Description

A classic summer dessert that combines sweet strawberries and tart rhubarb in a flaky, golden crust. Perfectly balanced and bursting with flavor, this pie is a crowd-pleaser at any gathering.

Ingredients

Units Scale

2 1/2 cups fresh rhubarb, chopped
2 1/2 cups fresh strawberries, hulled and sliced
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp butter, cut into small pieces
1 package (14 oz) refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional, for topping)

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Instructions

Preheat oven to 425°F (220°C).
In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, cinnamon, and lemon juice. Toss until well coated and let sit for 15 minutes.
Roll out one pie crust and fit into a 9-inch pie dish.
Pour the fruit filling into the crust and dot with butter pieces.
Roll out the second crust and place over the filling. Trim, seal, and crimp the edges. Cut small slits or create a lattice top for steam to escape.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue baking for 40–45 minutes or until the crust is golden and filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to let the filling set.

Notes

Use fresh, in-season fruit for the best flavor.
If using frozen fruit, thaw and drain excess liquid before using.
Serve with a scoop of vanilla ice cream for an extra treat.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26g
Sodium: 210mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg