Perfect Strawberry Rhubarb Pie Recipe for Sweet Cravings
This strawberry rhubarb pie recipe combines sweet strawberries and tangy rhubarb for a delightful dessert experience.
Equipment
- - Pie dish
- Mixing bowl
- Rolling Pin
Ingredients
For the Crust
- 1 recipe Double-crust pie crust Homemade or store-bought
For the Filling
- 2 cups Rhubarb Chopped into 1/2-inch pieces
- 2 cups Strawberries Fresh, washed, hulled, and cut into pieces
- 1 cup Granulated sugar Sweetens the filling
- 2 tablespoons Minute tapioca Thickens the filling
- 2 tablespoons All-purpose flour Helps with texture
- 1 tablespoon Lemon zest Infuses brightness
- 1 tablespoon Lemon juice Enhances flavors
- 1 teaspoon Ground cinnamon Adds warmth and spice
- 1 teaspoon Pure vanilla extract For flavor depth
- 2 tablespoons Salted butter Chunked on top of filling
For the Egg Wash
- 1 large Beaten egg For shiny crust
- 1 tablespoon Water Mixed with egg
- 1 tablespoon Extra sugar For sprinkling on top
Instructions
Steps
- Prepare the crust: Roll out one half of your double-crust pie recipe, placing it carefully in the bottom of a pie dish.
- Mix the filling: In a large bowl, combine chopped rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla.
- Add the top crust: Roll out the remaining half of the pie crust and gently lay it over the filling. Cut slits for ventilation.
- Make the egg wash: Beat together the egg and water, brush over the top, and sprinkle with extra sugar.
- Bake the pie: Cover edges with foil and bake at 425°F for 15 minutes, then reduce to 375°F and bake for an additional 45-50 minutes.
- Cool and serve: Allow the pie to cool for at least 2 hours before slicing.
Notes
Serve warm with a scoop of vanilla ice cream for extra sweetness and flavor.