Fresh Strawberry Rhubarb Pie
Experience the perfect balance of sweet and tangy flavors with this Fresh Strawberry Rhubarb Pie, a timeless dessert that celebrates the best of spring and summer produce. Juicy strawberries and tart rhubarb are combined with a touch of lemon juice, vanilla, and just the right amount of sugar for a luscious, fruit-packed filling. Encased in a buttery, flaky double crust—whether classic or lattice-style—this pie is baked to golden perfection. A glossy egg wash and optional sprinkle of coarse sugar add an irresistible sparkle and crunch. Perfectly set after cooling, it’s ideal for slicing and pairs beautifully with whipped cream or vanilla ice cream. With its vibrant color, delightful contrast of flavors, and easy-to-follow instructions, this pie is destined to become your go-to recipe for warm-weather gatherings and family celebrations.
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Recipe Information
Ingredients
- 3 cups Fresh strawberries
- 3 cups Fresh rhubarb, diced
- 1.25 cups Granulated sugar
- 0.25 cups Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, cut into small cubes
- 2 9-inch rounds Pie crust (store-bought or homemade)
- 1 Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir well to coat the fruit evenly.
Roll out one pie crust and place it into a 9-inch pie pan, pressing it firmly into the bottom and sides.
Spoon the strawberry-rhubarb filling into the prepared crust and dot the top with small cubes of butter.
Roll out the second pie crust and place it over the filling. You can leave it whole for a classic top or cut it into strips for a lattice design. Trim any excess crust and crimp the edges together to seal.
If using a whole top crust, cut a few slits in the center to allow steam to escape during baking.
In a small bowl, beat the egg with the milk to create an egg wash. Brush it lightly over the top of the pie crust.
If desired, sprinkle coarse sugar over the top for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set.
Slice and serve with whipped cream or a scoop of vanilla ice cream, if desired!
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 612.5 g | 223% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 296.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 510 mg | 39% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2169 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
