Strawberry Rhubarb Pie
A classic Strawberry Rhubarb Pie with a perfect balance of sweet and tart flavors, encased in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the rhubarb, strawberries, sugar, flour, lemon juice, and vanilla in a large bowl.
- Pour the berry mixture into the pie crust placed in a pie dish.
- Place the top crust over the filling, seal the edges and cut slits for steam to escape.
- Brush the top crust with beaten egg and sprinkle sugar on top.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) for another 30-35 minutes.
- Let the pie cool before slicing for the filling to set.
Notes
Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
Find it online: https://pinrecipezbylinaa.com/strawberry-rhubarb-pie/