Strawberry Rhubarb Pie
A delightful pie combining sweet strawberries and tart rhubarb in a flaky crust, perfect for summer gatherings.
Ingredients
For the Pie Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, chilled and diced
- 0.25 cup ice water
For the Filling
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced Feel free to substitute with other fruits.
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for dotting)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the ice water until a dough forms. Shape it into a ball.
- Roll out half of the dough and fit it into a 9-inch pie pan.
Filling
- In a separate bowl, toss the chopped rhubarb and sliced strawberries with sugar, cornstarch, and vanilla extract.
- Pour this filling into the pastry-lined pie pan and dot the top with a tablespoon of butter.
Assembly and Baking
- Roll out the remaining dough to cover the pie, sealing the edges and cutting slits for steam to escape.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue to bake for an additional 35-45 minutes, or until the filling is bubbly and the crust is golden brown.
- Let it cool before serving.
Notes
Best served slightly warm, with vanilla ice cream or whipped cream. Can be stored wrapped tightly for up to 2 days at room temperature or refrigerated for up to a week. Can be frozen for up to three months.