Description
A classic, delicious dessert combining the tartness of rhubarb with the sweetness of strawberries, all nestled in a buttery, flaky pie crust. This homemade strawberry rhubarb pie is a perfect balance of flavors, making it an ideal treat for any occasion.
Ingredients
Scale
For the Pie Crust:
- 1/2 cup chilled butter, cut into small cubes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup ice water (more if needed)
For the Filling:
- 2 cups fresh or frozen rhubarb, cut into 1-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 1 1/4 cups sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chilled butter, flour, and salt. Using a pastry cutter or your fingers, mix until the dough starts to come together and forms pea-sized crumbs.
- Slowly add ice water, a tablespoon at a time, until the dough comes together into a ball.
- Roll out the dough on a floured surface to fit a 9-inch pie dish.
- Place the dough into the pie dish, gently pressing it into the bottom and sides. Trim off any excess dough from the edges and crimp to form a decorative edge.
- In a separate bowl, prepare the strawberry rhubarb filling: Combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir to combine and coat the fruit evenly.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool before serving.
Notes
- You can add a lattice top or a full top crust, depending on your preference.
- For a more golden crust, brush the top with a little egg wash before baking.
- If you prefer a sweeter pie, adjust the sugar to your taste.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes