Description
Sweet strawberry rhubarb pie delivers classic comfort from summer’s garden bounty. Buttery crust and tart-sweet filling create a delightful dessert that brings families together around the table.
Ingredients
Scale
Main Ingredients:
- 2.5 cups rhubarb, chopped into 0.5-inch pieces
- 2.5 cups strawberries, washed, hulled and cut into pieces
- 1 recipe double-crust pie crust
Sweeteners and Thickeners:
- 1 cup granulated sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- Extra sugar for sprinkling on top of crust
Flavor Enhancers and Finishing Ingredients:
- 0.5 teaspoon lemon zest
- 0.5 teaspoon lemon juice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
- 1 beaten egg
- 1 teaspoon water
Instructions
- Prepare a double-crust pie dough according to the standard recipe, ensuring a smooth, pliable consistency.
- Gently drape one half of the rolled-out dough into a 9-inch (23-centimeter) pie dish, allowing excess to hang over the edges. Reserve the remaining dough for the top crust.
- In a spacious mixing bowl, combine freshly chopped rhubarb, ripe strawberries, granulated sugar, tapioca starch, all-purpose flour, fragrant lemon zest and juice, ground cinnamon, and pure vanilla extract. Gently fold the ingredients until evenly distributed.
- Transfer the vibrant fruit mixture into the prepared pie crust, spreading it evenly to create a uniform layer.
- Dot the surface of the fruit filling with small cubes of cold unsalted butter, which will enhance the richness and flavor.
- Roll out the remaining pie dough and carefully position it over the filling. Create decorative venting by either cutting strategic openings or weaving a classic lattice pattern. Delicately crimp the edges to seal the pie.
- Whisk an egg with a splash of water in a small bowl to create a glossy egg wash.
- Brush the egg wash over the pie’s surface using a pastry brush, then sprinkle coarse granulated sugar for a sparkling, crisp finish.
- Shield the pie’s edges with aluminum foil and bake at 425 degrees Fahrenheit (218 degrees Celsius) for 15 minutes to initiate the initial browning.
- Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 45 to 50 minutes. The pie is ready when the crust turns a deep golden brown and the filling bubbles tantalizingly.
- Allow the pie to cool completely on a wire rack for at least two hours, permitting the filling to set and flavors to meld before serving.
Notes
- Grab farm-fresh rhubarb with vibrant colors and crisp texture for maximum flavor punch.
- Create steam escape routes by slicing decorative V-shaped vents across golden pastry surface.
- Patience transforms this dessert from hot mess to perfectly set pie with rich, jammy filling.
- Refrigerate leftovers covered for up to three days, maintaining delicious taste and texture.
- Serve slightly warm with vanilla ice cream for a classic summer dessert experience.
- Cool pie completely on wire rack to prevent soggy bottom and ensure clean slicing.
- Prevent excessive bubbling by placing a baking sheet underneath during oven baking.
- Protect pie edges with aluminum foil if browning too quickly during final baking stages.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg