Description
A sweet-tart pie with juicy strawberries and tangy rhubarb wrapped in a flaky homemade crust. Perfect for spring and summer gatherings.
Ingredients
1 Double Pie Crust
2½ cups strawberries, washed, hulled, and chopped
3 cups rhubarb, sliced into ½-inch pieces
¾ cup sugar (adjust to taste)
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla
1 tablespoon butter, cut into small pieces
1 egg yolk (for brushing crust)
2 teaspoons water, milk, or cream (to mix with yolk)
Coarse sugar for topping (optional)
Instructions
1. Preheat oven to 425°F. Prep strawberries and rhubarb as directed.
2. Mix fruit in a bowl with sugar, cornstarch, salt, and vanilla. Set aside.
3. Roll out bottom crust into a 12-inch round. Fit into pie dish.
4. Spoon in fruit filling. Discard excess juice. Dot with butter.
5. Roll out top crust and cut into strips for a lattice top.
6. Place lattice strips and seal edges. Brush with egg wash and sprinkle sugar if desired.
7. Bake for 20 minutes at 425°F. Lower heat to 375°F and bake another 35-40 minutes.
8. Tent edges if browning too fast. Remove and let cool for 2–3 hours before slicing.
9. Serve with vanilla ice cream or whipped cream.
Notes
To avoid a soggy crust, discard excess juice from the fruit before baking.
You can freeze rhubarb ahead of time. Use directly from frozen.
Customize flavor with citrus zest or spices like cardamom or cinnamon.
Chill before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Pie Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 17
- Sodium: 209
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 39
- Fiber: 2
- Protein: 3
- Cholesterol: 3