Dessert: United States – Strawberry Rhubarb Pie

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 3 hrs

Total 4 hrs 30 min

Ingredients

2 refrigerated rolled pie crusts (for a 9-inch pie)
4 cups chopped rhubarb (1 / 2-inch pieces; about 1 lb / 450 g trimmed)
3 cups hulled strawberries, halved or quartered
1 cup granulated sugar
1 / 4 cup cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 / 4 tsp ground cinnamon (optional)
1 / 4 tsp fine salt
2 tbsp unsalted butter, cut into small cubes
1 large egg, beaten with 1 tbsp milk or water (egg wash)
1–2 tsp coarse sugar, for sprinkling (optional)

Instructions

Preheat oven to 425°F (220°C) with a rack in the lower third. Place a foil-lined baking sheet on the rack to catch drips.
Unroll one pie crust and fit it into a 9-inch pie plate. Refrigerate while you prepare the filling. Keep the second crust chilled.
In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt until evenly coated. Let sit 10 minutes to start releasing juices.
Spoon the filling into the chilled crust and dot with the butter.
Top with the second crust: either unroll as a full top (cut several vents) or cut into strips for a lattice. Trim excess, then fold and crimp edges to seal.
Brush the top with egg wash and sprinkle with coarse sugar, if desired. Shield the edge with a pie shield or loosely with foil to prevent over-browning.
Bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling in the center.
If the edges brown too quickly, re-cover with foil; if the top needs more color near the end, remove the shield for the last 5–10 minutes.
Transfer pie to a rack and cool completely, 3–4 hours, to allow the filling to set before slicing.
Serve at room temperature or slightly warm. Great with vanilla ice cream or whipped cream.