Description
Indulge in the perfect balance of sweet and tart with this delightful Strawberry Rhubarb Pie. A classic American dessert that combines the vibrant flavors of fresh strawberries and rhubarb in a flaky double-crust pastry.
Ingredients
Scale
Filling:
- 1 cup white sugar
- 1/2 cup all-purpose flour (or quick-cooking tapioca for thickening)
- 1 lb (≈450 g) rhubarb, cut into 1/4-inch pieces
- 2 pints (≈570 g) strawberries, hulled and quartered
Crust:
- Double-crust pastry for a 9-inch pie
- 2 Tbsp butter, diced
- 1 large egg yolk (for brushing top crust; optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Mix filling: In a large bowl, mix sugar and flour (or tapioca); toss with rhubarb and strawberries and let sit for 30 minutes.
- Assemble pie: Pour mixture into bottom crust, dot with butter, and top with the second crust; seal and crimp edges. Brush top with egg yolk if desired; cut vents for steam.
- Bake: Bake for 35 minutes or until crust is golden and filling is bubbly.
- Cool: Let cool on a wire rack before slicing.
Notes
- For a lattice-style top and touch of spice, try the ‘Summer Strawberry Rhubarb Pie’ version—includes nutmeg and cinnamon for added warmth (Allrecipes).
- If you prefer a cleaner pink color and firmer setting, use quick-cooking tapioca instead of flour (Wikipedia).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 406 kcal
- Sugar: 29 g
- Sodium: 266 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 11 mg
