Strawberry Rhubarb Pie
Indulge in the perfect balance of sweet and tart flavors with this homemade Strawberry Rhubarb Pie, a timeless dessert that celebrates the best of spring and summer produce. Featuring juicy strawberries and tangy rhubarb, this pie is enveloped in a flaky, buttery crust and baked to golden perfection. The filling is sweetened with granulated sugar and thickened with cornstarch, creating a luscious texture that pairs beautifully with the crisp crust. A hint of vanilla adds warmth to every bite, while a glossy egg wash lends the pie an irresistible finish. Ideal for family gatherings, picnics, or dessert after dinner, this recipe promises a crowd-pleasing treat that's as stunning as it is delicious. Ready in just under two hours, it’s the ultimate showcase of seasonal fruit pie magic! Keywords: Strawberry Rhubarb Pie, homemade pie recipe, fruit desserts, summer baking, seasonal pies.
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Recipe Information
Ingredients
- 3 cups chopped rhubarb
- 3 cups fresh strawberries, hulled and sliced
- 1.5 cups granulated sugar
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 9-inch unbaked pie crust
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 1 tablespoon milk
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chopped rhubarb and sliced strawberries.
Add the granulated sugar, cornstarch, and salt to the fruit. Mix well to coat all the fruit pieces evenly.
Stir in the vanilla extract and let the mixture sit for about 10 minutes to meld the flavors.
Line a 9-inch pie dish with one of the unbaked pie crusts, trimming any excess dough hanging over the edges.
Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
Dot the fruit filling with small pieces of the unsalted butter.
Cover the filled pie with the second crust, crimping the edges to seal them together. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg yolk and milk to create an egg wash.
Brush the egg wash over the top crust to give it a shiny golden color once baked.
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 350°F (175°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 to set before slicing and serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 428.8 g | 156% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 331.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 646 mg | 50% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2528 mg | 54% | |
*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.
