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Easy Strawberry Rhubarb Pie Recipe

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This Easy Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of fresh strawberries, all encased in a flaky, buttery pie crust. Perfectly balanced and baked to golden perfection, this pie is an ideal dessert for spring and summer gatherings.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1 (14.1 ounce) package refrigerated rolled up pie crust (2 crusts) (Pillsbury)

Filling

  • 3 cups quartered fresh strawberries (about 1 quart)
  • 3 cups 1/2 inch thick sliced fresh rhubarb pieces (about 3 stalks)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 teaspoons lemon juice
  • 2 tablespoons cold butter, cut into small pieces (salted or unsalted)
  • 1 egg, lightly beaten with a fork
  • 1 tablespoon sugar (for sprinkling)

Instructions

  1. Preheat oven: Set the oven temperature to 400 degrees Fahrenheit to prepare for baking the pie.
  2. Prepare pie crusts: Let the refrigerated pie crusts sit at room temperature for about 15 minutes to soften slightly, making them easier to unroll and shape.
  3. Unroll first crust: Carefully unroll one pie crust and smooth out any curled edges. Time it so the second crust is not left out for too long.
  4. Place crust in pie plate: Fit the first crust into a 9-inch pie plate or pan and refrigerate it while you prepare the filling.
  5. Mix filling: In a large bowl, whisk together the sugar and cornstarch. Gently toss the quartered strawberries, sliced rhubarb, lemon juice, and the sugar-cornstarch mixture together until well combined.
  6. Add filling to crust: Spoon the fruit mixture into the chilled pie crust evenly. Distribute small pieces of cold butter over the filling for richness.
  7. Prepare top crust: Unroll the second pie crust and smooth the edges with a rolling pin if needed. Fold it in half to transfer it carefully over the filling, then unfold it to cover the pie.
  8. Seal edges: Fold the edge of the top crust over the bottom crust edges and crimp the edges by pinching the dough with thumb and fingers all around the pie to seal.
  9. Vent the pie: Use a sharp knife to cut a few slits into the top crust to allow steam to escape during baking.
  10. Optional egg wash: For a darker, glossy crust, brush the top with beaten egg and sprinkle with 1 tablespoon of sugar.
  11. Bake the pie: Place the pie in the oven and bake at 400 degrees Fahrenheit for 45 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Protect crust edges (optional): To avoid over-browning, cover crust edges with a pie crust shield or strips of heavy-duty aluminum foil during the last 10 to 15 minutes of baking.
  13. Cool before serving: Let the pie stand for 1 hour at room temperature to set the filling, allowing for clean slices when served.

Notes

  • Using a pie crust shield or foil strips helps prevent the edges of the pie crust from burning during baking.
  • Letting the pie cool completely ensures that the filling sets and the slices hold their shape.
  • Choosing between salted or unsalted butter depends on your preference; either works well in this recipe.
  • Fresh strawberries and rhubarb should be washed and trimmed before preparing.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/easy-strawberry-rhubarb-pie-recipe/