Strawberry Rhubarb Pie
A nostalgic dessert that combines the tartness of rhubarb with the sweetness of ripe strawberries, perfect for summer celebrations.
Ingredients
Filling
- 2 cups strawberries, hulled and sliced Can substitute fresh strawberries with frozen ones.
- 2 cups rhubarb, chopped If using frozen rhubarb, partially thaw and drain excess moisture.
- 1 cup sugar Adjust based on the sweetness of the fruit.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust homemade or store-bought
- 1 tablespoon butter Optional, for flavor.
Crust
- 1 pie crust homemade or store-bought
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Fit the pie crust into a pie dish, ensuring it’s nice and snug.
- Pour the filling into the crust, adding dots of butter on top for extra richness if desired.
- Top with another crust or a crumble topping, sealing the edges using a crimping method or fork.
- Cut slits in the top to allow steam to escape.
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow to cool before slicing and serving.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days or freeze slices for up to three months.