Here’s a classic Rhubarb Strawberry Pie recipe that’s sweet, tart, and perfect for summer!
Rhubarb Strawberry Pie Recipe
Ingredients
For the Filling:
2 ½ cups fresh rhubarb, chopped into ½-inch pieces
2 ½ cups fresh strawberries, hulled and halved
1 ¼ cups granulated sugar
¼ cup cornstarch
1 tsp lemon juice
½ tsp vanilla extract (optional)
¼ tsp ground cinnamon (optional)
Pinch of salt
For the Crust:
1 package refrigerated pie crusts (2 crusts)
or use homemade if preferred (see below)
For the Top:
1 tbsp butter, cut into small pieces
1 tbsp milk or cream (for brushing crust)
1 tbsp coarse sugar (optional, for sprinkling)
Instructions
1. Preheat Oven:
Preheat your oven to 425°F (220°C).
Place a baking sheet on the lower rack to catch any drips.
2. Prepare the Filling:
In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
Gently mix and let it sit for 10–15 minutes to release some juices.
3. Assemble the Pie:
Roll out one pie crust into a 9-inch pie plate.
Pour the fruit filling into the crust. Dot the top with butter.
Cover with the second crust (or make a lattice top).
Crimp the edges to seal, and cut slits in the top if using a full crust.
Brush the crust with milk or cream and sprinkle with coarse sugar if desired.
4. Bake:
Bake at 425°F (220°C) for 15 minutes.
Then reduce temperature to 375°F (190°C) and bake for another 40–45 minutes, or until the crust is golden and the filling is bubbling.
5. Cool:
Let the pie cool for at least 2–3 hours before slicing. This allows the filling to set.
Optional: Homemade Pie Crust (for 2 crusts)
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
6–8 tbsp ice water
Mix dry ingredients, cut in butter until pea-sized crumbs form, add water until dough comes together. Divide into 2 discs, wrap and chill for at least 1 hour.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
