Description

This Strawberry Rhubarb Pie blends the tartness of fresh rhubarb with the sweetness of strawberries, creating a mouthwatering treat. Perfect for gatherings, this delightful dessert features simple preparation with easily accessible ingredients.

Ingredients

Scale

1 homemade pie crust (a top and bottom)
2½ cups fresh rhubarb sliced into ½-inch pieces
3 cups fresh strawberries quartered
½ cup brown sugar
¼ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon orange juice
½ tablespoon orange zest
½ teaspoon vanilla extract
2 tablespoons unsalted butter cold, cut into small pieces
1 large egg
1 tablespoon water
Coarse sugar for topping

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Instructions

Preheat your oven to 400°F.
Butter a deep 9-inch pie dish and set it aside.
Roll out half of the pie crust and place it in your greased pie dish. Chill in the refrigerator while you prepare the filling.
In a large mixing bowl, combine strawberries, rhubarb, brown sugar, granulated sugar, cornstarch, salt, orange juice, orange zest, and vanilla. Stir well.
Pour the filling into the chilled pie crust.
Dot the filling with small pieces of cold butter.
Cover the pie with a lattice work crust, or a traditional one-piece crust, ensuring there are adequate slits for venting. Trim excess dough and flute the edges to seal.
In a separate bowl, whisk together the egg and water. Brush the mixture over the pie crust.
Optionally, sprinkle coarse sugar on top of the crust.
Place the pie on a large baking sheet and bake for 20 minutes.
After 20 minutes, shield the pie crust edges with foil and reduce the oven temperature to 350°F. Bake for an additional 30 to 35 minutes.
Allow the pie to cool for 3 hours at room temperature before serving to let the filling set.

Notes

For a crispier crust, let the pie cool fully before slicing.
Ensure strawberry and rhubarb are well-drained to avoid a soggy bottom.
Feel free to adjust sugar levels based on your preference for sweetness.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg