Description
A delightful homemade Strawberry Rhubarb Pie featuring a perfect balance of sweet strawberries and tart rhubarb in a flaky pie crust. This classic dessert is easy to prepare and baked to golden perfection, making it an ideal treat for any occasion.
Ingredients
Scale
Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, sliced into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, gently combine the quartered strawberries, sliced rhubarb, granulated sugar, all-purpose flour, and vanilla extract until everything is evenly coated.
- Prepare Crust Base: On a floured surface, roll out the pie crust evenly and carefully place it into your pie dish, ensuring it fits snugly.
- Fill Pie: Pour the prepared fruit filling into the pie crust. Dot the filling with the small pieces of unsalted butter. Then, cover with another layer of pie dough or create a lattice top to seal the pie.
- Bake Pie: Bake the pie at 425°F (220°C) for 15 minutes. After that, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least one hour before serving to let the filling set.
Notes
- You can adjust the sugar quantity based on the sweetness of your strawberries and personal preference.
- If the pie crust edges brown too quickly, cover them with foil halfway through baking.
- Letting the pie cool properly ensures a cleaner slice and better texture.
- Fresh or frozen strawberries and rhubarb can be used; if using frozen, thaw and drain excess liquid before mixing.
