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- 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)

Strawberry-Rhubarb Pie

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. Click through to explore the full recipe and discover tips for adding your own twist to this timeless dessert. 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