Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8-10 servings
Cuisine: Deutsch
Ingredients: 4 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces; 4 cups fresh strawberries, hulled and quartered; 1 1/4 cups granulated sugar; 1/4 cup all-purpose flour; 1 teaspoon fresh lemon juice; 1/4 teaspoon ground cinnamon (optional); Pinch salt; 2 tablespoons unsalted butter, cut into small pieces; 2 (9-inch) unbaked pie crusts (store-bought or homemade); 1 large egg, beaten; 1 tablespoon water; 1 teaspoon granulated sugar, for sprinkling

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This classic pie is a celebration of spring's freshest produce, pairing juicy, ripe strawberries with the tangy bite of rhubarb. Encased in a buttery, flaky pie crust, the fruit filling bakes down into a sweet-tart, luscious consistency. It's a delightful balance of flavors and textures, making it an irresistible dessert that evokes warmth and tradition, especially delicious served with a scoop of vanilla ice cream.

speichern

Prep Time25 min

Cook Time60 min

Servings8-10 servings

DifficultyMedium

Equipment

9-inch Pie PlateLarge Mixing BowlWire Rack

Instructions

1
Preheat oven to 425°F (220°C). In a large bowl, gently combine the rhubarb and strawberries.
2
In a separate small bowl, whisk together the granulated sugar, flour, lemon juice, cinnamon (if using), and salt. Pour this sugar mixture over the fruit and toss gently until the fruit is evenly coated.
3
Place one pie crust into a 9-inch pie plate. Pour the fruit mixture into the pie shell and dot the top with the small pieces of butter.
4
Top with the second pie crust. You can either place it whole, cut into strips for a lattice top, or cut out decorative shapes. Crimp the edges of both crusts together to seal, and cut several slits in the top crust to allow steam to escape.
5
For an extra golden finish, whisk together the egg and water to create an egg wash. Brush the top crust lightly with the egg wash and sprinkle with 1 teaspoon of granulated sugar.
6
Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges loosely with aluminum foil. Remove from oven and let the pie cool on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.

Nutrition

Calories400 kcal

Protein4g

Fat18g

Carbohydrates

Frequently Asked Questions

Why is it important to cool the pie completely before slicing?

Cooling allows the fruit filling to fully set and thicken. If you cut into the pie too early, the filling will be runny and spill out. Patience is key for perfect slices!

Can I use frozen fruit instead of fresh?

Yes, you can use frozen strawberries and rhubarb. Do not thaw them before mixing with the sugar and flour, as thawing will release too much liquid. You may need to add an extra tablespoon of flour to the filling to absorb the additional moisture.

How do I prevent the pie crust edges from burning?

If the edges of your pie crust start to brown too quickly, you can cover them loosely with aluminum foil. You can also buy or make a pie crust shield to protect the edges.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.