Description
A delightful combination of sweet strawberries and tangy rhubarb, this homemade classic pie is sure to impress. Perfect for any occasion!
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, lemon juice, vanilla extract, and salt. Toss until well combined.
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim excess crust hanging over the edges.
- Pour the strawberry rhubarb mixture into the prepared pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Cover the pie with a second crust or create a lattice top. Seal and flute the edges.
- Brush the top crust with beaten egg for a golden finish.
- Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Allow the pie to cool before serving.
Notes
- For a thicker filling, you can increase the flour to 1/3 cup.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Store leftovers in the refrigerator for up to 3 days.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: strawberry rhubarb pie recipe, homemade pie, classic pie, sweet tangy pie, spring dessert