Description
Strawberry-Rhubarb Pie is a quintessential summer dessert, cherished for its delightful combination of sweet strawberries and tart rhubarb. This pie has captured the hearts and taste buds of many, becoming a staple in American kitchens. Historically, rhubarb has been used in cooking for centuries, with its tangy flavor complementing the sweetness of strawberries perfectly. The pairing of these two fruits creates a refreshing dessert that’s perfect for warm weather gatherings, family picnics, or simply enjoying a slice at home with a scoop of ice cream. This beloved pie not only satisfies your sweet tooth but also evokes nostalgia and comfort, making it a favorite across generations.
Ingredients
- 2 cups chopped rhubarb (½-inch pieces)
- 2 cups sliced fresh strawberries
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, diced
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
Preheat the Oven
Begin by preheating your oven to 400°F (200°C).
Preparing the Filling
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, salt, and lemon juice. Toss gently to coat the fruits evenly.
Assembling the Pie
Roll out one of your pie crusts on a floured surface and place it into your 9-inch pie dish. Fill the crust with the prepared fruit mixture and dot with diced butter. Roll out the second crust, place it over the filling, and crimp the edges to seal. Cut several slits in the top crust.
Egg Wash and Sugar Sprinkle
Using a pastry brush, coat the top crust with the beaten egg and sprinkle with coarse sugar if desired.
Baking the Pie
Place the pie in the oven and bake for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for another 30–35 minutes.
Cooling and Setting
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes
Leftover pie can be stored in the refrigerator for up to five days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Strawberry-Rhubarb Pie, Summer Dessert, Fruit Pie