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Sweet-Tart Strawberry Rhubarb Pie

Sweet-Tart Strawberry Rhubarb Pie
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Sweet-Tart Strawberry Rhubarb Pie balances the tangy zing of rhubarb with the natural sweetness of ripe strawberries, delivering a flavorful and nostalgic dessert with a flaky, buttery crust. This classic homemade pie is vibrant, rich in texture, and perfect for seasonal fresh fruit enjoyment.

Ingredients

Scale

Filling

  • 2 cups fresh strawberries, washed and chopped
  • 2 cups chopped rhubarb
  • 1 cup granulated sugar (adjust to taste)
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Crust

  • 1 double crust pie dough (enough for bottom and top layer)

Finishing

  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Filling: Wash and chop the strawberries and rhubarb into bite-sized pieces. In a large bowl, combine the fruit with sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat evenly, then let sit for 10-15 minutes to draw out natural juices.
  2. Prepare the Pie Crust: Roll out chilled pie dough on a lightly floured surface. Place the bottom crust into the pie dish and trim any excess dough from the edges. Reserve half of the dough for the top crust.
  3. Assemble the Pie: Pour the fruit filling into the bottom crust, spreading it evenly. Roll out the remaining dough and create a lattice topping or full crust. Trim and crimp the edges to seal the pie. Brush the top crust with beaten egg wash for a golden finish.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Place the pie on the middle rack and bake for 45-55 minutes, until the crust is golden and the filling bubbles. Halfway through, cover edges with foil if browning too quickly.
  5. Cool and Serve: Let the pie cool completely on a wire rack to allow the filling to set properly for clean, beautiful slices.

Notes

  • Use fresh, in-season strawberries and rhubarb for best flavor and texture.
  • Adjust sugar level according to the tartness of the rhubarb to maintain balance.
  • Don’t omit cornstarch; it’s essential for a thick filling.
  • Keep pie dough chilled before baking to ensure a flaky crust.
  • Allow pie to cool completely before slicing to avoid filling spill.

Nutrition

Keywords: strawberry rhubarb pie, sweet-tart pie, summer fruit pie, homemade pie, fruit dessert

Find it online: https://mealsbylina.com/sweet-tart-strawberry-rhubarb-pie/