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Delicious homemade Strawberry Rhubarb Pie with a flaky crust

Strawberry Rhubarb Pie

A delightful blend of sweet strawberries and tangy rhubarb, enveloped in a flaky crust. Perfect for any occasion, this pie is easy to prepare and impresses guests!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups strawberries, hulled and sliced Fresh strawberries preferred
  • 2 cups rhubarb, diced Fresh rhubarb or frozen, thawed and drained
Sweeteners
  • 1 cup sugar
Thickening Agent
  • 1/4 cup cornstarch
Seasoning
  • 1/4 teaspoon salt
Acid
  • 1 tablespoon lemon juice Freshly squeezed is best
Fat
  • 1 tablespoon butter To dot the filling
Crust
  • 1 pie crust store-bought or homemade

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, salt, and lemon juice until well combined.
  3. Pour the filling into the prepared pie crust.
  4. Dot the filling with small pieces of butter.
  5. Cover with the second pie crust, seal the edges, and cut slits for venting.
Baking
  1. Bake for 15 minutes in the preheated oven.
  2. Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the crust is golden and the filling is bubbly.
Cooling
  1. Allow to cool before serving.

Notes

Ensure the strawberries and rhubarb are well-drained to avoid a soggy crust. Let the pie cool completely to allow the filling to set properly before slicing. For a golden crust, brush with an egg wash before baking. Store leftovers in the refrigerator for up to three days, covered to maintain freshness.