Delicious Strawberry Rhubarb Pie Recipe You’ll Adore
This strawberry rhubarb pie recipe combines sweet strawberries and tangy rhubarb in a delicious dessert.
Equipment
- - Pie dish
- - Mixing bowl
- Rolling Pin
- - Pastry brush
Ingredients
For the Crust
- 1 batch Double-crust pie crust A homemade crust adds a personal touch.
For the Filling
- 2 cups Rhubarb Fresh, chopped into 1/2-inch pieces.
- 4 cups Strawberries Washed, hulled, and cut to match the rhubarb size.
- 1 cup Granulated sugar Adds essential sweetness.
- 3 tablespoons Minute tapioca Helps absorb excess juices.
- 2 tablespoons All-purpose flour Additional thickening agent.
- 1 tablespoon Lemon zest Brightens the flavors.
- 2 tablespoons Lemon juice Enhances the overall flavor.
- 1 teaspoon Ground cinnamon Adds a warm spice.
- 1 teaspoon Pure vanilla extract Enhances aromas.
- 2 tablespoons Salted butter Dotted on top of the filling.
For the Egg Wash
- 1 large Beaten egg Helps achieve a golden, glossy finish.
- 1 teaspoon Water Helps thin out the mixture.
- 1 tablespoon Extra sugar For sprinkling on top.
Instructions
How to Make Strawberry Rhubarb Pie
- Prepare the crust: Start by making the double-crust pie crust recipe. Roll out one half of the dough and carefully fit it into the bottom of a pie dish, ensuring it covers the edges. Reserve the other half for the top.
- Mix the filling: In a large bowl, combine the chopped rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla. Pour this sweet mixture into the prepared crust. Dot the filling with small chunks of salted butter for extra richness.
- Cover the pie: Roll out the reserved crust and gently place it over the filling. Make slits for ventilation or craft a beautiful lattice top. Seal the edges by crimping delicately.
- Create the egg wash: Beat the egg with 1 teaspoon of water in a small bowl. Using a pastry brush, evenly coat the top of the pie with the mixture, then sprinkle a teaspoon or two of sugar.
- Bake the pie: Loosely cover the pie edges with foil and bake in a preheated oven at 425°F for 15 minutes. Reduce the temperature to 375°F and bake for an additional 45 to 50 minutes, until the filling is bubbling and the crust turns golden brown.
- Cool before serving: Allow the pie to cool for at least 2 hours before slicing. This lets the filling set beautifully.
Notes
Optional: Serve with a dollop of whipped cream on top for an extra treat!