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- Fresh strawberries and rhubarb - Pie crust components: flour, butter, sugar, salt - Flavor enhancers: vanilla extract, lemon juice, ground cinnamon

Strawberry-Rhubarb Pie

Craving a delightful dessert? This easy Strawberry-Rhubarb Pie recipe is perfect for any baking level! Enjoy the deliciously sweet-tart flavor combo as you whip up a flaky crust and a luscious fruit filling. With simple ingredients and step-by-step instructions, you’ll impress everyone at the table. Ready to make your own masterpiece? Click through to explore the full recipe and tips for the perfect pie!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and cubed

1/4 cup granulated sugar (plus 1 tbsp for dusting)

1/2 tsp salt

6-8 tbsp ice water

2 cups strawberries, hulled and sliced

2 cups rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

1/4 cup cornstarch

1 tsp vanilla extract

1 tsp lemon juice

1/2 tsp ground cinnamon (optional)

1 egg (for egg wash)

1 tbsp milk (for egg wash)

Instructions
 

Make the Pie Crust: In a mixing bowl, combine the flour, 1/4 cup sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

    Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide into two balls, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

      Prepare the Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, 1 cup sugar, cornstarch, vanilla extract, lemon juice, and ground cinnamon. Gently mix until the fruit is well coated. Let it sit for 10 minutes to release juices.

        Assemble the Pie: Preheat the oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit your pie dish. Transfer it to the dish and trim the edges. Pour the strawberry-rhubarb filling into the crust.

          Roll out the second dough disc and place it over the filling. You can cut slits for ventilation and create a lattice pattern for a decorative touch. Trim and crimp the edges of the pie crust to seal.

            In a small bowl, whisk the egg and milk for the egg wash. Brush the top crust with the egg wash and sprinkle with 1 tablespoon of sugar.

              Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the crust is golden and the filling is bubbling.

                Cool and Serve: Allow the pie to cool for at least 2 hours before slicing. This will help the filling set beautifully.

                  Prep Time: 30 minutes | Total Time: 1 hour 20 minutes | Servings: 8

                    - Presentation Tips: Serve warm or at room temperature, optionally with a scoop of vanilla ice cream on the side, garnished with fresh strawberries and mint leaves.