Strawberry Rhubarb Pie Recipe – Classic Summer Dessert

Introduction

There’s nothing quite like a homemade strawberry rhubarb pie to celebrate the flavors of summer. This classic dessert combines the sweetness of strawberries with the tangy kick of rhubarb, all wrapped in a flaky, buttery crust. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this pie is sure to impress. For more summer dessert ideas, check out our Easy Rhubarb Crumble Recipe or our Summer Sugar Cookies Recipe.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (homemade or store-bought)
• 1 tbsp butter, diced
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla powder, cinnamon, and salt. Mix well and let sit for 15 minutes.
3. Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the strawberry-rhubarb filling into the crust. Dot the top with diced butter.
5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg for a golden finish.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Tips

• For a crispier crust, chill the pie dough for at least 30 minutes before rolling it out.
• If the edges of the crust start to brown too quickly, cover them with aluminum foil.
• Serve the pie with a scoop of vanilla ice cream for an extra treat.

FAQ

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but be sure to thaw and drain it well to avoid a soggy pie.

How do I store leftover pie?

Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance. Store it covered in the refrigerator and reheat it in the oven before serving.

Conclusion

This strawberry rhubarb pie is a timeless dessert that brings together the best of summer flavors. With its flaky crust and sweet-tangy filling, it’s sure to become a family favorite. For more delicious recipes, visit fogonyfuego. Happy baking!