Delicious Strawberry Rhubarb Pie
A delightful pie bursting with the sweet juiciness of strawberries and the tartness of rhubarb, encased in a flaky crust.
Ingredients
For the Filling
- 1 cup rhubarb, chopped into small pieces
- 1 cup strawberries, hulled and quartered
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pie crust homemade or store-bought
- 1 tablespoon butter, cut into small pieces for topping
Instructions
Preparation
- In a large mixing bowl, combine rhubarb and strawberries. Add sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently to coat the fruit in the mixture and let it sit for about 10 minutes.
- While the filling rests, preheat your oven to 425°F (220°C).
- If using a store-bought crust, place it in a 9-inch pie pan. If making a homemade pie crust, roll it out into a circle and fit it into the pan.
- Pour the settled fruit mixture into the pie crust. Distribute it evenly and dot with small pieces of butter on top.
- If desired, create a lattice crust or cover it with another layer of pie crust. Seal the edges by crimping and make slits in the top crust to allow steam to escape.
- Place the pie in the preheated oven and bake for about 45 minutes or until the crust is golden brown.
- Allow the pie to cool for at least 10 minutes before slicing. Enjoy it warm or at room temperature.
Notes
For substitutions, if rhubarb isn’t available, use more strawberries or blueberries. Store leftovers in the refrigerator for 3-4 days, or wrap tightly and freeze for up to 3 months. Reheat slices in an oven set to 350°F (175°C) for 10-15 minutes.