Description
Indulge in the perfect balance of tart rhubarb and sweet strawberries wrapped in a flaky, golden crust with this Rhubarb and Strawberry Pie recipe. A classic spring and summer dessert, this homemade pie is bursting with fresh fruit flavors and easy-to-follow steps. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb, sliced (¼-inch pieces)
- 2 pints strawberries, hulled and quartered
- 1 recipe pastry for a 9-inch double crust pie
- 2 tablespoons butter
- 1 large egg yolk
- 2 tablespoons white sugar (for sprinkling)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Filling: In a large bowl, mix sugar and flour. Toss in rhubarb and strawberries. Let sit for 30 minutes to release juices.
- Assemble Pie: Line a 9-inch pie plate with the bottom crust. Pour the fruit filling evenly into the crust. Dot with butter. Cover with the top crust, sealing the edges.
- Add Finishing Touches: Brush the top crust with beaten egg yolk and sprinkle with sugar.
- Bake: Place on the middle rack and bake for 35-40 minutes, until golden brown and bubbly.
- Cool: Let the pie cool on a wire rack before slicing.
Notes
- For a crispier crust: Blind bake the bottom crust for 5-7 minutes before adding the filling.
- Gluten-Free Option: Substitute with a gluten-free crust and use gluten-free flour.
- Extra Flavor: Add lemon or orange zest to the filling for a citrusy twist.
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
