Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tart rhubarb in a flaky crust, perfect for any occasion.
Ingredients
For the Filling
- 2 cups strawberries, fresh or frozen Feel free to swap out fresh strawberries for frozen ones if needed.
- 2 cups rhubarb, chopped Frozen rhubarb can be used, just thaw and drain excess moisture.
- 1 cup sugar Adjust sugar to taste based on rhubarb tartness.
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crust and Topping
- 1 pie crust store-bought or homemade
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Stir until combined, then set aside.
- Roll out your pie crust and place it into a pie dish. Pour the fruit mixture into the crust, spreading it evenly.
- In a separate bowl, combine flour, brown sugar, melted butter, and cinnamon to create the crumb topping. Sprinkle this mixture generously over the fruit layer.
Baking
- Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is bubbling and the topping is golden.
- Allow to cool before slicing and serving.
Notes
Best enjoyed topped with whipped cream or vanilla ice cream. To store, refrigerate in an airtight container for 3-4 days, or freeze for up to 3 months.