Timeless Strawberry Rhubarb Pie
Experience the delightful balance of sweet and tart with our timeless strawberry rhubarb pie. This classic dessert is perfect for summer gatherings and has been loved for generations, offering a perfect combination of juicy strawberries and tangy rhubarb encased in a flaky, buttery crust.
Prep time: 30 minutesCook time: 1 hourServes: 8
Ingredients
2 1/2 cups strawberries, hulled and sliced
2 cups rhubarb, chopped
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter, cubed
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for topping)
1 double-crust pie pastry, homemade or store-bought
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, flour, cinnamon, salt, and lemon juice. Stir until the mixture is evenly coated.
3. Roll out one pastry crust and fit it into a 9-inch pie dish.
4. Pour the fruit mixture into the crust, spreading it evenly. Dot the top with butter pieces.
5. Roll out the second pastry crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top for steam to escape.
6. Brush the crust with beaten egg and sprinkle with coarse sugar.
7. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the crust is golden and the filling is bubbling.
8. Remove from the oven and let cool before serving.
Storage
Store the pie at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating
Reheat slices in a 350°F oven for 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
