Easy Classic Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tart rhubarb in a flaky crust, perfect for gatherings or a summer treat.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced Opt for firm strawberries.
- 2 cups rhubarb, chopped Choose vibrant rhubarb.
- 1 cup granulated sugar Can be substituted with a sweetener.
- 1/4 cup all-purpose flour May replace with almond flour for gluten-free.
- 1 teaspoon ground cinnamon Enhances the flavor.
- 1 tablespoon lemon juice Adds brightness to the filling.
- 1 tablespoon butter, cut into small pieces Dot the top for richness.
Crust
- 1 pie crust store-bought or homemade Keep chilled for flakiness.
- 1 egg for egg wash, optional Gives a golden finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss together strawberries, rhubarb, sugar, flour, cinnamon, and lemon juice until well combined.
- Roll out the pie crust and place it into a 9-inch pie dish.
- Fill the crust with the fruit mixture and dot the top with small pieces of butter.
- Cover with a second crust. Crimp the edges to seal and make slits for steam to escape.
- Optional: Brush the top crust with an egg wash for a beautiful golden finish.
Baking
- Bake for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes until the crust is golden and the filling bubbles.
- Let the pie cool before slicing and serving.
Notes
Best served warm with vanilla ice cream or whipped cream. Store covered at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze portions wrapped in plastic wrap and aluminum foil for up to three months.