Description
The most amazing and mouthwatering strawberry rhubarb pie with a perfect sweet and tart balance.
Ingredients
Scale
- 3 cups diced red rhubarb
- 4 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 egg white
- 1 tablespoon water or milk
- sprinkle of sugar
- pie dough for 2 crusts
Instructions
- Wash and prepare strawberries and rhubarb
- Combine fruit with sugar and let sit 30-60 minutes
- Drain excess liquid and reserve 1/4 cup
- Mix fruit with reserved juice, cornstarch, vanilla, and salt
- Preheat oven to 450°F
- Roll out bottom crust and place in pan
- Add filling and cover with top crust
- Cut slits, brush with egg wash, and sprinkle sugar
- Bake 10 minutes at 450°F
- Reduce heat to 350°F and bake 30-45 minutes
- Cool for at least 1 hour before serving
Notes
- Allow pie to cool fully before slicing
- Store in refrigerator up to 7 days
- Freeze baked pie up to 4 months
- Freeze unbaked pie up to 2 months
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 3
- Cholesterol: 20