Sweeten your day with Strawberry Rhubarb Pie

Easy Strawberry Rhubarb Pie

Delight in the sweet and tangy embrace of summertime with our Easy Strawberry Rhubarb Pie.

This classic dessert is a celebration of the season's finest produce, combining ripe, juicy strawberries with tart rhubarb to create a harmonious symphony of flavors that will dance on your taste buds.

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With a flaky, golden crust cradling the vibrant filling, this pie is not only a visual masterpiece but also a delightful treat that captures the essence of warm, sunny days.

What makes this Strawberry Rhubarb Pie truly exceptional is its simplicity.

While pies often appear daunting to even the most seasoned bakers, our recipe streamlines the process to ensure that anyone, regardless of their culinary experience, can achieve a mouthwatering result.

We'll guide you through each step, from preparing the perfect pie crust to selecting the ideal balance of fruit and sweetness, making this dessert a breeze to create.

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Filling:

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon butter (for dotting)

For the Egg Wash:

• 1 egg
• 1 tablespoon water

Instructions:

1. Prepare the Pie Crust:
   • In a large mixing bowl, combine the flour and salt.
   • Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until you have pea-sized crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to add too much water; you want the dough to hold together but not be sticky.
   • Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 425°F (220°C).
3. Prepare the Filling:
   • In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Toss everything together until the fruit is evenly coated.
4. Roll Out the Dough:
   • Take one of the chilled dough discs and roll it out on a floured surface to fit a 9-inch (23 cm) pie dish. Make sure it's large enough to line the bottom and sides of the dish.
5. Fill the Pie:
   • Place the rolled-out crust into the pie dish.
   • Pour the strawberry-rhubarb filling into the crust, spreading it evenly.
6. Dot with Butter: Dot the filling with small pieces of butter.
7. Roll Out the Top Crust:
   • Roll out the second chilled dough disc to create the top crust.
   • You can make a lattice crust, a solid top with slits for venting, or use cookie cutters to create decorative shapes. Be creative!
8. Seal and Finish:
   • Place the top crust over the filling and seal the edges by crimping with a fork or your fingers.
   • If you're using a solid top, make small slits to allow steam to escape.
9. Egg Wash:
   • In a small bowl, whisk together the egg and water.
   • Brush the egg wash over the top crust for a golden finish.
10. Bake:
    • Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven