out one pie crust and fit it into a 9-inch pie plate. Trim excess dough.
Pour the fruit mixture into the crust and dot with small pieces of butter.
Roll out the second crust and place over the filling. Seal and crimp the edges. Cut slits in the top crust or create a lattice design.
Beat the egg and water together to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
Let the pie cool completely on a wire rack before serving to allow the filling to set.

Notes

Use fresh, ripe strawberries for the best flavor.
Place a baking sheet under the pie to catch any drips.
If the crust browns too quickly, cover the edges with foil.
Pie can be made a day ahead for easier serving.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg