Strawberry Rhubarb Pie
A delightful Strawberry Rhubarb Pie combining sweet strawberries and tart rhubarb in a flaky crust, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 pie crust (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the chopped strawberries and rhubarb with sugar, cornstarch, and lemon juice in a bowl. Let sit for 15 minutes.
- Roll out your dough to about 1/8-inch thickness.
- Place the rolled-out dough into a 9-inch pie dish and pour in the fruit mixture.
- Fold the overhanging dough back over the filling and crimp the edges.
- Whisk together egg and milk, then brush this over the top crust.
- Bake for 45-55 minutes or until the crust is golden and filling is bubbling.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
Serve with vanilla ice cream or whipped cream for an extra touch of indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pie, strawberry, rhubarb, dessert, baking, easy recipe
Find it online: https://basilboard.com/strawberry-rhubarb-pie/