Strawberry Rhubarb Pie Recipe | Perfect Summer Dessert
If you want to make a classic pie that's perfect for summer and beyond delicious, you've gotta try our strawberry rhubarb pie recipe. Made with a flaky double crust and a sweet filling of strawberries and rhubarb, this pie is the ultimate summer dessert. The combination of ripe strawberries and tangy rhubarb creates a flavor that is both sweet and tart. Our recipe includes tips for slicing the fruit just right and getting the perfect texture for your pie. With a touch of vanilla and a bit of sugar, the filling becomes a luscious and gooey mixture that is irresistible. The pie is baked to golden perfection, with a lattice top that adds a beautiful and impressive touch. Serve it warm with a scoop of ice cream for a truly decadent summer pie experience. This recipe is easy to follow and will have you enjoying a slice of homemade pie in no time. So gather your ingredients, roll out your pie dough, and get ready to bake up a tasty treat that will impress family and friends alike.
Ingredients:
- Two rounds of pie dough for a double crust
- 1 pound of strawberries
- A bunch of rhubarb
- 3/4 cup (150 grams) of granulated sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/4 cup of cornstarch or tapioca starch
- Coarse sugar for finishing
- Optional: 1 tablespoon of butter for topping
- Egg yolk with 1-2 teaspoons of water for egg wash
Cooking steps:
- Preheat the oven to 425°F (220°C).
- Slice the strawberries and rhubarb into the desired sizes.
- In a bowl, mix the sliced strawberries and rhubarb with sugar, salt, vanilla extract, and cornstarch or tapioca starch.
- Let the fruit mixture sit for about 10 minutes to allow the flavors to meld together.
- Roll out one round of pie dough and transfer it to a 9-inch pie dish, gently pressing it in.
- Spoon the strawberry rhubarb filling into the pie crust, leveling it out.
- If desired, dot the top of the filling with pieces of butter.
- Roll out the second round of pie dough and cut it into lattice strips.
- Lay the lattice strips over the pie filling, alternating the direction of the strips.
- Use an egg wash to glue the lattice strips together and fold the edges of the pie dough under.
- Optional: Sprinkle coarse sugar over the top of the pie for added sparkle and crunch.
- Cover the pie with foil to protect the edges from burning, but still allow heat to get inside.
- Bake the pie in the preheated oven at 425°F (220°C) for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool before serving. Enjoy!
