Description
This Strawberry Rhubarb Pie is a perfect balance of sweet and tart flavors, featuring a luscious fruit filling made from fresh strawberries and rhubarb, wrapped in a flaky, golden pie crust. A classic dessert that’s ideal for spring and summer, it’s baked to bubbly perfection with a hint of cinnamon for warmth.
Ingredients
Scale
Fruit Filling
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
Pie Crust
- 1 pie crust (unbaked)
- 1 pie crust (top, unbaked)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Mix Fruit Filling: In a large mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir thoroughly until all the fruit is evenly coated with the sugar mixture.
- Fill the Pie Crust: Pour the prepared fruit mixture into the unbaked pie crust, spreading it out evenly to ensure consistent cooking.
- Add Butter Dots: Dot small pieces of butter evenly over the top of the fruit filling to enrich the flavor and help create a luscious texture.
- Cover Pie: Place the second pie crust on top, sealing the edges by crimping them together securely to prevent the filling from leaking during baking.
- Vent the Top Crust: Cut several slits in the top crust to allow steam to escape while baking, preventing the crust from becoming soggy.
- Bake the Pie: Bake in the preheated oven for 50-60 minutes, until the crust turns golden brown and the fruit filling is bubbly. After 30 minutes, check and cover the crust edges with foil if they appear too dark to avoid burning.
- Cool Before Serving: Remove the pie from the oven and let it cool at room temperature for at least 2 hours so the filling sets properly for clean slices.
Notes
- To prevent a soggy bottom crust, you can pre-bake (blind bake) the bottom crust for 10 minutes before adding the filling.
- Cover the crust edges with foil or a pie shield early in baking to avoid over-browning.
- Use fresh rhubarb and ripe strawberries for the best flavor balance.
- Allowing the pie to cool completely helps the filling thicken and slice more cleanly.
