Description
This Strawberry Rhubarb Pie combines the sweet, juicy flavor of strawberries with the tart, tangy kick of rhubarb, all enveloped in a golden, flaky pie crust. It’s a perfect dessert for spring and summer gatherings, offering the perfect balance of flavors with every bite.
Ingredients
Scale
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 pie crust (unbaked)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine diced rhubarb, sliced strawberries, sugar, cornstarch, ground cinnamon, and salt. Stir well to combine all ingredients and coat the fruit evenly.
- Pour the fruit mixture into the unbaked pie crust, spreading it out evenly.
- Dot the top of the filling with small pieces of butter.
- Cover the pie with the second pie crust. Crimp the edges of the crust together to seal the pie.
- Cut several slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. You may want to check the pie after 30 minutes and cover the edges of the crust with foil to prevent over-browning.
- Remove the pie from the oven and allow it to cool for at least 2 hours before serving to allow the filling to set.
Notes
- If you’re using frozen rhubarb, make sure to thaw it and drain any excess moisture before using.
- Serve this pie with a scoop of vanilla ice cream or whipped cream for an extra treat.
- If the pie starts to brown too quickly during baking, cover the edges with aluminum foil and continue baking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes