Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Introduction

Strawberry-Rhubarb Pie is a timeless dessert that perfectly balances sweet strawberries with the tangy bite of rhubarb, all wrapped in a buttery, flaky crust. It’s a pie that brings back memories of summer afternoons and family gatherings, filling your kitchen with a mouthwatering aroma as it bakes. The combination of the tender fruit filling and golden, slightly crisp crust makes every slice irresistible. Whether you choose a classic top crust or a decorative lattice, this pie is as beautiful as it is delicious. Serve it warm with whipped cream or vanilla ice cream for an extra indulgent touch.

Ingredients

Pie Crust

• 2 ½ cups (312 g) all-purpose flour
• 1 tsp salt
• 1 cup (227 g) cold unsalted butter, cut into small pieces
• ¼–½ cup (60–120 ml) ice water

Filling

• 3 cups (450 g) diced rhubarb
• 3 cups (450 g) strawberries, hulled and sliced
• 1 cup (200 g) granulated sugar
• ¼ cup (32 g) cornstarch
• 1 tsp (5 ml) lemon juice
• ½ tsp (2.5 ml) vanilla extract
• ¼ tsp ground cinnamon (optional)

Topping

• 1 beaten egg (for egg wash)
• 1 tbsp (12 g) granulated sugar (for sprinkling)

Optional

• Whipped cream or vanilla ice cream for serving

Instructions