Homemade Strawberry Rhubarb Pie
A delightful classic dessert that combines sweet strawberries and tangy rhubarb in a perfectly baked pie, evoking the flavors of summer and cherished family memories.
Ingredients
Filling
- 2 cups strawberries, hulled and sliced Fresh or frozen, adjust sugar if using frozen.
- 1 cup rhubarb, chopped Fresh or frozen, adjust sugar if using frozen.
- 3/4 cup sugar Adjust based on sweetness preference.
- 1 tablespoon orange zest For added citrus flavor.
- 1 tablespoon lemon juice Enhances the tanginess.
- 1/4 teaspoon salt
- 1 tablespoon cornstarch Thickens the filling.
Crust
- 1 piece pie crust Store-bought or homemade.
- 1 tablespoon butter Cut into small pieces to dot over the filling.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine strawberries, rhubarb, sugar, orange zest, lemon juice, salt, and cornstarch. Mix until well combined.
Assembly
- Line the pie dish with your pie crust and fill it with the fruit mixture. Dot with small pieces of butter.
- Cover with a second pie crust and seal the edges. Cut slits in the top crust for steam to escape.
Baking
- Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling joyfully.
- Allow the pie to cool slightly before serving to let the filling set.
Notes
Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream. Can be stored in the refrigerator for up to 3 days or frozen for longer storage. Let it cool before cutting for best results.