Indulge in the perfect combination of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Pie recipe. The juicy, vibrant filling is encased in a flaky pastry crust, creating a mouthwatering dessert that is sure to impress. With just a few simple steps, you can enjoy the taste of summer all year round. Serve this pie warm with a scoop of vanilla ice cream for a truly sublime treat.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, diced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 package (2 pie crusts) refrigerated pie crusts
- 1 tablespoon milk
- 2 tablespoons sugar (for sprinkling)
Directions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well until all the ingredients are evenly coated.
- Line a 9-inch pie dish with one pie crust. Pour the strawberry rhubarb filling into the crust, ensuring it is evenly spread.
- Cover the filling with the second pie crust. Seal the edges by crimping with a fork or your fingers. Make a few small slits in the top crust to allow steam to escape.
- Brush the top crust with milk and sprinkle with sugar for a golden finish.
- Place the pie dish on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and let it cool for at least 1 hour before serving. This allows the filling to set.
- Slice and serve the pie warm, accompanied by a scoop of vanilla ice cream if desired.
