Strawberry Rhubarb Pie
Prep Time
25 min
Cook Time
60 min
Total Time
85 min
Servings
8
A classic American Strawberry Rhubarb Pie with a perfectly balanced sweet and tart filling in a flaky crust.
Ingredients
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a large bowl, mix granulated sugar, cornstarch, and salt.
- Step 3: Add strawberries, rhubarb, and lemon juice to the sugar mixture, tossing gently to coat.
- Step 4: Roll out one pie crust and fit it into a 9-inch pie plate.
- Step 5: Pour the fruit filling into the crust, then dot with butter pieces.
- Step 6: Cover with the second pie crust, crimping the edges to seal and cutting slits for steam to escape.
- Step 7: In a small bowl, whisk together the egg and milk, then brush over the pie crust.
- Step 8: Sprinkle with coarse sugar if desired.
- Step 9: Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Step 10: Let the pie cool on a wire rack before serving.
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