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Classic Strawberry Rhubarb Pie for Any Occasion

Bursting with the sweet-tart flavor of fresh strawberries balanced by the tangy notes of rhubarb, this Strawberry Rhubarb Pie offers a delightful contrast in textures with its flaky crust and luscious filling, making it an irresistible centerpiece for spring gatherings and summer celebrations.
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Ingredients Method

Ingredients
  

  • 2 cups strawberries hulled and sliced
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon butter cut into small pieces
  • 1 prepared pie crust homemade or store-bought
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the fruit filling by combining strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss gently until well combined.
  3. Let the fruit mixture sit for about 10 minutes to allow the juices to meld together, then stir again.
  4. Roll out your pie crust and fit it into a 9-inch pie plate. Trim any excess and crimp the edges if desired.
  5. Pour the fruit filling into the prepared crust and dot with the small pieces of butter.
  6. Cover with a second layer of pie crust, cut slits for venting, and brush with beaten egg.
  7. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 35-45 minutes until the filling is bubbly and the crust is golden brown.
  8. Remove the pie from the oven and let it cool for at least 2 hours before slicing.