Fresh Strawberry Rhubarb Pie is a quintessential summer dessert that beautifully balances the sweetness of ripe strawberries with the tartness of rhubarb.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
4 cups fresh strawberries, hulled and sliced
2 cups fresh rhubarb, chopped
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
1 egg, beaten (for egg wash)
Granulated sugar for sprinkling
Instructions
Prepare the Pie Crust: In a large bowl, combine the flour, salt, and sugar. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the ice water until the dough comes together; refrigerate for at least one hour.
Make the Filling: In a large bowl, combine the sliced strawberries and chopped rhubarb. Add the sugar, cornstarch, lemon juice, vanilla extract, and optional cinnamon. Toss until the fruit is well coated and let it sit for about 15 minutes.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Roll Out the Dough: Roll out one disk of dough into a circle about 12 inches in diameter. Place it into a 9-inch pie plate.
Fill the Pie: Pour the strawberry-rhubarb filling into the prepared crust, spreading it evenly.
Create the Top Crust: Roll out the second disk of dough and place it over the filling. Trim, crimp, and cut slits in the top. Brush with beaten egg and sprinkle with sugar.
Bake: Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes.
Cool: Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing.
