Description
This classic Strawberry Rhubarb Pie offers the perfect balance of sweet strawberries and tart rhubarb, combined with a cinnamon-spiced filling and a buttery flaky crust. Baked to golden perfection, this pie is a delightful dessert for any occasion, providing a comforting and nostalgic treat.
Ingredients
Scale
Filling
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
Crust
- 1 pie crust (unbaked)
- 1 pie crust (unbaked) for covering
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling: In a large mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir thoroughly to coat the fruit evenly with the sugar and spices.
- Assemble the pie: Pour the prepared fruit mixture evenly into the unbaked pie crust placed in a pie dish.
- Add butter: Dot the top of the fruit filling with small pieces of butter to add richness.
- Cover with top crust: Place the second pie crust over the filled pie and crimp the edges together to seal the pie completely.
- Vent the pie: Cut several slits into the top crust to allow steam to escape while baking, which prevents the crust from becoming soggy.
- Bake the pie: Place the pie in the preheated oven and bake for 50 to 60 minutes until the crust is golden brown and the filling is bubbly. After 30 minutes, check the pie and cover the edges of the crust with foil if they begin to brown too quickly.
- Cool the pie: Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set properly before slicing and serving.
Notes
- Use fresh rhubarb and strawberries for the best flavor and texture.
- If you prefer a more tart pie, reduce the sugar slightly.
- Cover the edges of the crust with foil during baking to prevent burn spots.
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Allow adequate cooling time as this helps the filling thicken and makes slicing easier.
