Strawberry-Rhubarb Pie

- 1 ½ cups all-purpose flour - ½ teaspoon salt - 1 tablespoon granulated sugar - ½ cup unsalted butter, chilled and cubed - 4 to 5 tablespoons ice water - 2 cups fresh strawberries, hulled and halved - 2 cups rhubarb, diced - 1 cup granulated sugar - 3 tablespoons cornstarch - 1 teaspoon vanilla extract - 1 teaspoon lemon juice - 1 tablespoon unsalted butter, for dotting - 1 egg, beaten (for egg wash) - Coarse sugar for sprinkling (optional)

Indulge in the classic flavors of homemade strawberry-rhubarb pie with this delightful and easy recipe. Perfect for beginners, this pie combines sweet strawberries and tangy rhubarb for a refreshing treat. Follow simple steps to create a flaky crust and delicious filling that will impress your friends and family.Happy baking!

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Ingredients

1 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon granulated sugar

½ cup unsalted butter, chilled and cubed

4 to 5 tablespoons ice water

2 cups fresh strawberries, hulled and halved

2 cups rhubarb, diced

1 cup granulated sugar (adjust to taste)

3 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 tablespoon unsalted butter, for dotting

1 egg, beaten (for egg wash)

Coarse sugar for sprinkling (optional)

Instructions

Make the Pie Crust: In a mixing bowl, combine flour, salt, and sugar. Add cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Mix gently until the fruits are well coated. Let it sit for about 15-20 minutes for the juices to meld.

Preheat Oven: Preheat your oven to 425°F (220°C).

Roll Out the Dough: On a floured surface, roll out one disc of chilled dough into a circle about 12 inches in diameter. Carefully place it into a 9-inch pie pan. Trim any excess with kitchen scissors.

Add the Filling: Pour the strawberry-rhubarb mixture into the prepared pie crust. Dot the filling with small pieces of butter.

Top Crust: Roll out the second disc of dough to a similar size. You can either cover the pie with the whole crust and cut slits for vents or create a lattice pattern by cutting the dough into strips. Place it over the filling and crimp the edges to seal.

Egg Wash: Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.

Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown. If the edges brown too quickly, cover them with foil.

Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours for the filling to set. Slice and serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 8