Strawberry Rhubarb Pie

Perfectly balanced with sweet strawberries and tangy rhubarb, this homemade pie is a summer favourite.

By: HomeFindss kitchen

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Strawberry Rhubarb Pie

For the Pie Crust:

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, chilled and cubed

• 1/4 cup granulated sugar

• 1/4 teaspoon salt

• 6-8 tablespoons ice water
  

Ingredients for the Filling:

• 3 cups fresh strawberries, hulled and halved

• 3 cups rhubarb, sliced

• 1 1/4 cups granulated sugar

• 1/4 cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

Ingredients for the Top Crust:

• 1 egg, beaten (for egg wash)

• 2 tablespoons turbinado sugar (optional)

Directions

1. Make the Pie Crust:

• In a large mixing bowl, combine flour, sugar, and salt.

• Add the chilled, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.

• Gradually add ice water, one tablespoon, and mix until the dough comes together.

• Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least one hour.
  

2. Prepare the Filling:

• In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon. Mix well and let sit for 15-20 minutes.

3. Assemble the Pie:

• Preheat your oven to 375°F (190°C).

• On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.

• Pour the strawberry rhubarb filling into the crust.

• Roll out the second disc of dough and cover the pie, sealing the edges. You can create a lattice crust for a decorative touch.

• Brush the top crust with beaten egg and sprinkle with turbinado sugar if desired.
  

4. Bake the Pie:

• Place the pie on a baking sheet to catch any drips.

• Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.

• If the edges of the crust brown too quickly, cover them with aluminum foil.

Cool and Serve:

• Allow the pie to cool completely on a wire rack before serving to let the filling set.

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

TIPS

• Fresh Ingredients: For the best flavour, use fresh, ripe strawberries and rhubarb.

• Crust Perfection: Keep your pie crust ingredients cold to achieve a flaky texture.

• Storage: Store leftover pie in the refrigerator for up to 3 days.

Enjoy your delicious Strawberry Rhubarb Pie!

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