Sweet & Tangy Strawberry Rhubarb Pie

Name: Sweet & Tangy Strawberry Rhubarb Pie
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/2 cups fresh strawberries, hulled and sliced; 2 1/2 cups fresh rhubarb, trimmed and sliced; 1 cup granulated sugar 1/4 cup all-purpose flour 1 tablespoon cornstarch 1 teaspoon lemon juice 1 teaspoon lemon zest (optional) 1/2 teaspoon vanilla extract 1/4 teaspoon salt; 2 pre-made pie crusts (store-bought or homemade) 1 tablespoon unsalted butter, cut into small pieces 1 egg, beaten (for egg wash) 1 tablespoon coarse sugar (for garnish)

8 steps

Prep:45minCook:55min

This delightful Strawberry Rhubarb Pie combines the sweetness of ripe strawberries with the tanginess of fresh rhubarb, all baked in a flaky, buttery crust. It's the perfect dessert for spring and summer gatherings. Be sure to let the pie cool completely before slicing to allow the filling to set properly. Cooking Tips: Use fresh, ripe strawberries and firm, bright red rhubarb stalks for the best flavor. If rhubarb stalks are too thick, peel off the tough outer layer before slicing. Toss the strawberries and rhubarb with sugar and let them macerate for about 30 minutes to release their juices. For an extra burst of flavor, add a sprinkle of lemon zest to the filling. Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.

Updated at: Thu, 17 Aug 2023 00:02:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories420.3 kcal (21%)

Total Fat16.8 g (24%)

Carbs65.3 g (25%)

Sugars29.4 g (33%)

Protein3.5 g (7%)

Sodium317.3 mg (16%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 ½ cupsfresh strawberries

hulled and sliced

2 ½ cupsfresh rhubarb

trimmed and sliced

1 cupgranulated sugar

¼ cupall-purpose flour

1 tablespooncornstarch

1 teaspoonlemon juice

1 teaspoonlemon zest

½ teaspoonvanilla extract

¼ teaspoonsalt

2pie crusts

pre-made, store-bought or homemade

1 tablespoonunsalted butter

1egg

1 tablespooncoarse sugar

for garnish

Instructions

Step 1

Preheat your oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish and set aside.

Step 2

In a large bowl, combine the sliced strawberries, rhubarb, granulated sugar, flour, cornstarch, lemon juice, lemon zest (if using), vanilla extract, and salt. Gently toss the mixture until the fruit is evenly coated. Let it sit for about 30 minutes to allow the fruit to release its juices.

Step 3

Pour the strawberry rhubarb filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with the small pieces of unsalted butter.

Step 4

Roll out the second pie crust on a lightly floured surface. You can either place the whole crust over the filling or create a lattice pattern by cutting the crust into strips and weaving them over the filling. Trim any excess crust and crimp the edges to seal the pie.

Step 5

Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, crispy finish.

Step 6

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.

Step 7

Once baked, remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set before slicing.

Step 8

Serve the Strawberry Rhubarb Pie at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.