Strawberry Rhubarb Pie Recipe: 5 Secrets to Perfect Sweet-Tart Bliss
A classic strawberry rhubarb pie with a sweet-tart filling and flaky crust.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (includes cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the filling into the crust.
- Roll out the second crust and place it over the filling. Crimp edges to seal.
- Cut slits in the top crust for ventilation.
- Brush the crust with egg wash and sprinkle with coarse sugar.
- Bake for 45-50 minutes until golden and bubbly.
- Cool for at least 2 hours before serving.
Notes
- Use ripe strawberries for the best flavor.
- If the crust browns too quickly, cover edges with foil.
- Let the pie cool completely to set the filling.