Description
A golden, flaky crust filled with juicy strawberries and tart rhubarb—this classic summer pie delivers the perfect balance of sweet and tangy in every bite. Best served warm with a scoop of vanilla ice cream.
Ingredients
Units
Scale
- 3 cups fresh strawberries, hulled and halved
- 2 1/2 cups rhubarb, chopped (1/2-inch pieces)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- Optional: 1 tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss well and let sit for 10 minutes.
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Fill the crust with the fruit mixture.
- Top with the second crust or create a lattice pattern. Seal and crimp the edges.
- Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
- Place the pie on a baking sheet and bake for 20 minutes at 400°F.
- Reduce oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, until the crust is golden brown and filling is bubbly.
- Cool the pie completely to allow the filling to set before slicing and serving.
Notes
- Use a pie shield or foil to protect the crust edges from overbrowning during baking.
- Letting the filling sit helps prevent excess liquid in the pie.
- Pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
