Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie is the perfect balance of sweet and tart! Made with juicy strawberries and tangy rhubarb in a flaky double pie crust, it’s the ultimate springtime dessert. Serve it warm with a scoop of vanilla ice cream for a nostalgic treat that everyone will love.
Servings: 8
Calories: 447kcal
Equipment
- Large mixing bowl
- 9-inch pie pan
- Pastry Brush
- Spoon or spatula
- Wire cooling rack
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb cut into ¼-inch slices
- 2 pints fresh strawberries hulled and quartered
- 14.1 oz pastry for a double crust 9-inch pie 1 package
- 2 tbsp butter
- 1 egg yolk large
- 2 tbsp white sugar for sprinkling on top
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix flour and sugar, then add rhubarb and strawberries. Toss to coat and let stand for 30 minutes.
- Pour the fruit mixture into the bottom pie crust. Dot with butter, add the top crust, seal the edges with water, then brush with egg yolk and sprinkle with sugar.
- Cut slits in the top crust for steam to escape.
- Bake for 35–40 minutes, or until the filling is bubbly and crust is golden brown.
- Cool on a wire rack before serving.
Notes
- Fresh strawberries are ideal, but frozen can be used in a pinch.
- Let the pie cool fully for cleaner slices.
- Place a baking sheet under the pie to catch any drips during baking.
Nutrition
Calories: 447kcal | Carbohydrates: 70g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 232mg | Potassium: 405mg | Fiber: 5g | Sugar: 34g | Vitamin A: 192IU | Vitamin C: 74mg | Calcium: 82mg | Iron: 2mg