Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tart rhubarb nestled in a flaky crust, perfect for any gathering.
Ingredients
For the Fruit Filling
- 1.5 cups sliced rhubarb
- 1.5 cups sliced strawberries
- 1 cup sugar
- 2 tablespoons cornstarch Essential for thickening the filling.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 pie crust homemade or store-bought
- 1 tablespoon butter (optional) For a richer flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well and let sit for around 15 minutes.
- Roll out your pie crust and fit it into a pie pan.
- Pour the fruit mixture into the crust, dotting with butter if you desire a rich flavor.
- Cover with the top crust or weave a lattice design for an elegant touch.
- Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Let it cool before serving to allow the filling to set properly.
Notes
Serve warm or at room temperature with whipped cream or vanilla ice cream. Store covered at room temperature for up to 2 days, refrigerate for up to one week, or freeze for up to 3 months.