Strawberry Rhubarb Pie
A delightful pie that features a perfect blend of sweet strawberries and tart rhubarb, ideal for springtime and various occasions.
Ingredients
For the Pie
- 1 piece pie crust (store-bought or homemade)
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 4 cup cornstarch Helps thicken the filling.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- optional: vanilla ice cream or whipped cream for serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie pan.
- In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Toss gently until the fruit is well-coated.
- Pour the fruit mixture into the prepared pie crust, then dot with small pieces of butter.
- Cover with a second pie crust or create a lattice top. Seal the edges and cut a few slits in the top to allow steam to escape.
Baking
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for another 30–35 minutes, or until the filling is bubbly and the crust is golden brown.
- Allow to cool before serving.
Notes
To store, refrigerate leftovers uncovered for up to three days or freeze tightly wrapped in plastic for up to three months. Best served with vanilla ice cream, powdered sugar, or whipped cream.