Description
Fresh and delicious, this classic Strawberry Rhubarb Pie combines sweet strawberries with tart rhubarb for a delightful dessert.
Ingredients
Scale
- 2 cups sliced strawberries
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Pie crust (for bottom and top)
- 1 beaten egg (for brushing)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, cornstarch, and vanilla in a bowl. Let sit for 15 minutes.
- Roll out pie crust and place in pie dish. Pour in the fruit mixture and dot with butter.
- Cover with a second crust, crimp edges, and cut slits for steam.
- Brush with beaten egg and bake for 15 minutes. Reduce temperature to 350°F (175°C) and bake for 30-40 minutes.
- Cool before serving.
Notes
Serve with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg