Strawberry Rhubarb Pie Recipe
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this classic Strawberry Rhubarb Pie recipe. A buttery crust filled with a fruity mixture, topped with a golden lattice, this dessert is a true summer delight.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Filling:
- 2 1/2 cups fresh strawberries (hulled and halved)
- 2 1/2 cups fresh rhubarb (sliced 1/2-inch thick)
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter (cut into small pieces)
Crust and Topping:
- 1 double pie crust (homemade or store-bought)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: Combine strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, vanilla, and lemon juice in a bowl.
- Assemble the pie: Fit one pie crust into a 9-inch pie plate. Add filling, dot with butter, cover with the second crust, or create a lattice top.
- Bake: Brush the crust with egg wash, sprinkle with sugar, and bake at 400°F for 20 minutes. Reduce heat to 350°F and bake for 35–40 minutes until golden.
- Cool: Allow the pie to cool for at least 3 hours before serving.
Notes
- Fresh or frozen fruit can be used; drain frozen fruit well before using.
- Enjoy the pie with vanilla ice cream or whipped cream for a classic pairing.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://easy-tapas-recipes.com/strawberry-rhubarb-pie-recipe/
