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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This classic Strawberry Rhubarb Pie balances the tartness of rhubarb with the sweetness of strawberries, all encased in a buttery, flaky crust. Perfect for any occasion, this pie is a delightful way to enjoy fresh summer fruits.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9-inch pie dish
  • 2 mixing bowls
  • 1 rolling pin
  • 1 measuring cups and spoons
  • 1 paring knife
  • 1 pastry cutter or fork
  • 1 baking sheet

Ingredients
  

  • 2 cups fresh strawberries, hulled and halved
  • 2 cups rhubarb, chopped into 1-inch pieces If using frozen rhubarb, ensure it is thawed and drained before mixing.
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large mixing bowl, combine the strawberries and rhubarb.
  • Add the granulated sugar, cornstarch, vanilla extract, ground cinnamon, lemon juice, and a pinch of salt. Stir until the fruit is evenly coated. Let it sit for about 10 minutes.
  • Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess overhang.
  • Pour the fruit mixture into the pie crust, spreading it evenly.
  • Dot the filling with small pieces of butter.
  • Roll out the second pie crust and place it over the filling. Cut slits in the top for vents or create a lattice pattern if desired. Trim and seal the edges.
  • Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  • Remove from the oven and let the pie cool for at least 2 hours before serving to allow the filling to set.

Notes

Serve the pie warm or at room temperature, and for an extra treat, consider topping it with a scoop of vanilla ice cream.
This pie can be made a day ahead and refrigerated, but it's best served fresh.
If using frozen rhubarb, ensure it is thawed and drained before mixing with the strawberries.