Best recipe for strawberry rhubarb pie

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A sweet, tart fruit filling and a flaky golden crust make this strawberry rhubarb pie a summertime dessert. With a fresh and decadent pie, you’ll never want to buy it at the store again!

The sweetness of strawberry juice and the bright, sweet flavor of rhubarb is the perfect combination to enjoy in summer! Mine PeacheAnd the Lemon, And the gear key Pancakes are a family favorite with a summertime-ready flavor you’ll love making this season!

The perfect strawberry rhubarb pie recipe

Being my mum’s favorite, we always had the strawberry rhubarb pie that grew up in our house. For some reason, I’ve never been too keen on the idea of ​​vegetables in a pastry. I wish I could go back in time and try my little one the strawberry rhubarb pie because it’s the best! If you’re not sure about rhubarb, it’s time to try this delicious pie. With the perfect soft, flaky crust and blend of fruity flavors, I’m sure it’ll make you a believer too!

It’s rhubarb season now, so don’t miss out! Fresh rhubarb always tastes best in baked goods. The refreshing, pungent flavor pairs well with things like cakesThe cobblers and wrinkle! It is also easy to prepare. Most fresh rhubarb comes with its poisonous leaves already removed, so all you have to do is chop it up and add it to your recipe! This strawberry rhubarb pie is the perfect addition to summer desserts.

Fresh Strawberry Rhubarb Pie Ingredients

Many of these ingredients will already be in your pantry, all you need is fresh fruit and homemade crust To make your pie really pop! See all measurements in the recipe card below.

• local Or store-bought pie crust: You will need a 9-inch pie crust. You can get this at the store, but if you want your pie to be buttery and flaky, try incorporating The perfect granny pie crust!
• Fresh rhubarb: Cut into small pieces. Fresh rhubarb is sometimes hard to find, so you can use frozen rhubarb as a substitute.
• Fresh strawberries: Peeled and cut into small pieces.
• granulated sugar: To sweeten the fruit filling and help the flavors melt together.
• Brown sugar: Adds moisture and richness to the fruit filling.
• Corn Starch: Keeps the fruit filling from becoming too runny. This can also be replaced with tapioca flour.
• salt: Pinch to enhance flavors.
• Vanilla extract: To add flavor to your stuffing. Pure vanilla extract works best.
• Lemon peel: To balance sweetness and add savory flavour.
• Lemon juice: Adds fresh, juicy flavor to your fruit filling.
• salted butter: I love using salted butter to enhance the flavors in this pie.
• yolk: The fat content of the egg yolk adds richness and binds the ingredients together.
• Water: Mix with the egg yolk until the eggs are cooked.

How to make homemade strawberry rhubarb pie

Making a pie at home doesn’t have to be complicated. Follow the instructions below for a delicious, fresh, perfectly baked pie! This combination of strawberry and rhubarb tastes like summer in every bite!

1. preheat: Preheat the oven to 425 degrees.
2. Prepare the pie crust: In a 9-inch skillet, place one of the pie crusts evenly into the pan and press it into the pan. Set aside in the fridge until the filling is ready.
3. Mix fruits and dry ingredients: In a medium bowl, add chopped rhubarb and strawberries. In a small bowl, mix together granulated sugar, brown sugar, cornstarch, and salt.
4. Add the wet ingredients and fill the pie: Pour over the fruit and mix. Add the vanilla, lemon peel and lemon juice and mix again. Pour the filling into the prepared pie crust and brush with butter.
5. pie cover: Place the top crust over the filled pie and crimp the edges together. Cut a few holes in the end shell to allow steam to escape.
6. Add egg wash: Use a fork to mix the egg yolk and water together and using a pastry brush, brush evenly across the top crust. You can sprinkle some granulated sugar or granulated sugar crystals over it for more texture and sweetness.
7. Bread: Place the pie on a baking sheet lined with parchment (this will prevent it from spilling in the oven if the pie is on top) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is golden. If the crust becomes too dark before the time is up, cover it lightly with aluminum foil to avoid burning the top crust while the bottom crust is baking.
8. Fabulous: Leave to cool at least 30 minutes before serving.