Strawberry Rhubarb Pie
+7 photos

Strawberry Rhubarb Pie

This strawberry rhubarb pie has a ruby-red filling with a delicious sweet-tart flavor in a buttery crust to make a sensational springtime dessert.

Ingredients

  • white sugar
    1 c
  • all-purpose flour
    ½ c
  • rhubarb

    cut into 1/4 inch slices

    1 lb
  • strawberries

    hulled and quartered

    2 pints
  • package pastry for a double crust 9-inch pie
    1
  • butter
    2 tbsp
  • egg yolk
    1 large
  • white sugar
    2 tbsp

Directions

  1. 1

    Preheat the oven to 400 degrees F (200 degrees C).

  2. 2

    Mix flour and sugar together in a large bowl.

    Step 2
  3. 3

    Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

    Step 3
  4. 4

    Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

    Step 4
  5. 5

    Brush egg yolk on top of pie with a pastry brush.

    Step 5
  6. 6

    Sprinkle with sugar.

    Step 6
  7. 7

    Cut several slits in the top crust to allow steam to escape.

    Step 7
  8. 8

    Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.

    Step 8
  9. 9

    Enjoy!

    Step 9
Strawberry Rhubarb Pie
+7

Strawberry Rhubarb Pie

437 cal

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About this Recipe

Craving that quintessential taste of spring? This Strawberry Rhubarb Pie delivers a sensational dessert experience, combining the perfect sweet-tart balance with a golden, buttery crust that truly sings of the season.It's not just another fruit pie; the magic lies in its vibrant, ruby-red filling, where the bold tartness of fresh rhubarb meets the juicy sweetness of ripe strawberries. Encased in a flaky, rich double crust, every bite offers a delicious harmony of textures and flavors that define a classic homemade pie. You'll love how this recipe brings together simple, wholesome ingredients for an unforgettable treat.Prepare for a delightful journey for your palate. You'll savor the bright, tangy notes of rhubarb beautifully complemented by the lush, fruity sweetness of quartered strawberries. The tender, luscious filling is perfectly set, offering a satisfying mouthfeel, all encased in a crisp, buttery pastry shell. It's an indulgent yet refreshing dessert, with each generous slice containing 437 calories of pure springtime bliss. This pie promises a genuine taste of comfort.This recipe shines as is, but you can tailor it to your preferences. If you prefer a less sweet pie, you can slightly reduce the 1 cup of white sugar in the filling to let the fruit's natural tartness shine through even more. For a decorative touch, consider creating a lattice top with your double-crust pastry rather than a solid lid. This pie is naturally vegetarian, making it a wonderful option for many diners.Perfect for any springtime gathering, from a casual weeknight treat to a special holiday feast. Serve it warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an unforgettable finish to any meal.

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