Ingredients
Scale
Before we get started, let’s gather our ingredients. Here’s what you’ll need for the ultimate Fresh Strawberry Rhubarb Pie:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1 package (14.1 ounces) refrigerated pie crusts (or homemade, if you’re feeling adventurous!)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, vanilla extract, and cinnamon. Mix well and set aside.
- Roll out the refrigerated pie crusts and place one in a 9-inch pie pan.
- Pour the filling into the crust.
- Cover with the second pie crust, cutting slits for a lattice or placing it whole.
- Beat the egg with the milk and brush over the top crust.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 30 minutes.
- Cool for at least 2 hours before serving.
Notes
- Adjust sugar based on the sweetness of the strawberries and rhubarb.
- Letting the pie cool is essential for setting the filling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian