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Strawberry Rhubarb Pie

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A delightful blend of sweet strawberries and tart rhubarb wrapped in a flaky crust, perfect for any summer gathering.

Ingredients

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  • 1 1/2 cups chopped rhubarb
  • 1 1/2 cups sliced strawberries
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pie crust (homemade or store-bought)
  • 1 tablespoon butter
  • 1 egg (for egg wash)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine the chopped rhubarb, sliced strawberries, sugar, flour, lemon juice, and vanilla; mix well.
  3. Place the pie crust in a pie pan and fill it generously with the fruit mixture.
  4. Dot the top with small pats of butter.
  5. Cover with another pie crust or create a lattice crust on top.
  6. Brush the top with egg wash.
  7. Bake for 15 minutes in the preheated oven.
  8. Reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes.
  9. Let the pie cool before serving.

Notes

Serve with vanilla ice cream or whipped cream. Store leftovers tightly covered in the fridge for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/strawberry-rhubarb-pie/

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