Strawberry Rhubarb Pie Recipe
Homemade pie with fresh strawberries and rhubarb
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Ingredients
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Pie Crust
Filling
Method
Pie Crust
- 1
Make the Pie Crust
In a large mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Combine and Chill
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 3
Roll Out the Dough
On a floured surface, roll out one disc to fit a 9-inch pie plate. Place the rolled dough into the pie plate and trim the excess.
Filling
- 4
Prepare the Fruit Filling
In a large bowl, combine the strawberries and rhubarb. Add sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Stir gently to combine and let it sit for about 15 minutes to allow the juices to meld.
- 5
Fill the Pie Crust
Pour the fruit filling into the prepared pie crust, spreading it evenly.
- 6
Prepare the Top Crust
Roll out the second disc of dough to cover the pie. Place it over the filling, and cut slits for steam to escape. Trim and crimp the edges to seal.
- 7
Egg Wash
Beat the egg in a small bowl and brush it over the crust to give it a golden color when baked.
Baking
- 8
Bake the Pie
Preheat the oven to 425°F (220°C). Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- 9
Cool and Serve
Remove the pie from the oven and let it cool for at least 2 hours before slicing and serving. Enjoy your homemade strawberry rhubarb pie!