Strawberry Rhubarb Pie Recipe
Today, we're diving into the world of flavors with a scrumptious Strawberry Rhubarb Pie recipe that's bound to tantalize your taste buds and leave you craving for more.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Pie dish
- Pastry brush
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, diced into ½ inch pieces
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 package (9 inches) refrigerated pie crusts (or homemade if you prefer)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced strawberries, diced rhubarb, sugar, cornstarch, vanilla extract, and ground cinnamon. Gently toss the mixture until the fruit is evenly coated.
- Roll out one pie crust and gently press it into your pie dish, ensuring it covers the bottom and sides.
- Pour the strawberry-rhubarb filling into the pie crust, spreading it out evenly.
- Roll out the second pie crust and place it over the filling. You can create a lattice pattern or simply cover the pie and cut a few slits to allow steam to escape.
- Trim any excess crust hanging over the edges and crimp the edges to seal the pie.
- Brush the top crust with the beaten egg, which will give the pie a beautiful golden color while baking.
- Place the pie on a baking sheet to catch any potential drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack before slicing and serving.