Classic Strawberry Rhubarb Pie (Print Version)
This strawberry rhubarb pie combines juicy strawberries and tart rhubarb in a golden, flaky crust for the perfect balance of sweet and tangy flavors.
# Ingredients:
→ Filling
01 -
1 cup white sugar
02 -
½ cup all-purpose flour
03 -
1 pound rhubarb, cut into ¼-inch slices
04 -
2 pints fresh strawberries, hulled and quartered
05 -
2 tablespoons butter
→ Crust
06 -
1 (14.1 ounce) package pastry for a double crust 9-inch pie
→ Topping
07 -
1 large egg yolk
08 -
2 tablespoons white sugar for sprinkling
# Instructions:
01 -
Preheat the oven to 400 degrees F (200 degrees C).
02 -
Mix flour and sugar together in a large bowl.
03 -
Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
04 -
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
05 -
Brush egg yolk on top of pie with a pastry brush.
06 -
Sprinkle the top crust with sugar.
07 -
Cut several slits in the top crust to allow steam to escape.
08 -
Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes.
09 -
Cool pie on rack before serving.
# Notes:
01 -
For best results, use fresh rhubarb and strawberries when they're in season.
02 -
If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
03 -
This pie is best served slightly warm with a scoop of vanilla ice cream.