Description
A classic dessert combining sweet strawberries with tart rhubarb in a flaky double crust.
Ingredients
Scale
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 prepared pie crusts (for a double crust)
- 1 tablespoon milk or cream (for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
- Let the fruit mixture sit for 15 minutes to allow the juices to release.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the fruit filling into the bottom crust.
- Roll out the second pie crust and place it over the filling.
- Crimp the edges to seal the crusts together.
- Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with milk and sprinkle with coarse sugar.
- Place the pie on a baking sheet to catch any drips.
- Bake for 45-55 minutes, until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely on a wire rack before slicing, about 4 hours.
Notes
- For a thicker filling, increase the cornstarch to 1/3 cup.
- If using frozen fruit, do not thaw it first; add an extra tablespoon of cornstarch.
- Place a pie shield or foil around the crust edges halfway through baking to prevent over-browning.
- The pie filling will thicken as it cools.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 32g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg