Rhubarb and Strawberry Pie
Delight in the sweet-tart perfection of this rhubarb and strawberry pie, a quintessential summer treat that combines the vibrant tang of rhubarb with the luscious sweetness of strawberries. Enveloped in a buttery, flaky homemade crust, the succulent filling is elevated with hints of vanilla and zesty lemon juice for a balanced flavor. Topped with a golden, sugar-dusted crust, this pie bakes to bubbly perfection, creating a show-stopping dessert that's as beautiful as it is delicious. Perfect for picnics, gatherings, or indulgent evenings, this pie is a classic recipe that celebrates seasonal fruit in the most scrumptious way.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.0 cup Unsalted butter
- 1.5 cups Granulated sugar
- 1 teaspoon Salt
- 4 tablespoons Ice water
- 3 cups Rhubarb (chopped)
- 3.5 cups Strawberries (hulled and quartered)
- 1.25 tablespoons Cornstarch
- 0.5 cup Brown sugar (packed)
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar for topping
Instructions
In a large mixing bowl, combine flour and salt. Cut the cold butter into small cubes and blend into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water one tablespoon at a time, mixing until the dough just begins to come together. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to catch any drips from the pie.
In a large bowl, combine chopped rhubarb, quartered strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is evenly coated. Let it sit for 10 minutes.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the edges and trimming any excess dough.
Pour the fruit filling into the prepared pie crust. Dot the top of the filling with small pieces of butter (optional).
Roll out the second disc of dough into a 12-inch circle. Place it over the filling and trim excess dough. Crimp the edges to seal the crust, and cut 4-6 small slits on top to allow steam to escape.
In a small bowl, whisk the egg with the milk. Brush the top crust with this mixture, then sprinkle with coarse sugar for a golden and textured finish.
Place the pie on the prepared baking sheet and bake in the preheated oven for 20 minutes. Reduce the heat to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set. Slice and enjoy!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 59.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 306 mg | 7% | |
*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.
